caramelized brown butter rice krispie treats

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Caramelized Brown Butter Rice Krispies Treats
New York Times, 10/31/07

Proceed at your own risk, and only if you lack nostalgia for the originals. [Updated and now worth trying, 11/09: Salted Brown Butter Crispy Treats! Check them out instead.]

Yield: 30 to 50 treats.

8 ounces butter, salted or unsalted, preferably cultured, plus extra for pan
1 10.5-ounce bag marshmallows
1 12-ounce box Rice Krispies cereal.

1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well.

2. 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. Watch closely and stir often.

3. When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.

4. Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.


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