February 2, 2013

SK's Salted Brown Butter Crispy Treats

salted brown butter crispy treats

I'm a big fan of Smitten Kitchen, Deb Perlman's pioneering food blog. She's friendly, funny and imperfect - some of my favorite qualities. I couldn't wait to try this easy recipe from her first cookbook which my husband gave me for Christmas (ever supportive of my new hobbies). I love it when someone takes a classic and puts a spin on it, flips the collar up, adds a string of pearls without sacrificing what makes the thing great in the first place. And what makes a crispy bar great is the crunchy chewy texture and clean sweet flavor. So how smart to brown or "toast" the butter before adding the marshmallow? Enhances the taste of the butter, evokes a toasted campfire flavor in the marshmallow and just heightens the whole deal. And to add a bit of flaked salt? Duh?! Cannot believe someone didn't think of it before, but that's Smitten's genius. These are so good I'll never make them any other way again. These are it!



SK's Salted Brown Butter Crispy Treats
from Smitten Kitchen

Makes 9 large bars or 18 smaller

5 cup crispy rice cereal
1 10 ounce package marshmallows
1 stick butter 
Heaping 1/8 teaspoon flaked or kosher salt

Butter an 8 x 8 baking dish. Heat butter in large saucepan over medium low heat until brown. Watch carefully...it goes from brown to burnt quickly. Takes about 5-10 minutes. When it's brown, turn off heat and add salt, then marshmallows, and stir until melted. Add cereal and stir until combined. Press into pan (I buttered a piece of wax paper and used that to press them down). Cool and cut into 9 big squares. 


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