It’s been quite a while, hasn’t it? And like any other repentant blogger, all I can offer in the way of explanation is ‘life.’ But having a life is overrated, am I right?
‘Tis much better to have something ridiculously addictive and easy to make instead.
Can I interest you in my version of Rice Krispies treats?
Nothing overly fancy or fussy here, I promise. Honestly, I think this version adds 5 minutes to the original recipe, tops. And you’ll be amazed at what a huge difference these small changes make. Browning the butter creates a nutty, mellow flavor that gives complexity to the normally-bland sweetness of marshmallows. Cinnamon and nutmeg enhance the nuttiness of the brown butter while lightly spicing the flavor of toasted rice. And the sea salt sharpens each flavor, leaving you craving more with each bite.
I’ve had the chance to make these several times for family and friends alike, and the general consensus tends to be “oh, they’re all gone already?” whenever a few hours have passed. So I’m confident that you’ll not only enjoy them, but crave them like I do after you make them for the first time.
The treats in the pictures were made in a deep 8×8 pan, but this recipe will fit the standard 13×9 pan as well–they’ll just be thinner. And I’ll mention this below in the recipe, but definitely wait to eat them–ideally overnight, but an hour in the fridge will do the trick if you’re in a hurry. (Don’t leave it in the fridge or it’ll get soft, though.) Use a sharp knife; blunter knives will crush the toasted cereal and you’ll lose the crunchiness!
I’ll be moving on to healthier treats in the spirit of the new year… just consider this one last gift from 2014 since I was absent for the latter part of it online. 😉
Brown Butter Rice Krispies
- 6 cups Rice Krispies/toasted rice cereal of your choice
- 1 10-oz. bag of mini marshmallows
- 1 cup mini marshmallows, packed loosely
- 4 Tbsp. butter
- ¼ tsp. sea salt
- 1/8 tsp. ground cinnamon
- a pinch of nutmeg
- Melt the butter in a large pot on medium-low to medium heat.
- Once the butter is melted, let it sit on the same level of heat for a few minutes until the butter starts to smell nutty and the color starts to brown. If the butter starts popping and sputtering, you’ve turned the heat up too high! Don’t be too impatient and turn up the heat–otherwise, the particulates in the butter will start to burn and turn brown before the butter does and you’ll see black specks in your butter.
- When the butter smells nutty and the color has changed to a light caramel color, turn off the heat and remove the pot from the heat source. Don’t wait for the color to get darker, as the butter will continue to cook in the heated pot after you remove it from the heat.
- Add the 10 oz. of marshmallows and stir them into the browned butter until they create a marshmallow cream.
- Add the sea salt, cinnamon and nutmeg and stir well.
- Pour in half of the cereal and stir carefully until the marshmallows and cereal is well-mixed. Do the same with the second half.
- Add half of the mini marshmallows and fold them into the mix. Don’t worry about them melting into the mix–they’ll hold their shape just fine. Do the same with the second half of the mini marshmallows.
- Pour the mixture into a baking dish/pan. Wet a spoon or the tips of your fingers and press the mixture into the pan. If the spoon or your fingers start to stick, wet them with water again and continue to work with the mixture.
- These can either sit overnight or, if you want to eat them sooner rather than later, sit in the fridge for 30 minutes before serving.
- Treats will last for 3-4 days before becoming stale… if they last that long! Cover them with foil or plastic wrap if you leave them in the pan.