Rice Krispies Treats Revisited

Remember these bad ass sweets? Not the yucky gooey kind that come in that shiney blue wrapper, but the kind you made at home with your mom or dad or sister or babysitter or whoever?  It’s no wonder moms make these for mass consumption (as in every classroom party in elementary school)… with only three ingredients and about 20 minutes you can have Rice Krispies Treats up to your ears in no time, and with no complaint from your bank account.

Well, the recipe on the box is pretty straight forward, but I came upon a certain “Salted Brown Butter Crispy Treat” recipe on Smitten Kitchen, and have been using her recipe which calls for a whole stick of butter rather than the original 3 tablespoons.  Browning the butter beforehand really adds this deep nutty flavor… which is good, as our palates have hopefully become a bit more sophisticated since second grade class parties.

A couple more notes before we start… if you’ve got any gluten-free or flour allergy buddies out there, use the gluten free marshmallows from Whole Foods and this is a great treat for them. Also, if you have someone in need of homemade sweets far away, these are super easy to package and send through the mail.

Ok, go buy this stuff!

1 stick butter

1 10 oz bag of marshmallows

1/2 tsp course salt (I used Kosher)

6 cups Rice Krispies cereal (or generic, I had to get the Whole Foods “Puffed Brown Rice Crisps”)

The first step is to brown your butter.  There are definite recognizable stages of this process, but always keep your full attention on the butter as it can go from nutty and browning to burnt really quickly.

Melt the butter in a pot over medium heat.

It will foam up, then go clear and turn a golden color.

And finally it will start smelling nutty and turn a caramel brown color.  Be sure to whisk it pretty consistently through the process to get all the little bits up from the bottom of the pot.

Once the butter is brown and your kitchen smells delicious, remove the pot from the heat and add your marshmallows.  The residual heat of the butter should melt them, but if they aren’t melting, put the pot over low heat.

The mixture should be smooth and it won’t stick to the sides of your pot.

Now pour in the cereal and a big pinch of salt (at least 1/2 tsp, I probably used a whole tsp) and stir it all together.

Transfer the mixture to your baking dish and press it in firmly.  As long as your hands are clean, you can use them to do the pressing.  I guess the more correct thing to do is cover the treats with parchment and then use your hands to pack them into the dish, but whatever.  Do what you have to do to make sure there aren’t any air pockets in the treats, and work quickly because as these cool they get less flexible.

Pop these in the fridge to cool off for about 10 minutes, then slice them up and enjoy.  Instant gratification.  And as my dad so eloquently noted, “Damn you can’t even make a taco that fast.”

Published in: on April 13, 2010 at 11:36 am  Comments (1)  

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One CommentLeave a comment

  1. HA! That brings back a few memories…Ruben and I used to make RCT all the time for our ‘study’ dates back in college. Good times, good times.

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