There is a baker in the USA called Joy, she has a wonderful food blog and has just released a book. I like her because she is a no nonsense kind-of-chick, a little rock and roll and a little vintage – not to mention an awesome baker.
Joy bakes many things, and will one day get around to baking them myself, but in the meantime I thought I would try this recipe because I am in love with brown butter and the delicious nutty flavour it imparts on anything it graces.
As Joy says; Rice Krispie Treats are great, making them with brown butter only makes them better, I have to agree with her – enjoy!
113 grams/4 ounces unsalted butter
283 grams/10 ounces marshmallows, mini or large
1/2 cup smooth all-natural peanut butter
1/4 teaspoon salt
6 cups crispy rice cereal (Rice Bubbles/Rice Krispies)
Butter an 8-inch-square baking pan. Set aside.
In a large, heavy-bottomed saucepan, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan.
Just as the butter begins to brown, add the marshmallows, peanut butter, and salt. Stir with a wooden spoon or spatula until mixture is silky smooth and speckled with browned butter bits. Remove pan from heat and add rice cereal. Quickly stir, ensuring that all of the cereal is coated in the marshmallow mixture.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, press mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into 9 large blocks. Wrap individually in plastic wrap.
Crispy rice treats will last, well wrapped, at room temperature for up to 4 days
Source: Joy the Baker
© 2012, Michelle. All rights reserved.