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I should really say that these Rice Krispies Treats were inspired by Joanne Chang (from Flour Bakery), as I didn’t fully follow the recipe when I realized that it required 4 times as much butter and twice as much marshmallows as the standard recipe. So I went with 1 stick of butter, 1 bag of marshmallows for 6 cups of cereal. I think the brown butter and vanilla flavors were subtle but added sophistication to a classic bake sale treat.  I’m sure the browned butter would be more pronounced if I used the full amount but I don’t think the treats suffered at all. And this way you can eat twice as many?



Browned Butter Rice Krispies Treats

From Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.

Ingredients:

1 cup (2 sticks) unsalted butter
1/2 vanilla bean
2 10-oz bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal

Directions:

Spray a 9x13-inch baking pan with cooking spray.

Add the butter to a large saucepan set over low heat. Scrape the seeds from the vanilla bean into the pan with the butter. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, add all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted.

Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving. You can store the treats in an airtight container at room temperature for 2 days.



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