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Salted Brown Butter Crispy Treats from Smitten Kitchen Recipe

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This recipe for Salted Brown Butter Crispy Treats from Smitten Kitchen is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
1 (10oz.) bag miniature marshmallows (the miniature melt easier, but you can use larger ones)
1/2 tsp. coarse sea salt or kosher salt
6 cups Rice Krispies cereal (about half a 12 ounce box)

Directions:
Directions:
Use 8 x 8-inch square cake pan with 2 inch sides
Spray pan with PAM or butter pan.
In a large pot, non-stick is best, melt butter over medium heat. It will melt, foam, then turn clear and golden, and then finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient, the period between the time the butter begins to take on color and the point where it burns is about 45 seconds.

As soon as butter takes on nutty color and aroma, turn heat off and stir in marshmallows. The heat from the butter may melt the marshmallows, but turn the heat back on for a minute if you need. Melt the marshmallows until smooth and well incorporated with the browned butter. Remove pot from stove and add cereal. Mix a little and then quickly dump into prepared pan. Use a piece of wax or parchment paper, sprayed with a little PAM, to press the mixture firmly into the pan and into the corners.

Let cool, cut into squares and serve.

 

 

 

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