Salted Brown Butter Rice Krispie Treat
I cannot remember when I first fell in love with brown butter, but I do remember how glorious of a moment it was, discovering the deep nuttiness that butter can pertain by merely cooking it in a pan. I am proud to say I have successfully brought this life-changing discovery home and convert everyone around me that brown butter makes EVERYTHING better.
Salted Brown Butter Rice Crispy Treats
Adapted from this recipe at Smitten Kitchen. Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
Brown the butter in a large skillet over medium heat, making sure you keep an eye on it the whole time. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do.
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. Quickly spread into prepared pan, pressing down firmly and evenly into the edges and corners.
Let cool (or not) and cut into whatever shape/size you please.