BROWN BUTTER CRISPIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream the Brown Butter with both sugars in a stand mixer until well combined.
- Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
- Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
- Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
- When you are ready to bake, preheat the oven to 350 degrees F.
- Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
- Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.
BROWN BUTTER CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Thoroughly grease a baking sheet with softened butter.
- Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
- Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.
CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They're so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)
Provided by Julia Moskin
Categories easy, dessert
Time 15m
Yield 30 to 50 treats
Number Of Ingredients 3
Steps:
- Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
- 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. Watch closely and stir often.
- When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
- Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 9 grams, TransFat 0 grams
THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS
The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.
Provided by voraciousgirl
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
- Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
- Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 46.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 416.9 mg, Sugar 22.8 g
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BROWN BUTTER RICE KRISPIE TREATS - SOUTHERN BITE
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- Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set it aside. Pour the cereal into a very large bowl and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, continue cooking at a low boil, stirring frequently, scraping the bottom of the pan. The butter will foam up, but continue to cook until the milk solids in the butter start to brown and the butter begins to smell nutty - 3 to 5 minutes. Watch carefully as the milk solids can burn easily and become bitter.
- Add the marshmallows and stir to melt - reducing the heat if necessary. You may need to add the marshmallows in increments depending on the size of your pan. Add the salt and marshmallow creme and stir to combine. If you have trouble getting the butter and marshmallow to combine, just keep stirring.
- Remove the marshmallow mixture from the heat and pour over the cereal. Use a rubber or silicone spatula to stir the mixture to get the cereal covered. Pour the mixture into the prepared dish and lightly press flat with clean spatula. If you have trouble with this step, you can spray the spatula or your hands with a little nonstick spray to make it easier. Just don't press too firmly or your treats will be dense. Allow to cool for at least 1 hour before slicing and serving. Store in a sealed container.
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