The recipe you’re about to learn in this piece is a genius dessert that you can take with you anywhere you go. In preparing this recipe you need three main ingredients that you can find anywhere: butter, cereal, marshmallows. But the truth is that most people can’t resist this treat whenever they walk past it.
The recipe has been modernized but it is not different from the original. The result is the same crunchy taste surrounded by great sweet flavor, after using the same technique. The only differences here is that you sizzle the butter a little longer, until the milk solids turn brown and toasty, to balance the sweetness just add salt.
To make this treat you will need:
- Half cup of unsalted butter, plus a little more for rubbing the pan
- 6 cups Rice Krispies cereal
- 1 10 oz. bag marshmallows
- Heaping 1⁄4 teaspoon coarse sea salt
Generously rub the extra butter to an 8x8x2-inch cake pan. You can line the cake pan with parchment paper if you want the treat to pop out easily, this paper will leave a 1-inch overhang on the two opposite sides for you to lift the bars out of the pan with ease when the bars are ready for consumption. Moving on, melt the unsalted butter in a large container over medium-low heat, frequently stir it with a silicone spatula, until it turns browns. The stirred butter will melt, then foam, then it will turn clear golden with brown bits, make sure you are patient enough not to wander away because the bits will turn from brown to black if you don’t pay enough attention to it.
Make sure you turn off the heat immediately the bits in the melted butter turned to a deep nut brown. Add the marshmallows immediately and stir it until smooth. You don’t need another round of heat because the residual heat from the pot is enough to melt the marshmallows, but in case the heat is not enough, return the pot to a low level heat, and heat the content until all the marshmallows are entirely smooth.
Remove the pot from the cooker and pour in the rice crispy cereal and 1/4 of salt. Stir the content very well until it makes a big sticky bar, then swiftly turn the mixture into the prepared pan. Compress the sticky mix evenly using a spatula or parchment paper or buttered waxed to press the content into the edges and corners.
Let it cool for about 30 minutes, cut into square bars to serve. Store it in an airtight container under room temperature.