Salted Brown Butter Rice Krispy Treats
If you make these you might want to hide these from the kids. They are that good! If you have never browned butter before it's not hard, and it adds so much flavor and changes everything.
bon COOK Tools used: Mini Whisk, Heat Resistant Spatula, Fleipat or Forteez Square Mold, Cake Server Knife
Ingredients
1/2 cup unsalted butter
1-10 ounce bag marshmallows
1/4 teaspoon coarse salt, heaping
6 cups crispy rice cereal
Directions
In a large pot, melt butter over medium-low heat. It will melt, then for, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you go. Make sure to stay with it as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into the square Flexipat or Forteez Square Mold. Use a Bonmat or the Octagonal Bonmat to press the cereal firmly and evenly into the edges and corners.
Let cool, then unmold and cut into squares.