Browned Butter Cereal Bars Recipes

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BROWNED BUTTER CEREAL BARS



Browned Butter Cereal Bars image

Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.-Kelly Krauss, Lebanon, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 8

4 cups white fudge-covered miniature pretzels
1 package (10 ounces) miniature marshmallows
1 package (10 to 12 ounces) white baking chips
2 cups butter, cubed
3 packages (10 ounces each) large marshmallows
2 teaspoons vanilla extract
1 teaspoon salt
8 cups Cap'n Crunch

Steps:

  • Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour., Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt., Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely., Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.

Nutrition Facts : Calories 186 calories, Fat 9g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 172mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN BUTTER KRISPIES



Brown Butter Krispies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

7 tablespoons unsalted butter, plus 1 teaspoon for greasing
One 10 1/2-ounce bag mini marshmallows (about 5 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
6 cups puffed brown rice cereal

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.

BROWN BUTTER-PEANUT CHEX™ BARS



Brown Butter-Peanut Chex™ Bars image

Browned butter alone can take crispy cereal bars to a whole new level, but we tripled down by adding peanuts, flaky sea salt and a drizzle of dark chocolate. And because they're made with Rice Chex™ cereal, these treats are gluten free!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 7

3/4 cup butter
1 bag (16 oz) miniature marshmallows (8 cups)
10 cups Rice Chex™ cereal
3/4 cup chopped peanuts
2 tablespoons dark chocolate chips
1/2 teaspoon vegetable oil
A pinch of sea salt flakes or coarse kosher salt

Steps:

  • Spray 13x9-inch pan with cooking spray.
  • In 6-quart Dutch oven, melt butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown.
  • Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Add cereal and peanuts; mix well. Using a spatula sprayed with cooking spray, press mixture evenly into pan. Cool 15 minutes.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Sprinkle with salt. Refrigerate about 45 minutes or until chocolate is set. For bars, cut into 6 rows by 3 rows.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 210 mg, Sugar 16 g, TransFat 0 g

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