It appears that the final days of October do not make me want to ride a broomstick, dress up as a sexy nurse, maid, or fireman, or even indulge in candy. Instead, based on a quick review of my archives, it seems that as Halloween approaches, all I can focus on is reinventing Rice Krispie Treats.
REPHRASED: Check out my YouTube channel to see me make this recipe!
It seems that I struggle with choosing the right recipes. Although the Peanut Butter Crispy Bars I made last year were tasty, they had some structural issues that bothered me. Two years ago, I attempted to make Caramelized Brown Butter Rice Krispie Treats, but they turned out to be a disaster with a styrofoam-like texture. However, I couldn’t get these recipes out of my head. So, this year, I decided to conquer them once and for all. I was able to identify the issue with the original recipe that caused my first attempt to fail (can you tell I’m bitter?): the cereal to marshmallow ratio was too high, over twice that of the original recipe. Also, marshmallows don’t caramelize well and even if they do, they won’t go back to being gooey or soft. It was a real tragedy.
However, I would confidently state that these are the most beneficial occurrence that ever happened to Rice Krispies Treats since Mildred Day, from the home economics division at Kellogg Company, came up with the idea of using melted butter and marshmallows with puffed rice cereal in 1928. Without a doubt, I am captivated by these to the extent of proclaiming them as a masterpiece.
What’s more, they’re incredibly simple to prepare, requiring only an extra five minutes at maximum, which is particularly convenient if you’re feeling a bit pressed for time lately. I can anticipate what you’re thinking: “Deb, I wish you had introduced me to this earlier since I needed something to take to a spontaneous gathering on Saturday. Where were you, Deb?!” (All right, perhaps I embellish my ability to rescue parties a little.) My only answer to that is to bring it up with the monkey.
Note: A demonstration of this recipe on Instagram is available.
One year ago: Recipe for Spaghetti with Swiss Chard and Garlic Chips
Two years ago: Recipe for Chicken with Forty Cloves of Garlic
Three years ago: Recipe for Stewed Lentils and Tomatoes
Brown Butter Salted Crispy Treats
What sets these apart? Well, just a tad more (ahem, double) butter that’s toasted until brown and nutty, complemented by coarse salt – small details that make a big difference.
Yields 16 squares measuring 2 inches each or 32 small bars measuring 1 x 2 inches each.
Ingredients:
– 1/2 cup (4 ounces or 115 grams) unsalted butter, plus more for greasing the pan
– 1 bag of marshmallows weighing 10 ounces (285 grams)
– A slightly heaped 1/4 teaspoon of coarse sea salt.
6 cups of crispy rice cereal which is equivalent to 160 grams (approximately half of a 12-ounce box).
Take an 8-inch square cake pan with 2-inch sides and either coat it with butter or non-stick spray.
Place a large pot on medium-low heat and melt butter. Soon it will turn into a foamy texture and eventually become clear golden and acquire a nutty fragrance. Make sure to continuously stir while occasionally scraping up any bits from the bottom of the pot. Keep a watchful eye on the pot as the time between browning and burning is very short, often less than a minute.
Once the butter acquires a nutty hue, switch off the heat and blend in the marshmallows. The remaining heat from the melted butter ought to suffice in liquefying them, but in case it doesn’t, switch the heat back on low until the marshmallows reach a smooth consistency.
Take the pot off the stove and mix the salt and cereal together. Spread the mixture into a prepared pan promptly. I prefer using a sheet of waxed or parchment paper that has been coated with oil to press it down firmly and evenly into the corners and edges, although a silicone spatula works just as effectively.
Cool it down, cut it into squares, and be prepared to make new acquaintances.
