Brown Butter Crispy Treats Food

BROWNED BUTTER KRISPY RICE TREATS

Steps:

• Pour the Rice Krispies into a very large wok, reserving the box and bag. (If you don't have a wok, pull out the largest pot you've got.) Place over medium-high heat and cook, stirring frequently and adjusting the heat as needed, until the cereal has turned slightly darker brown and tastes toasted. Transfer to a large bowl.
• Place the butter in the wok and return to medium heat. Cook, stirring and swirling the pan frequently, until the butter melts, foams, and turns light golden brown.
• Reduce the heat to medium-low and stir in the marshmallows. Cook, now stirring with a rubber spatula, until melted and smooth. Stir in the salt.
• Reduce the heat all the way to low and add the Rice Krispies back to the wok. Stir gently until all of the cereal is coated with the marshmallow mixture, then remove from the heat.
• Spray the inside of the now-empty cereal bag with non-stick oil spray, then carefully pack the Rice Krispie mixture into the bag. Let cool before eating straight from the box.

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS

Steps:

• Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
• 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. Watch closely and stir often.
• When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
• Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

SALTED BROWN BUTTER RICE KRISPIE TREATS

Steps:

• Line an 8"x8" inch square brownie pan with aluminum foil. Spray the foil with nonstick cooking spray.
• In a large pot over medium-low heat melt the butter. After it has melted, turn the heat down to low. Now we brown the butter, it will take about 8 minutes for the butter to brown. Stir frequently throughout this process. The butter will turn foamy and golden colored specks will appear on the bottom of the pan. Stir frequently to prevent the butter from burning. The butter will have a beautiful nutty aroma.
• Once the butter has taken on a nutty color, stir in 8 cups of mini marshmallows.
• Once the marshmallows have just melted stir in the kosher salt and vanilla extract.
• Remove the pot from heat and stir in the Rice Krispies cereal. Mix until the mixture is completely covered in the marshmallow mixture.
• Stir in the remaining 2 cups of mini mallows.
• Spoon the mixture into the prepared 8x8 inch pan. Gently press the mixture into the pan (but don't press too hard you don't want the treats too compact. Sprinkle some sea salt over the rice krispie treats.
• Let set for 30-60 minutes then remove the foil and lift the rice krispie treats from the pan. slice into squares. Store in an airtight container for 4-5 days.

SALTED BROWN BUTTER RICE KRISPIE TREATS

Steps:

• Prepare a 9x13-inch pan by lining with a parchment paper sling or generously butter the bottom and sides.
• Melt the butter (save the wrappers for pressing the rice krispie treats into the pan) in a large pot over medium-high heat. Once it melts, keep watching it and it will bubble, then foam, then eventually turn a dark golden brown color and smell nutty. Watch carefully though, because it can go from golden brown to burned very quickly. Little bits of brown sediment in the bottom of the pan are fine though.
• As soon as the butter is browned, turn off the heat and add all but 3 cups of the marshmallows. Stir the butter and marshmallows together with a long-handled wooden spoon until the marshmallows are melted. There should be enough residual heat from browning the butter to melt the marshmallows completely, but if not, return the pot to low heat to fully melt the marshmallows.
• Add the Rice Krispies, 3 cups of reserved marshmallows, and coarse salt and stir until combined. Gently press into a prepared 9x13-inch pan using the reserved butter wrappers.
• Let the rice krispies cool for an hour before slicing.

THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS

Steps:

• Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
• Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
• Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS

Steps:

• Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
• 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. Watch closely and stir often.
• When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
• Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan (either 9x13 for thick pieces or a cookie sheet with a rim for thinner pieces) and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

BROWN BUTTER CRISPY TREATS

Steps:

• Thoroughly grease a baking sheet with softened butter.
• Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
• Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.

BROWN BUTTER KRISPIES

Steps:

• Lightly grease a 9-by-13-inch baking dish with butter and line parchment paper, leaving a 2-inch overhang. Lightly grease the parchment.
• Melt the butter in a large Dutch oven over medium heat until the foam begins to subside, about 4 minutes. Continue cooking, stirring constantly with a heat-resistant rubber spatula, until the butter solids brown in the bottom of the pan, another minute or two.
• Add the marshmallows, cinnamon, salt and vanilla. Reduce the heat to low and cook, stirring, until the marshmallows are evenly melted. Remove the pan from the heat and stir in the puffed rice cereal until evenly coated.
• Pour the mixture into the prepared baking dish and gently press down to smooth the top. Let cool to room temperature, about 20 minutes.
• Cut into the desired shapes using a paring knife or cookie cutters.