Inspired by Jeff Mahin, via his Twitter feed we dove into back into the Rice Krispie Treat arena. He was making Rice Krispie treat studded cookies. We saw that and asked how he was doing it. He responded, "a little think called by hand ;) we cut them and place them into cookie then re-bake for 5 more min! So good." This inspiration sparked a flurry of thoughts. On our end we came up with brown butter, pretzel, butterfinger rice krispie treats. Jeff continued to evolve, last I heard fresh mint and Oreo's were being Krispiefied into crunchy, gooey goodness.
Brown Butter, Pretzel, Butterfinger Rice Krispy Treats
113 grams unsalted butter, sliced
750 grams marshmallows
350 grams Rice Krispies
300 grams hand crushed pretzels (we used Snyders mini pretzels)
160 grams (6 bars) Butterfinger, hand chopped
Put the butter in a large deep sided pot set over medium heat. Use the butter paper to butter the inside of a 13x9-inch pyrex baking pan. Melt the butter completely and then cook, stirring, until the milk solids brown and the butter gives off a warm, nutty aroma, about 2-3 minutes. Stir in the marshmallows and cook for 5 minutes, stirring constantly with a silicone spatula, until the marshmallows melt and absorb the brown butter. Add the rice krispies and pretzels and stir them in. Add the chopped butterfingers and fold them in. Transfer the marshmallow mixture to the prepared pyrex container and use your spatula to press it flat in the pan. Let the Krispies cool if you can. Slice and devour. If you happen to have some cookie dough around, take on Jeff's brilliant idea by baking them into the top of your favorite cookie.
*These were on the crunchy side of the Krispie treat spectrum, if you prefer something a little more gooey you can increase the marshmallows to 1000 grams.
January 14, 2005