i love when a blogger i have been following for years writes a cookbook. it’s like i get to see the final product of all of their hard work, and i get to share their excitement at finally turning what was once just a hobby into a real product for the world to see. so i was so excited to buy my copy of the smitten kitchen cookbook, by deb perelman. deb’s cookbook is even more beautiful than her blog, with gorgeous pictures for every recipe and clear, easy-to-follow instructions. and so far, every single recipe that i have made from this book has been phenomenal.
these rice crispy treats are no exception. they are just as simple as the classic, with only four ingredients, but have complex flavors that you’ve never experienced in a rice crispy treat before. the brown butter gives them a deep nuttiness that is the perfect counterpart to the sea salt. i brought these to a lab meeting at school last week, and although at first people thought they were just plain old rice crispy treats, everyone was blown away after one bite. i’m usually not even a rice crispy treat fan, but these are really special.
an all-grown up rice crispy treat with unbelievably complex flavor.
- ½ cup unsalted butter (no substitutions)
- heaping ¼ teaspoon sea salt
- one 10-ounce bag mini marshmallows
- 6 cups puffed-rice cereal (feel free to use the gluten free kind)
- grease an 8-inch square cake pan with 2-inch sides.
- in a large pot, melt the butter over medium-low heat, stirring frequently. it will melt, then foam, then turn clear golden, then start to turn brown and smell nutty. when it starts to turn brown, turn the heat off, sprinkle the salt over the butter, and stir in the marshmallows. the residual heat from the butter should be enough to melt them, but if not, turn the heat back on to low until the marshmallows are melted. gently stir in the cereal until it is evenly coated with the marshmallow mixture, and quickly spread it into the prepared pan. use a silicon spatula or a piece of parchment paper to press the mixture down into the pan. let it cool, then cut into squares with a sharp knife.