This was one of my most popular orders and I’m finally ready to share the recipe. Perfectly salty, perfectly sweet, and a hint of nuttiness, these bad boys are good for any occasion – including sofa time.
Ingredients
- 1 cup salted butter
- 2 bags tiny marshmallows
- 1 “Large” box Rice Krispies (12 ounces)
- Additional salt to taste and flake salt
Instructions
- Prepare a 9×13″ pan by lightly spraying with cooking spray. Ensure the oil spray is mild such as canola or vegetable oil.
- In a large pot (preferably stainless steel) over medium heat, brown the cup of butter, occasionally swirling to prevent burning (I like to add 2-3 teaspoons of additional salt at this point, but that’s up to you). This should take approximately 8-10 minutes depending on your stovetop. The solids will have separated and the butter should look golden brown with a whiff of nuttiness. Be sure to remove the pot from heat once you get to this point or it will burn and taste pretty nasty. (Burning can happen quickly once the butter is browned.)
- Pour in the 2 bags of marshmallows and stir with a silicone or wooden spatula* until completely melted. This is the most annoying part, but do NOT turn the heat back on. This will caramelize the sugars in the marshmallow and make it extremely difficult to mix in the Krispies.
- Pour in the Rice Krispies and stir so that they are completely coated in the marshmallow/butter mixture.
- Add the Rice Krispies mixture to your prepared pan, pushing lightly to set in place (pro tip: lightly dampen your fingers so that the mixture doesn’t stick to your hands). Sprinkle flaked sea salt on top the let cool before turning out onto a work surface to cut in desired shape/size.
*NOTE: My favorite wooden spatulas are made by Earlywood. They tend to be pretty pricey, but they hold up significantly better than bamboo alternatives. And they really can be used for just about any cooking purposes.
