Saturday, November 20, 2010

Salted Brown Butter Crispy Treats

My mom found this recipe and told me that she and my dad couldn't stop eating these. She was right! These are great! The browned butter adds so much!

Salted Brown Butter Crispy Treats
4 ounces (1 stick) unsalted butter ***Beth used salted
1 (10-ounce) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal
Garnish: chocolate chips equal to the number of pieces you are cutting
Lightly mist an 8-inch square pan (with 2-inch sides) with nonstick spray. Set aside.
In a large, heavy pot, melt butter over medium-low heat. It will first melt, then foam, then become clear golden and finally start to turn brown and smell nutty. As this transformation occurs, stir frequently, scraping up any tiny brown bits from the pot bottom. Don’t walk away from the pot because once the butter begins to take on color, it browns quickly. It may burn in as little as a minute, so watch carefully.

As soon as the butter becomes nutty brown, turn the heat off and stir in the marshmallows and salt. The residual heat from the butter should melt the mallows, but if not, turn the heat back on low and stir until the marshmallows are smooth and glossy. (Then turn heat off if you have turned it back on to melt the mallows.)

Quickly stir in the cereal and scrape sticky contents out into prepared pan. Use your greased hand, a spatula or the back of a spoon to gently press the mixture evenly into the pan. Add point-down chocolate chips to the top, spacing them appropriately so each piece will get a chip (use chips equal to the number of pieces you intend to cut). Chip demarcation is entirely optional, but adds additional interest!

Cool completely and cut between chips into squares.

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