So far today is starting out pretty ok. 3 of the 4 boys are out of the door and on their way to school and I am enjoying a cup of hot coffee and my latest culinary creation. Ok. I am probably not the only one to have ever made these, but I thought they were too cool not share with you!
My older sister was telling me about a new version of Rice Krispy treats with brown butter and a touch of flake salt. That particular version doubled the butter, but not the marshmallows. Knowing that I like a chewy rice crispy treat, I took to the interwebs and found a few more that doubled only the marshmallow and a couple that doubled both. I knew that was more my style….more butter and sugar has to be good right?
I got to work browning 2 sticks of butter in a large pot over medium heat. You don’t want to rush browning your butter because, even though the process to get the butter from white and foaming to a “teddy bear” brown with a nutty smell can take about 5 minutes, it can very quickly turn from brown to black. Black is not the color you want, so if that happens, just get going with a couple more sticks of butter.
I then added in the marshmallows and had a flash of genius. Later this week I am making a few desserts for a potato company and thought, I wonder what would happen if I added a few cups of crushed potato chips to this mix? Instead of just the salt on the top of the crispy treats, the potato chips help to mix it into every bite you take. After adding the crispy rice and potato chips, I poured this mix into my greased pan, gave it a few twists from my sea salt grinder and lightly pressed the bars into the pan. After cooling, they were ready for testing. All 8 of the testers agreed……..YUM!
Brown Butter Crispy Rice and Potato Chip Treats
2 sticks unsalted butter
16 ounces mini marshmallows
8 cups of crispy rice cereal
3 cups crushed plain potato chips
In a large saucepan, melt and brown 2 sticks of butter over medium heat. (mixture will turn white and foam first, then clear, then brown) Turn off the heat and add the marshmallows. Stir until smooth, adding more heat if needed to melt the marshmallows. Fold in the crispy rice cereal and potato chips. Gently press the mixture into a greased 9×13 pan. Top with a few cracks or sprinkles of sea salt. Let cool and serve!
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