Brown Butter Crispy Treats Recipes
BROWN BUTTER CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Thoroughly grease a baking sheet with softened butter.
- Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
- Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.
THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS
The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.
Provided by voraciousgirl
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
- Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
- Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 46.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 416.9 mg, Sugar 22.8 g
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
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- In a large saucepan set over low heat, melt the butter. Once melted, the butter will begin to foam and sizzle. Continue to cook until the sizzling subsides and the butter is brown in color and smells nutty, about 5 minutes, watching carefully to avoid burning the butter. Immediately add the vanilla, marshmallows and salt to the saucepan. Cook on low heat, stirring constantly, until the marshmallows are completely melted.
- Remove marshmallow mixture to a large mixing bowl. Add the rice cereal and stir with a rubber spatula until the cereal is evenly coated. Scrape mixture into prepared baking pan in one even layer. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.
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