Browned Butter Cereal Bars Recipes

BROWNED BUTTER CEREAL BARS

Steps:

• Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour., Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt., Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely., Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.

BROWN BUTTER KRISPIES

Steps:

• Lightly grease a 9-by-13-inch baking dish with butter and line parchment paper, leaving a 2-inch overhang. Lightly grease the parchment.
• Melt the butter in a large Dutch oven over medium heat until the foam begins to subside, about 4 minutes. Continue cooking, stirring constantly with a heat-resistant rubber spatula, until the butter solids brown in the bottom of the pan, another minute or two.
• Add the marshmallows, cinnamon, salt and vanilla. Reduce the heat to low and cook, stirring, until the marshmallows are evenly melted. Remove the pan from the heat and stir in the puffed rice cereal until evenly coated.
• Pour the mixture into the prepared baking dish and gently press down to smooth the top. Let cool to room temperature, about 20 minutes.
• Cut into the desired shapes using a paring knife or cookie cutters.

BROWN BUTTER-PEANUT CHEX™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In 6-quart Dutch oven, melt butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown.
• Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Add cereal and peanuts; mix well. Using a spatula sprayed with cooking spray, press mixture evenly into pan. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Sprinkle with salt. Refrigerate about 45 minutes or until chocolate is set. For bars, cut into 6 rows by 3 rows.