The sweet-tooth classic Rice Krispies Treats get an autumnal makeover. From Cooking Like a Master Chef.
Who hasn’t had a love affair with traditional Rice Krispies Treats? Warm, gooey, buttery, sweet… what could be better? Answer: these guys! I get a kick out of taking everyday dishes and putting a twist on ’em. In this case, I added some autumn baking spices to the mix to come up with an amazing version of the classic treat. The real trick is the brown butter. By toasting it a little longer than usual, its natural sugars caramelize and fill the kitchen with the most intoxicating aroma any kitchen can have.
PREP TIME: 10 TO 15 MINUTES
COOKING TIME: 8 TO 10 MINUTES
6 tablespoons (3/4 stick) unsalted butter, plus more for the pan
Cooking spray, for the pan (optional)
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1 (10-ounce) bag marshmallows (38 to 40 marshmallows)
6 cups Rice Krispies or other crisped rice cereal
1 teaspoon fleur de sel or other pure, large-grain salt
1. Lightly butter a 9 x 13-inch shallow baking pan, or spray it with cooking spray. Set aside.
2. In a saucepan, melt the butter over medium-high heat. Cook for 2 to 3 minutes after it has melted, or until it browns and has a nutty aroma.
3. Remove the pan from the heat and add the cinnamon, nutmeg, allspice, cardamom, ginger, and kosher salt. Stir to coat the spices with butter, return to low heat, and toast slightly for 3 to 5 minutes.
4. Add the marshmallows and cook gently to allow the marshmallows to melt.
5. Put the Rice Krispies in a large bowl and scrape the melted marshmallow mixture into the bowl. Using a wooden spoon or a lightly buttered rubber spatula, mix until the cereal is coated with marshmallows.
6. Spread the mixture into the prepared pan and press it evenly into the pan. Sprinkle with the fleur de sel and let the treats sit for about 15 minutes. Cut into the desired size squares or rectangles.