Browned Butter Cereal Bars 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.

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.

CHEWY NO-BAKE CEREAL BARS

Steps:

• Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
• In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
• Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
• Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.