Nutella Brown Butter Rice Krispie Treats

And the treats continue...

This is a recipe from Bon Appétit's which called for a 10.5-ounce bag of marshmallows. However, all I had was a 16-ounce bag of jumbo marshmallows that I didn't want hanging around so I decided to just dump the whole bag in. This ended up being a really good idea because the Rice Krispie Treats turned out to be chewier than their counterpart with less marshmallows. Yay for more sugar!

Making Rice Krispie Treats is kind of fascinating. Once the marshmallows melt down, they become sticky and thread-like so that when you add in the cereal, it is almost reminiscent of natto but in a way that doesn't make my stomach turn. Rice Krispie Treats also take a lot of arm power so you feel like you are working hard enough to eat them.

Once ready to flatten, you don't have to press them down to the point of becoming too compact like I did. Set aside to cool before cutting.

Nutella Brown Butter Rice Krispie Treats

Yields: 16-20 treats (depending on the size of your pan) Active Time: 30 minutes Inactive Time: 2 hours

¾ sticks unsalted butter, plus more for pan 16-ounce bag jumbo marshmallows 1 teaspoon kosher salt 1 cup Nutella or other chocolate nut spread 6 cups puffed rice cereal

Lightly butter a 9x9" or odd shaped 28x18 cm baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 5 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.

Remove pot from heat and add puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this). Cover treats loosely with plastic and let sit until cool, about 2 hours.

View full recipe here.

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