Salted brown butter crispy treats PLUS

April 5, 2014

Using the Smitten Kitchen cookbook, I decided to experiment and add chocolate and butterscotch chips to my Rice Krispy treats.

 

1 stick unsalted butter, plus extra for the pan

1 10-ounce bag marshmallows

Heaping 1/4 tsp coarse sea salt

6 cups Rice Krispies cereal (about half a 12-ounce box)

 

Additions:

+ 1/2 cup butterscotch or chocolate chips

 

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides. (Or see what pan you want to use based on the variations below.) In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty (so they say, I couldn't smell it.) Stir frequently, scraping up any bits from the bottom as you do.

 

Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

 

Remove the pot from the stove and stir in the salt and cereal together.

 

Variation one: Mixed up - Best overall

Add 1/2 cup butterscotch or chocolate chips, then press into a cupcake or mini-Bundt mold.

 

Variation two: Striped - Pretty and delicious

Smoosh half of your rice crispy treats into a pan, sprinkle chips, add the other half of the cereal mixture.

 

Variation three: Dipped - Best presentation

Butter your hands and roll Rice Crispy treats into small balls. Place on waxed paper to cool. In the microwave, heat 1/3 cup butterscotch chips, 1 tbsp butter, 1 tbsp water in 30 second increments, mixing frequently. Use a fondue fork to dip cooled Rice Crispy balls into melted chocolate (or butterscotch). If the mixture is too grainy, add more water and it will smooth out. Be careful not to overheat. Cool in egg carton, deviled egg tray or another dish that doesn't allow the balls to roll around until the coating cools.

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