![]() ![]() Then this evening, decided it was finally time to cook the salted butter rice crispy treats I had been promising the office for two months. I do occaisionally tweet an 140 character recipe – but recognize thats kind of antithetical to user friendly instructions). (I blog too, but on auto manufacturing and climate policy. Thought it was the first I had ever heard of smittenkitchen. Weird smittencoincidences all day: I was off for veterans day, and enjoyed your interview on diane rehm this AM while running errands – especially since I too grew up in amidst foodlovers who considered Julia Child a member of the family. This morning everyone ate them right up, and I certainly ate my fair share! November 8, 2009 It was great to make these again, though! I made them with local ingredients a while ago and they just weren’t the same. Such is life as a foreigner anywhere in the world, trying to get the taste of home. I’ll have to try again when I’m somewhere the ingredients are cheaper and see how long I can play “chicken” with the butter ) but I spent way too much on the ingredients here (China) – $5 each for the cereal, marshmallows, and salt, all imported – but I’ve been meaning to buy sea salt for a while so that was cool – and butter’s always expensive here no matter where it’s made. Hard to tell in a black non-stick pan! Anyway, they were nice, and the salt was a nice touch, but sadly not a revelation taste-wise. But maybe I didn’t brown the butter long enough – it smelled whatever smell I’m used to from making candy (“nutty”? possibly) and there were lots of little brown bits, but I couldn’t be sure through the foam that it was really brown in itself. Let cool, cut into squares and get ready to make new friends. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Remove the pot from the stove and stir in the salt and cereal together. 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. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.Īs soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. Stir frequently, scraping up any bits from the bottom as you do. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. In a large pot, melt butter over medium-low heat. Makes 16 2-inch squares or 32 1- x 2-inch small barsġ/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for the panĦ cups (160 grams) crispy rice cereal (about half a 12-ounce box)īutter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides. What’s different about these? Oh, just a bit more (cough double) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. Three years ago: Stewed Lentils and Tomatoes Two years ago: Chicken with Forty Cloves of Garlic One year ago: Spaghetti with Swiss Chard and Garlic Chips Note: You can watch an Instagram demo of this recipe here. Deb, where were you?!” (Okay, perhaps I overdramatize my party-saving skills a tad.) To which I can only respond, take it up with the monkey. And I know what you’re thinking: “Gosh, Deb, I really wish you could have told me about these sooner, as I needed something to bring to a last-minute party on Saturday. Oh yes, I’m enthralled enough with these to declare them that epic.Įven better, they’re so freaking easy to make, only five extra minutes, tops, more than the original which is incredibly convenient if you are finding yourself a little pressed for time these days. What a travesty.īut these, these I dare say are the best thing to happen to Rice Krispies Treats since Mildred Day of the home economics department at the Kellogg Company thought to apply marshmallows and melted butter to the puffed rice cereal in 1928. ![]() It helped that I knew exactly what went wrong the original dud of a clearly-untested recipe (hm, do I sound bitter?): the cereal to marshmallow ratio was unfeasibly high, more than double that of the original recipe and - small detail - marshmallows don’t caramelize very well, and should you succeed in getting them to, they don’t cool back down to anything gooey or soft. Nevertheless, I haven’t been able to get them out of my head, so this year I decided I would conquer them once and for all. And two years ago, I fell prey to a Caramelized Brown Butter Rice Krispie Treat that was all sorts of a styrofoam-textured disaster. Last year’s Peanut Butter Crispy Bars were delicious, but had structural issues that irked me. Unfortunately, I don’t seem to choose my recipes very well.
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