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
CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS
This is from the NY Times. I've tried this twice. Like most NY Times recipes it wasn't very specific. The first time I made it in a 9x13 pan but I thought they were too thick. The second time I made them in a half sheet pan with a Silpat on the bottom and they came out better. This comes out much crispier than regular Rice Krispie treats. You can use salted or unsalted butter.
Provided by MarielC
Categories Lunch/Snacks
Time 15m
Yield 30-50 serving(s)
Number Of Ingredients 4
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 (either 9x13 for thick pieces or a cookie sheet with a rim for thinner pieces) and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.
Nutrition Facts : Calories 129.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.3, Sodium 159.3, Carbohydrate 17.8, Fiber 0.1, Sugar 6.8, Protein 1
SALTED BROWN BUTTER RICE KRISPIE TREATS (RICE CRISPY)
A reinvented rice crispy treat. When melting the mashmallows, they should only be warmed until they melt. Anything more and they lose their gooeyness.
Provided by gailanng
Categories Bar Cookie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
- 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. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, 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 prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners.
- Let cool then cut into squares.
Nutrition Facts : Calories 117.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 55.6, Carbohydrate 16.3, Sugar 11.5, Protein 0.4
SALTED & SPICED BROWN BUTTER RICE KRISPIE TREATS
Adapted from Smitten Kitchen (www.smittenkitchen.com), this adult variation on Rice Krispie Treats is amazing! You'll love the slight nuttiness imparted by the brown butter & the hint of sea salt & spice.
Provided by accidental glutton
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray an 8-inch square pan with non-stick cooking spray and set aside.
- In a large heavy-bottomed pot, melt butter over low heat. Keep a close eye on the butter, stirring constantly, until it turns a light caramel color and begins to smell nutty. Do not let the butter burn. Add the marshmallows and stir until the marshmallows melt & the mixture is smooth.
- Remove the pot from the heat and stir in the salt & pinch of cayenne pepper, followed by the Rice Krispies. If your pot isn't very big, I find that adding the cereal in two batches helps you not make as much of a mess on the floor!
- Quickly turn the mixture into prepared pan and press into edges and corners using a piece of waxed paper.
- Let cool, cut into squares and enjoy!
Nutrition Facts : Calories 215.3, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 202.6, Carbohydrate 29.1, Sugar 20.6, Protein 0.8
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- Prepare a 9x13-inch pan by lining with a parchment paper sling or generously butter the bottom and sides.
- Melt the butter (save the wrappers for pressing the rice krispie treats into the pan) in a large pot over medium-high heat. Once it melts, keep watching it and it will bubble, then foam, then eventually turn a dark golden brown color and smell nutty. Watch carefully though, because it can go from golden brown to burned very quickly. Little bits of brown sediment in the bottom of the pan are fine though.
- As soon as the butter is browned, turn off the heat and add all but 3 cups of the marshmallows. Stir the butter and marshmallows together with a long-handled wooden spoon until the marshmallows are melted. There should be enough residual heat from browning the butter to melt the marshmallows completely, but if not, return the pot to low heat to fully melt the marshmallows.
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