Grown-Up Krispy Treats!

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You'd think after all that money I spent on going to school, learning how to make every little sweet piece under the sun, I'd have some kind of refined palate when it comes to my absolute favorite dessert item.  Not so, because to this day, my absolute favorite, favorite, FAVORITE dessert is still the same: Rice Krispy treats.  I've spent my fair share of time coming up with different combinations and flavors of Krispy treats and I think I may have found my favorite.


Reading through the amazing compilation cookbook, The Essential New York Times Cookbook,  I found the most amazing looking recipe for Caramelized Browned Butter Rice Krispy Treats.  Um, say whaaaaaat?!?!?!  The next day I grabbed everything I needed and went to work.  I've made a few changes to the recipe, that I think improved it, but overall, this is the yummiest Krispy recipe I've ever had.  Be warned, it's a bit more time consuming that your normal recipe, but in the end, it's more than worth it.


Caramelized Browned Butter Rice Krispy Treats

• Crisped Rice Cereal: 9 C
• The original recipe called for an entire 12oz box, and even though I prefer my treats on the dry side, they ended up palate ripping dry.
• Butter, Unsalted: 1 C (2 Sticks)
• Large Marshmallows: One 10 oz package
• Salt: 1/2 t
• Almonds, Chopped or Sliced, Toasted: 1/2 C
• To toast: Preheat oven to 350 °.  Place Almonds on a baking sheet and bake for 10 minutes in preheated oven.  Keep a close eye on them and toast them to where you prefer them to be.  I like mine a little on the dark side.

Thoroughly butter a 11x17 baking sheet, a 9x13 baking pan, or 2-9" cake rounds, depending on the thickness you like or the shape you want.

Place your butter in an 8qt stock pot and cook on medium-low, stirring often, until your butter starts browning and getting that tasty nutty aroma.  Make sure you keep a close, close eye on your butter so it doesn't scorch.  When it gets to a medium brown (you'll have to push the foam out of the way so you can see it), stir in all of your marshmallows and salt, until the marshmallows are completely melted.  Keep cooking and stirring often until your marshmallows have gotten to a nice, medium golden brown.  Stir in the almonds until just incorporated.

Melty Buttery Marshmallowy Goodness

Remove your pot from the heat, and immediately stir in your rice cereal until completely coated with your marshmallow mixture.  

All Mixed Up

Quickly put into your prepared pan and use either your hands or a silicone spatula to push your mixture down into a nice, even layer.

Let your treats cool completely before slicing, or covering with plastic wrap.

Now Try This!

Why not try to mix in a little honey with your marshmallows (2 Tablespoons should do it).