Hey friends, I’m back!
I just returned from my visit to California, and I am happy to say that I had an AWESOME time! I spent 3 weeks spending quality time with my parents and brother. Zuni had incredible time doing silly things with his Maamu (maternal uncle) and being mischievous with his Naani (maternal grandmother) and Naana (maternal grandfather).
Although my brother is currently living away from home to attend University, he made it a point to drive home multiple times throughout the week to spend time with us. Knowing how long the drive was and how taxing it was on his energy, it meant the world to me that he was putting in the extra effort to spend quality time with me and his nephew.
A few days before I left, I decided to make a little snack for my brother to munch on and that was easily transportable. I used Deb’s recipe over at Smitten Kitchen for a surprising twist on classic Rice Krispie Treats. Although I left out the salt, the browned butter took the Rice Krispie Treats to a whole ‘nother level and left us pining for more!
Rice Krispie Treats (Browned Butter)
Yield: 16 Bars
- 8 tablespoons unsalted butter
- 1- 8 to 10 ounce package marshmallows
- 6 cups Rice Krispies cereal
Grease and set aside an 8-inch square pan.
Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and add marshmallows. Stir until completely smooth. If the marshmallows aren’t melting properly, return to low heat and stir until completely melted.
Remove marshmallow and butter mixture from saucepan and quickly stir with cereal until evenly coated. Transfer cereal to greased pan and spread firmly and evenly (an oiled piece of wax paper is helpful here).
Cool completely and cut into squares.
Leftovers may be kept at room temperature in an airtight container.