Wednesday, June 22, 2011

Brown Butter Marshmallow Treats

Oh, these are soooo good. My Sister-in-Law Carrie made some rice crispy treats the last time we were visiting, and I couldn't stop thinking about them. She used a Smitten Kitchen recipe, and I based this off the same recipe, just using different amounts and proportions. I am of the "more is better" philosophy when it comes to marshmallow in my treats.

2 10 oz bags Marshmallows
9 cups rice crispies
2 sticks unsalted butter
1/2 t kosher salt

Melt the butter in a large heavy bottom sauce pan over medium heat. Let it bubble and foam and keep an eye on it, because when it begins to brown it will happen very quickly. Whisk the butter, scraping all the brown bits up from the bottom of the pan (if you are using a non-stick pan, it will be slightly different).
Once the butter is a nutty brown remove it from the heat, and stir in the marshmallows. I like to use a spatula, and then a whisk to really smooth it out, then whisk in your salt until fully incorporated. If you need to heat the mixture a little bit, then put it back on the stove, but it should be fine.
Stir in the rice crispies until evenly distributed, and press the mixture into a greased 9x13 pan, using damp hands to press the mixture evenly around.
Let them cool, then cut and enjoy.


Ben and Shara said...

he he. I just made some rice krispie treats last week. I agree more is better when it comes to marshmallows. As far as the brown butter, that is an interesting twist. I will have to look into that fun version!!

Suzanna H. said...

Um, after reading this yesterday, I happened to be at the store where I found marshmallows and crispy rice ON SALE. Thank you.