Bars and Brownies · Dessert

Browned Butter Rice Krispy Treats

Browned butter provides a uniquely rich, deep and nutty flavor to baked goods. Although I am not one to mess with a classic, don’t fix what is not broken as they say, browned butter makes everything better.

Browned butter is easy to make, but time consuming. The key is to cook it slowly, if you rush it, it will easily burn. You simply add butter to a saucepan and melt the better slowly on low. As the fat solids in the milk form and sink to the bottom of the pan, they begin to toast and brown. The butter will start to turn brown and give off a rich nutty scent. The longer you cook the butter, the richer and browner it will get.

Rice Krispy Treats are a perfect quick, easy treat to make to use up leftover marshmallows. With it’s slight nutty flavor, I thought browned butter would be a great addition to a classic recipe and I wow was I right. I also added a healthy pinch of cinnamon to give it a little earthliness and balance out the sweetness from the marshmallows. I recommend cutting them and wrapping each square individually in wax paper. The wax paper helps prevent exposure to the air and also they won’t stick together.

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Enjoy!
-K


Browned Butter Rice Krispy Treats



6 Cups Rice Krispy Treats
5 TB Melted Browned Butter
10 oz Marshmallows
1 tsp Vanilla Extract
Pinch of Cinnamon
[/recipe-ingredients]

Directions

Using 1 Tablespoon of softened butter, coat the sides and bottom of a 8 x 8 inch square cake pan. Cover the bottom with a piece of wax paper and coat with more butter. In a large saucepan add the remaining 4 Tablespoons of butter and cook until golden brown. Add the marshmallows to the pan and stir continuously until melted. Remove the pan from the heat and stir in the cinnamon and vanilla. Add the dry rice krispy treats to the melted marshmallow and mix until completely coated with hot marshmallow. Pour the mixture into the prepared pan and with a greased off-set spatula, highly press the mixture into the pan. Continue to pat the mixture down until its evenly dispersed in the pan. Let cool 1 hour before cutting.

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