Vivian and I started making the treats, when I noticed one essential ingredient was missing: butter. Vivian figured that since she rarely used the full 1/2 stick called for in the traditional recipe, it wasn't a necessary ingredient.
She was wrong. It was a complete mess. Without the essential fat in the recipe, the marshmallows didn't adhere properly to the rice krispy cereal. We ended up with a giant ball of melted marshallow, with rice krispies stuck to the side.
Yes, the boys still ate them; we learned an important lesson though, butter is important!
![Salted Brown Butter Rice Krispies](https://c1.staticflickr.com/1/327/18004241454_238238d1e6_z.jpg)
Five extra minutes totally elevates this dish into one that is worthy enough to bring to parties, serve at the end of dinner parties, and bring into work for a colleague's birthday.
Salted Brown Butter Rice Krispies
From Smitten Kitchen
1 stick butter
1/4 teaspoon flaky sea salt
1 10oz bag of marshmallows
6 cups puffed rice cereal
Butter an 8-inch square pan so the rice krispies don't stick!
Melt the stick of butter over medium heat. The butter should melt, start to foam, and then become a golden brown color with a nutty smell. Once it reaches this golden brown point, remove the pan from the heat!
![Salted Brown Butter Rice Krispies](https://c1.staticflickr.com/1/525/18626910675_75602bc086_z.jpg)
Add the 6 cups of cereal, and stir until well-coated and mixed. Pour rice krispy treat mixture into 8-inch buttered pan.
Let sit until cool, slice, then eat!
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