Rice Krispie treats turn me on. They’re easy, they’re delicious, and you can get away with calling them “breakfast”…
If you’re like me, and enjoy sugar first thing, try this recipe out for a morning snacker. Any excuse to eat dessert for breakfast is a good excuse to me, and thanks to Snap, Crackle and Pop…8:30 AM is going to taste just a little bit sweeter.
Yield: 30 to 50 treats.
Time: 15 minutes, plus 1 hour cooling
8 ounces butter, salted or unsalted, plus extra for pan
1 10.5-ounce bag marshmallows
1 12-ounce box Rice Krispies cereal.
1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
2. 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.
3. 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.
4. 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.
There you have it! Easy as pie but easier…since it isn’t actually pie.
[Recipe courtesy of Smitten Kitchen]