Thursday, January 30, 2014
Making a classic even better
When my friend Ellen told me about Salted Brown Butter Rice Krispie Treats from the Smitten Kitchen cookbook, I was immediately intrigued. It seems so simple but browning the butter (and using more) and adding some coarse kosher salt made these even better. Reflecting upon what happened to that pan of Rice Krispy treats makes me realize I probably was better off not knowing about these changes!
It's been a busy month or so and the blog is suffering for it. So, in case I don't post again until Valentine's Day, here's my idea of making treats for my daughter's class: I want to cut skinny rectangles of Rice Krispy treats, dip the ends in melted chocolate and then put red sprinkles on the chocolate part . . . we'll see if that materializes.
In the meantime, go Broncos!!
Salted Brown Butter Rice Krispie Treats (makes a 9x9 pan)
from Smitten Kitchen
1 stick (1/2 c) unsalted butter
10 oz marshmallows (I like the small ones because they melt more evenly)
heaping 1/4 tsp. of coarse sea salt
6 c. Rice Krispies cereal
Butter (or coat with nonstick spray) a 9x9 pan. In a large heavy bottomed pot, melt butter over medium-low heat. After it's melted, it will foam before turning a clear golden color and then it will finally start to turn brown. Stir frequently and keep a close eye on it because as soon as it starts to get brown and smell nutty is when you want to turn the heat off before it burns. When you turn the heat off, stir in the marshmallows and continue to stir until the marshmallows are smooth and melted.
Still off heat, stir in the salt and cereal together and spread into the prepared pan. I use a spatula to pack it evenly in the pan - be careful with the hot mixture! Let it cool before cutting into squares.