I made these a few weeks ago for my parents. I don’t get to see them too often, so I don’t get to cook or bake for them really. So, I thought I’d surprise them and send them a little something sweet for Thanksgiving since we won’t be with them this year. These are by no means hard to make, but they are a nice spin on a classic that I have made many times with my mom. I love the smell of browned butter and first discovered how different it can change a taste in a great recipe for Butterscotch Blondies I saw in my cooking light magazine.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
The only deviation from the recipe I made is, instead of greasing the pan, I used parchment paper, a trick I picked up not too long ago to help get the goods out of the pan so you can cut them properly. This has really worked well for me and cuts out the extra fat you’d need for greasing the pan.
Melt butter over medium-high, stirring occasionally. You want the butter to get brown and take on a slight caramel color and nutty fragrance. Make sure you keep an eye on it so it won’t burn.
Once the butter has cooked down and browned, turn the heat off and add the marshmallows. There should be enough heat from the pan and butter to melt the marshmallows.
Continue to stir until you get a smooth consistency.
Add salt and Rice Krispies (no photo here, my camera died!). But once the ingredients are thoroughly mixed, pour into the pan and pack down until the entire pan is even. To help me with this part, I used a small piece of parchment paper and rotate the pan while I pressed the rice krispies into the pan.
Let cool completely. This will make it easier to cut into pieces
And here they are all packaged up and ready to go to the parents. I put a little card in there as well.
These are really delicious and super easy to make. But watch out they are super addicting!!