There are only so many chocolate-bacon concoctions I can devour before I start to crave the old-school classics. When I was little, I loved climbing up on a stool to help my mom make Rice Krispie treats… it seemed magical that something so delicious could come out of a box of cereal!
Recently, I came across a “grown up” variation on Smitten Kitchen. They stay pretty close to the classic, but the surprise of the salt & the nuttiness from the browned butter takes these to another level.
Makes 16 2-inch squares or 8 nice big 4-inch squares
1 stick of butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half of a large box)
Spray an 8-inch square cake pan with non-stick cooking spray & set aside.
In a large heavy-bottomed pot, melt butter over medium-low heat. Keep a close eye on the butter, stirring constantly, until it turns a light caramel color and begins to smell nutty. Reduce the heat to it’s lowest setting and stir in the marshmallows until the mixture is smooth.
Remove the pot from the heat and stir in the salt & rice krispies. If your pot isn’t very big, I find that adding the cereal in two batches helps you not make as much of a mess on the floor! Quickly turn the mixture into prepared pan and press into edges and corners using a piece of waxed paper.
Let cool, cut into squares and enjoy!