Salted Brown Butter Crispy Treats
Didn’t think homemade crispy treats could get any better? Au contraire! One simple hack transforms these classic bars from delicious to unforgettable.
The secret is brown butter, which adds a toasty warmth to these gooey delights. It’s a subtle flavor that brings an unexpected richness to each bite.
Don’t let the brown butter intimidate you. It only adds a few minutes of time over the stovetop. And even though “browning butter” sounds like a fancy technique reserved for French pastry chefs, the only special skill you need is the patience to watch the butter turn golden brown. (But why tell your friends or family how easy it is? If they think you are a magical kitchen wizard, well, no harm done.)
Another thing this recipe gets oh so right is the ratio of cereal to marshmallow mix. These bars are perfectly sticky without being overly gooey. Once you taste these tantalizing treats, there’s no turning back.
Servings: Makes 16 2-inch squares or 32 1- x 2-inch small bars
Cook time: 20 minutes
4 ounces unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping ¼ teaspoon coarse sea salt
6 cups crispy rice cereal (about half a 12-ounce box)
- In a large pot, melt butter over medium-low heat. Once melted, continue to cook, gently stirring constantly until the butter turns golden brown, about 5 to 7 minutes. Watch the pot closely. The period of time between when the butter begins to take on color and when 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 the marshmallows, but, if not, turn the heat on low until the marshmallows are smooth.
- Remove the pot from the stove and stir in the salt and cereal. Immediately spread the mixture into a pan using your hands and waxed paper or parchment paper. I like to spray the bottom of the paper with non-stick spray and then use the paper to press the mixture firmly and evenly into the edges of the pan. If you don’t want to use your hands or if you don’t have waxed paper or parchment paper, a silicone spatula works almost as well.
Recipe sourced from: Smitten Kitchen