BROWNED BUTTER KRISPY RICE TREATS
This dessert is something we'd never make on Good Eats because it depends upon a very specific brand of cereal. If you're going to make Rice Krispie Treats, you better be using Rice Krispies, not "puffed rice cereal," because here the brand really makes a difference.And while you're at it, use a couple of other name brands: Jet-Puffed mini marshmallows and Kerrygold butter. They make all the difference in the world. I also like to toast two of these three ingredients - the butter and the actual cereal - and stash the entire dessert in a very clever mold.This recipe first appeared in the Pantry Raid video series.
Provided by Kate Itrich-Williams
Categories Sweets
Time 40m
Number Of Ingredients 4
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
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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
The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.
Provided by voraciousgirl
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 46.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 416.9 mg, Sugar 22.8 g
CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They're so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)
Provided by Julia Moskin
Categories easy, dessert
Time 15m
Yield 30 to 50 treats
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 9 grams, TransFat 0 grams
BROWN BUTTER CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 5
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.
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