Hello! How was your weekend? Mine was more of a working weekend, but it felt so good to get some major things crossed off my to do list. We’re talking major things. Things that had been sitting on their since, oh…. last April (don’t tell my car insurance company that). Outside of that there was a lot of life stuff. Life stuff like bathroom cleaning, closet organizing, grocery shopping, and a trip to Target. It also was a really good food weekend. There were blueberry buttermilk pancakes (thanks, Mom!), a brie, pear, and arugula sandwich, cardamom creme brulée, pork belly udon, lentil and sausage soup (recipe coming this week!), and these babies. I have always been a lover of rice crispy treats, but these are truly special. The brown butter and sea salt makes all the difference, and I can’t possibly imagine making them any other way now that I’ve had this version. Let’s just say we’ve already made it through half the pan- we’ll be lucky if these treats last us through Tuesday!
Hope your week is off to fabulous start!
Salted Brown Butter Crispy Treats slightly adapted from Smitten Kitchen
Makes 12 good size bars
- 6 cups rice cereal
- 6 T unsalted butter
- 1 bag marshmallows
- 1/4 tsp sea salt
Grease an 8×8 inch square pan and set aside.
In heavy bottomed pot, melt the butter and salt over medium low heat. Watch it closely as it melts, scraping any brown bits off the bottom of the pan. Once the butter reaches a nutty color, pour in the marshmallows and stir to combine. With the heat on low, let the marshmallows melt, stirring occasionally to combine with the melted butter. Once you have a smooth mixture, turn off the heat, pour in the cereal, and stir well to combine. Pour the mixture into the prepared baking dish. Grease your hands lightly with vegetable oil, and press the mixture into the pan. Let rest at room temp for one hour before cutting and serving.