Thursday, December 15
Here’s the thing with today’s rice crispy treats. When you look at them they look like normal, everyday, boring rice crispy treats. And then you take a bite. And you’re like, “What am I eating!?!?” You’re eating sea salt and brown butter rice crispy treats, that’s what. And they are so good.
I discovered this recipe thanks to my friend Nikki, who is also the reason that the SoNo Chocolate Ganache Cake is in all of our lives. We went camping with Nikki and her family this summer and she brought these for dessert on the beach. As soon as I took a bite I knew she had done something different with the recipe. Sure enough brown butter was involved. And lots of it. The original recipe that Nikki uses is from Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe cookbook. I have adapted it and my version is below. (You can see the original recipe on Epicurious.) I use vanilla bean paste to get that wonderful vanilla bean look and flavor but without messing with the pods, which I never have on hand anyway. I also added coarse sea salt to the mix because coarse sea salt always makes everything more delicious.
By the way, if you don’t really like rice crispy treats then I don’t think these are going to miraculously change your opinion. They are still rice crispy treats after all…but they have a really wonderful salty-sweet flavor and I myself can’t get enough of them! Enjoy!Sea Salt and Brown Butter Rice Crispy TreatsPrep timeTotal timeAdapted from Joanne Chang's "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe"Author: Jane MaynardServes: 32Ingredients
- 2 sticks (1/2 pound) salted butter
- Generous ½ teaspoon coarse sea salt, plus a bit more for sprinkling
- 2 teaspoons vanilla bean paste
- 2 10-ounce bags large marshmallows
- 10 cups rice crispy cereal
NotesMakes 32 1½" x 2" squares.3.4.3177
- Spray a 9" x 13" baking pan with oil and set aside.
- Heat a very large pot over medium heat on the stovetop. While pot is heating, gather all of your ingredients so they are ready to go.
- Cut butter into squares and add to heated pan. Cook, stirring regulary, for about 7-10 minutes until the butter has browned. For the first 5 minutes or so there will be a white foamy layer on top, then that will start to disappear, then the butter will start to bubble and foam up again. The butter will brown sometime after this happens. It will look light brown below the foam and have a lovely nutty aroma. Be sure to cook until butter just turns brown (you have to really look because the foam on top can obstruct your view. It is helpful to cook the butter in a light-colored pan so it's easier to see the color of the butter.)
- As soon as the butter has browned, reduce the heat to low and stir in the salt and vanilla paste. Mix well then add the marshmallows, cooking over low heat and stirring constantly until all of the marshmallows have melted and you have a smooth mixture.
- Turn off the heat but leave the pan on the stove. Add the rice crispy cereal and stir well to coat. Pour the mixture into the prepared pan.
- Using wet hands, press the mixture firmly and evenly into the pan.
- Sprinkle the top with just a bit of sea salt.
- Let cool 1 hour before cutting. Store in an airtight container.