I know what you’re thinking.
Rice Krispie Bars?
Nothing for weeks, and now she gives us Rice Krispie Bars?
But y’all. These are SOOOO good! Like, Rice Krispie Bars for grown-ups!
Because you brown the butter. So it’s all yummy and complex and nutty. And yummy. Oh. So. Yummy.
And there’s a little bit of kosher salt. Which balances the sweet.
Trust me, you’ll love them. And people will love you when you serve them!
Salted Brown Butter Rice Krispie Bars
(adapted from Smitten Kitchen)
Makes 16 2-inch squares or 32 1- x 2-inch small bars (I tried doubling the recipe, and it was just really hard to stir in all of the rice krispies. if you do want a larger batch, I recommend doing the batches separately, and then putting them in a 9×13 pan)
1 stick unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
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. Stir frequently, scraping up any bits from the bottom as you do. Watch the pot carefully, as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can use a piece of waxed or parchment paper that you’ve sprayed with oil to press the mixture firmly and evenly into the edges and corners, though a silicon spatula works pretty well too.
Let cool, cut into squares.