salty brown butter rice crispies

You’re never too old to enjoy a kids’ treat…right?

This is a jacked-up adults-only version of rice crispies c/o smitten kitchen.

Brown butter. Tick. Salt? Tick. Marshmallows + rice bubbles…well, we have to abide by some tradition.

Make brown butter. Melt 125g butter in a heavy-based saucepan over low heat. Keep your eye on it – you want it to go brown and nutty, but not burnt. It will melt, foam and then you will notice the bottom of the pan is covered with little brown flecks – this is a good thing. A good sign of when it is ready is the smell – quite simply, it should smell nutty and delicious.

Take your brown butter off the heat and stir through a pack of marshmallows (about 250g minus the couple you sampled). Stir, stir and stir until the mallows have melted and become one with the butter. Then add 1/4 tsp salt and 6 cups of rice bubbles – stir until combined.

Press your mixture firmly into a greased 20cm square tin. Or any tin you like. A 20cm square tin means you can easily cut 16 neat squares – which i like – but there are no rules. Let the mixture cool and set and then flip out and cut (wait about half an hour). Before you put the slice in the fridge, make sure you cut it. Cold rice crispies are very hard to cut!

Please don’t eat these for breakfast. I’m usually an advocate of anything-you-like-will-do-for-breakfast, but in this case, don’t. They’ll give you a serious sugar headache. Trust me.

Love,

fat chops x

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