Brown Butter Crispies Recipes

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 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.

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.

NUTELLA-BROWN BUTTER CRISPIES

Steps:

• Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5-7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.
• Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. Add remaining cereal and fold until mixture is homogenous. (It's a lot of cereal, so you'll need to exert some effort.) If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this). Cover crispies loosely with plastic and let sit until cool, about 2 hours.
• Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into a 6x4 grid to make 24 squares. Place crispies on a wire rack, spacing at least 1" apart.
• To make half the crispies red, if desired, pulse freeze-dried strawberries in a food processor until finely ground; add luster dust and pulse just to combine. Using a fine-mesh sieve, dust 12 squares with strawberry powder, then, using a dry, clean sieve, dust remaining 12 squares with powdered sugar. Or feel free to dust all 24 squares with powdered sugar instead.
• Do Ahead
• Crispies can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares and coat just before serving.

CRISPED CHICKPEAS IN SPICY BROWN BUTTER

Steps:

• In a large (12-inch) skillet, heat the olive oil over medium. Drain and rinse the chickpeas, then dry them thoroughly using a kitchen towel. Add the chickpeas to the skillet and cook, stirring occasionally, until crisped, 15 to 18 minutes. Season with salt and pepper.
• Increase the heat to medium-high. Add the butter, fennel seeds and red-pepper flakes, and cook until golden, nutty smelling and foaming, 1 or 2 minutes. Remove from heat, stir in the lemon juice, and season to taste with salt and pepper.
• Spoon some yogurt onto serving plates or bowls, then spoon the chickpeas and spiced brown butter on top.

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.

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.