Salted Brown Butter Rice Krispie Treats

Rice Krispie treats remind me of school.

When I was little, my elementary school was right around the corner from my house.  My neighbor and I would walk home from school every day and eat an after school snack.  7 out of 10 times Rice Krispie Treats would be involved.

Now, as an "adult" (according to society at least), Rice Krispies are a comforting snack for me because of my childhood memories.  Thanks to Deb, I can make Salted Brown Butter Rice Krispie Treats and feel like I'm playing my adult role... since brown butter is sophisticated and all. And only adults add salt to stuff because they we like to have high cholesterol and hypertension.

If you're still a kid at heart, these still taste de-freakin'-licious!  I like the hint of salt blended with the sweetness of the marshmallows and you can even taste the nuttiness of the brown butter.  Perfect snack for kids and adults!

What was your after school snack?

Salted Brown Butter Rice Krispie Treats
Smitten Kitchen 
Makes 16 2-inch squares or 32 1- x 2-inch small bars

Ingredients:
4 ounces (1 stick) unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions:

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
5. Let cool, cut into squares.

P.S. Check out Karly. She's featured in a book! How cool is that?