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While down in San Diego at my parents’ house for Mother’s Day weekend, I happily discovered the last few Rice Krispies Treats my sister had made sitting on the kitchen counter. Knowing they weren’t going to last long, and in the mood to make something easy yet delicious, I thought it was the perfect opportunity try this adult twist on Rice Krispies Treats.
While these may look like your typical Rice Krispies Treats, they’re definitely not. Sure, they’re sweet and chewy just like the original, but when you’re least expecting it, the salt makes a very welcome appearance. And while I didn’t really notice any difference from browning the butter, I’m not complaining. These treats are yummy!
Photos of the process here.
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.
In a large pot, melt butter over medium-low heat. 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. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where 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 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.
Let cool and cut into squares.
Recipe from Smitten Kitchen.