Of course I got sick too. Ugh. And the last thing I want right now is more soup. What I’m really craving is something bad. Gooey and buttery and deliciously bad. Like cookies. Or cake. And not the healthy version. But I’m sick (did I already mention that?). So it has to be easy. And preferably require ingredients that are already in the pantry (or have a super short shopping list). Hmm. What’s the ultimate easy gooey dessert? Rice Krispie treats. But I can’t just give you any old variety. Instead, I’ll turn to the Smitten Kitchen for some inspiration.
(Quick sidenote: this is the blog that started it all, at least for me. If you don’t already love her and follow her blog religiously, check it out. Now. Go. It’s ok. I’ll forgive you as long as you promise to still come back and visit me too every now and then. The food, the recipes, the pictures, and now the adorable baby. Lets just say there are plenty of good reasons why her blog is one of the best.)
Ok back to marshmellowy delicious. This recipe takes the classic and puts just enough of a twist on it to take it to a whole new category. It seems simple. Brown butter and a little kosher salt. But sometimes it’s those simple alterations that make a recipe a new staple.
Brown Butter Crispie Treats
adapted from smittenkitchen.com
1 stick unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon kosher salt
6 cups Rice Krispies cereal
Grease a square cake pan with butter or non-stick spray. In large bowl, mix together Rice Krispies cereal and salt. Set aside. Melt butter in a large pot over medium-low heat. Watch it carefully and stir often. It will start to foam, then turn golden. As Smitten Kitchen says, it can burn pretty quickly, so keep an eye on it. But don’t worry. You’ll know it’s ready once it starts to smell nutty. When the butter is browned, turn off the heat and stir in the marshmellows. Turn the heat back on to low and stir until the marshmellows are completely melted and the mixture is silky smooth. Remove from stove and add cereal/salt mixture. Mix to incorporate and then quickly transfer to the cake pan. Spread evenly with a spatula. Or here’s where another great Smitten Kitchen trick comes in: use a greased piece of parchment paper to press the mixture into the corners of the pan. This works really well. Let cool and dig in.
The only bad part. Clean up.