Browned Butter Krispy Rice Treats
This dessert is something we'd never make on Good Eats because it depends upon a very specific brand of cereal. If you're going to make Rice Krispie Treats, you better be using Rice Krispies, not "puffed rice cereal," because here the brand really makes a difference.And while you're at it, use a couple of other name brands: Jet-Puffed mini marshmallows and Kerrygold butter. They make all the difference in the world. I also like to toast two of these three ingredients — the butter and the actual cereal — and stash the entire dessert in a very clever mold.This recipe first appeared in the Pantry Raid video series.
Ingredients
Instructions
Pour the Rice Krispies into a very large wok, reserving the box and bag. (If you don't have a wok, pull out the largest pot you've got.) Place over medium-high heat and cook, stirring frequently and adjusting the heat as needed, until the cereal has turned slightly darker brown and tastes toasted. Transfer to a large bowl.
Place the butter in the wok and return to medium heat. Cook, stirring and swirling the pan frequently, until the butter melts, foams, and turns light golden brown.
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