Crispy Marshmallow Treats

Plans for the barbecue this Sunday are progressing nicely. On the menu will be my ace-in-the-hole version of rice crispy treats that I found over at Smitten Kitchen. For my first six months in Oakland I lived in that other TOA, the one that was in even worse shape than my lovely new TOA. It had a semi-functioning stove; the oven dial was so scratched up you could only see half the numbers and when you turned it would just spin and spin and spin. You could never be 100% sure you’d turned the oven off. But I needed to bake, I couldn’t go six months without making something sweet. And then I found this recipe. No oven required! I was in heaven. Not only do I love sweet things, but sweet things with a heavy dose of salt and nutty browned butter? Even better. These have yet to disappoint and are my new ‘go-to’ recipe for parties.

Smitten Kitchen - Rice Crispy Treats

Crispy Marshmallow Treats

Makes 21 2-inch squares (really, it depends on how generously you cut them)

Ingredients

4 oz (1/4 pound or 1 stick) unsalted butter
10 oz of mini marshmallows (or about 2/3 of a 16 oz bag)
Rounded 1/2 teaspoon coarse sea salt
6 cups puffed rice cereal (about half a 12 oz box)

Preparation

Coat with non-stick spray or butter any size non-round baking cake or loaf pan. I use one that is 9 inches x 5 inches.

Put your salt and puffed rice into a large mixing bowl. Set aside for the moment.

In a medium sauce pot, melt butter over medium-low heat. Stirring frequently (really frequently), melt the butter. Stages for browning butter: it will melt, then bubble and foam, then turn clear golden yellow, and finally brown particles will start to form in the bottom of the pot and you will get a lovely nutty aroma.  This can take up to 15 minutes. You will get bored. You will wonder if you are doing things correctly. It will all work out, just give it enough time. Don’t walk away during this stage, the butter can go from brown to burnt very quickly. Just keep stirring. Once you get that nutty smell you’re done.

Take the pan off the heat and stir in all your marshmallows. They will melt and bond with the butter. Stir until completely smooth. If you need more heat, put back on low heat burner to help the process along.

Pour your marshmallows into your rice and stir until all the rice is coated. Scoop out into your baking pan and with the back of a large wooden mixing spoon press and smooth it all firmly into place. It will be sticky. Coat the spoon with some spray if you need to or use some parchment paper and your hands. Let cool, de-pan, and cut into squares.

These are mildly adapted from the original recipe (more salt); the photo is directly from Smitten Kitchen. Do you know how hard it is to take an interesting photo of a rice crispy treat? It’s impossible, and those ugly red walls kept showing up, no matter how I framed the shot. Now let’s see if these can last until Sunday!

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Comments
One Response to “Crispy Marshmallow Treats”
  1. Tes says:

    It sounds really yummy! I love the recipe.It looks like my family can enjoy.

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