It's a mouthful of a title but those 7 words just about cover the flavor profile of these rice krispie treats.
It feels like ages ago since I made these. (They were actually Valentine's treats for my hapkido class.) And since then, it's been a blur, literally, because I've had pink eye for the past week and it feels like I've had it forever. It's almost better but I've had to wear my glasses every day now. For someone who has religiously put on her contacts every morning for the past 12 years, this has been a whole new experience in appreciating clarity and eye ware. Also, how to be conscious of contagiousness. There was a lot of, "Don't itch that other eye" and "Go wash your hands now" going on in my head.
So, this week, I'm looking forward to putting my contacts in again and not having to worry about spreading this nasty eye infection. *fingers crossed*
In the meantime, these Rice Krispie Treats are so easy that you can still make them with blurry vision.
I'm a big proponent of reusing ingredients from previous recipes. If you're a avid reader of this blog, you may notice that some blog posts tend to have repeat ingredients. For example, these Dutch Baby Pancakes and these Lemon Squares, these Baked Scallion Buns and this Cauliflower Soup and these Rice Krispie Treats and these S'mores Bars.
These Rice Krispie Treats were basically an excuse to use up marshmallows but they're also assembled in no time and with no oven time required!
All you have to do is brown the butter, stir in the marshmallows until they're melted, add the Rice Krispies cereal and salt, pat it into a pan and let them set.
Once they have set, cut them up and dip them in chocolate. That part is completely optional but definitely worth it.
These are the perfect large batch, salty, sweet, easy and chocolatey snack/dessert out there.
And, they satisfy my inner kid who always wanted snacks like these in my lunch but instead, got grapes and Wheat Thins. Both of which, still make a tasty combo.
Triangles are definitely the new rectangle.
Chocolate Dipped Brown Butter Rice Krispie Treats
Adapted from these by Smitten Kitchen.
Yields: 32 rice krispie treats
½ cup butter
10 ounce bag marshmallows
¼ teaspoon salt
6 cups Rice Krispies cereal
Butter or spray a jelly roll pan (approximately 15-inches x 10-inches).
In a large pot, melt the butter over medium-high low heat. Stirring constantly and watching the pot, brown the butter. You'll know it's ready when it starts to foam, turn brown and smells nutty and fragrant.
Once the butter has browned, turn off the heat and stir in the marshmallows. If the marshmallows didn't fully melt, place on low until smooth and gooey.
Remove from the stove and stir in the Rice Krispies cereal and the salt until fully incorporated. Then, dump in the jelly roll pan. Using a spatula, quickly smooth and press into a 10-inch x 10-inch square.
Set aside to dry fully. In the meantime, melt the chocolate either over a double boiler or in the microwave. Once the giant Rice Krispie square has set, cut it into 32 triangles or other desired shapes. Dip or drizzle the pieces with the melted chocolate and place on a sheet of wax paper. Continue with the rest of the pieces and melted chocolate. Chill in the fridge for 15 minutes to solidify the chocolate. Store at room temperature or in the fridge for up to 5 days.