Nutella Brown Butter Crispies Recipes
NUTELLA-BROWN BUTTER CRISPIES
For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
Provided by Anna Posey
Categories Bon Appétit Wheat/Gluten-Free Marshmallow Rice Dessert Chocolate Hazelnut Christmas
Yield Makes 24
Number Of Ingredients 8
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.
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
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- Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook ¾ 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 ½" 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.
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