Description
An upgraded, slightly more grown-up version of the classic treat, rich with nutty brown butter and a crunch of flaky sea salt.
Ingredients
8 TB (1 stick) salted butter
5 1/2 cups rice krispie cereal
One 10-oz bag mini marshmallows
1/2 tsp flaky or coarse sea salt
Instructions
Butter the bottom and sides of a 9×13 inch pan. In a large bowl, combine rice krispie cereal and salt. Set aside.
In a large high-sided pan, melt the butter over medium heat and allow it to cook until the solids begin to turn brown and give off a nutty fragrance. Watch this process carefully, as once they solids begin to brown they can burn quickly.
Remove the pan from the heat and tumble in the marshmallows. Use a silicone spoon or spatula, mix the marshmallows in until they are melted and smooth (if needed, return them to low heat to help the process along).
Pour the buttery marshmallow mixture over the cereal and salt and fold to combine. Once thoroughly combined, tip the mixture into the buttered pan and use the spatula to even out the top. Allow to cool 10-15 minutes.
Turn the treats out onto a cutting board (I turn the pan over and give it a whack to help it release), and cut into squares of desired size.
Notes
… Measure the rice cereal carefully. Too much will result in dry treats.
… I once tried to use some “natural” marshmallows purchased at a health food store (gelatin-free, perhaps?. They don’t work in this recipe; rather than melting, they just fall apart and disintegrate. Don’t do it.
… I find that clean-up is much easier when I use a non-stick pan for the butter and marshmallow melting. If you do the same, just make sure yours is big enough to hold all the marshmallows.
