Thursday, November 19, 2009

Browned Butter Rice Krispie Treats

Let me preface this recipe by saying that browned butter is not the same as burnt butter. I have been trying to explain this to my sweet husband several times today as he has asked "Are those the burnt butter rice krispies?" I'm starting to think he's just trying to get my goat:) Now, that being said there is less than a minutes difference in cooking time in browned butter and burnt butter. do not want to be making this recipe while you are multi-tasking. It does require your full attention.
When I first discovered this recipe, I just could not conceive that browning the butter could possibly make that big of a difference. But it really does. It has a much nuttier and buttery flavor. Who knew that you could improve on Rice Krispie Treats? Another interesting note if you have ever made hockey puck rice krispie treats (oh, you know you have, we all have!), the small amount of milk added to the marshmallows in this recipe helps prevent that outcome. These are creamy and chewy with a rich buttery flavor. Enjoy!

Browned Butter Rice Krispie Treats
1 Stick butter, plus extra for greasing the pan
1 10-ounce bag mini marshmallows
2 1/2 tsp milk
6 1/2 cups Rice Krispies cereal
1 tsp vanilla

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.Or a 9x13 pan pans if you do not want them so thick/tall.

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. This is the point that you are not allowed to multi-task or you will have burnt butter. Remember burnt butter does not equal browned butter.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows and milk. 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. Add the vanilla.

Remove the pot from the stove and stir in the cereal. Quickly spread into prepared pan. My "No stick" secret for spreading the mix into the pan is this: Pour all of the mixture into the pan and then I wet my handsbefore pressing it down. Just slightly wet them and all the mashmallow goo doesn't stick to them.
Let cool, cut into squares. Childhood memories in a pan :)