Saturday, December 8, 2012

Brown Butter Rice Krispy Treats

Everyone loves rice crispy treats. In all honestly, what is there not to love? They are so simple and so buttery, marshmallowy delicious. There is just something about that crunch and chewiness that makes rice crispy treats so darn irresistible. But you know what makes them even better? Brown butter. Just saying.

Awhile back, I showed you how to brown butter. If you don't remember how to or never have, take a peek at this post. Brown butter must be the new rage in the culinary world because I am seeing it in all kinds of recipes these days. Maybe I am just behind the time? That's probably what's going on here. Nevertheless, brown butter gives your dishes this unbelievable flavor that just can't be matched. It's rich, dark, nutty and is the perfect compliment to these sweet and sticky treats. Once your try it, you'll never go back. Don't say I didn't warn you.

This recipe takes only five ingredients and more than likely, you have most everything you'll need in your pantry already. All you need it butter, vanilla, marshmallows, salt and rice cereal. Okay wait. I lied. Maybe six ingredients if you want to drizzle white chocolate of the top of the bars when they are done. You don't have to do this, but I like the added touch, because white chocolate is delicious. Did you know that white chocolate is not really white chocolate? There is your fun fact of the day. You're welcome. These treats can be whipped up in no time flat and are ready in about an hour. I thought about freezing these, but I don't think that the rice cereal would hold up well. In fact, I think it would get rather soggy. I don't think you will even have any left over to freeze anyways. They are that addicting. I am not kidding. These may become your new favorite treat!

I got this BIG bag of crispies for only $4! No one will know and they taste the same as the brand name

browning that butter!

I could not find 10oz packages of mallows anywhere. My store only had 16oz. Just eyeball 10oz if you can't find that size bag.

ooey gooey sticky.

add in the crispies

use those muscles to mix!

dumping into the pan to cool

drizzled and ready to cut (and eat!)

Brown Butter Rice Crispy Treats (courtesy of Handle the Heat)
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Two (10-ounce) bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal

Spray a 13x9-inch baking pan with nonstick cooking spray (I used disposable foil pans for ease of cleaning and messes)

In a large saucepan set over low heat, melt the butter. Once melted, the butter will begin to foam and sizzle. Continue to cook until the sizzling subsides and the butter is brown in color and smells nutty, about 5 minutes, watching carefully to avoid burning the butter. Immediately add the vanilla, marshmallows and salt to the saucepan. Cook on low heat, stirring constantly, until the marshmallows are completely melted.

Remove marshmallow mixture to a large mixing bowl. Add the rice cereal and stir with a rubber spatula until the cereal is evenly coated. Scrape mixture into prepared baking pan in one even layer. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.

These rice crispy treats would be so cute wrapped up with a little wax paper and a bow for the holidays! Something different and something totally yummy.

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