I either need to think of different ways to acknowledge my lack of regular posting, or find time to post regularly. That first one really isn’t much of an option; I’ve already ran out of things to say, apart from sorry!
     Jake and I are back in action with a Joy-inspired evening of marshmallows and cereal. Luckily, his kitchen is significantly larger than ours. Much like the classic rice crispies, these bars are chewy and crunchy, but with a nice nutty flavor, from both the peanut butter and the browned butter, one would assume. This was my first butter browning experience, and Jake and I had trouble perceiving it with everything else going on. But after a while, I decided that it provided some carameliness. We’ll go with that until I try browning butter in chocolate chip cookies.

Brown butter ≠ burnt butter

Quick add the marshmallows

Quick add the peanut butter

Quick add the rice crispies

Look at that color corrected

Added some chocolate (is “YOLO” over yet?)

Sweet deal.

Browned Butter Peanut Butter Crispy Rice Treats
Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 (10-ounce) bag marshmallows, mini or large
• 1/2 cup smooth all-natural peanut butter
• 1/4 teaspoon salt
• 6 cups (about half a box) crispy rice cereal
• 1/2 bag chocolate

Butter an 8-inch-square baking pan. Set aside.
In a large, heavy-bottomed saucepan, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan.
Just as the butter begins to brown, add the marshmallows, peanut butter, and salt. Stir with a wooden spoon or spatula until mixture is silky smooth and speckled with browned butter bits. Remove pan from heat and add rice cereal. Quickly stir, ensuring that all of the cereal is coated in the marshmallow mixture.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, press mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into 9 large blocks.
Either get a double boiler setup going or attempt to melt chocolate straight in the pan on a stove. You may need a stick of butter for the second method. Drizzle over dish.
Wrap individually in plastic wrap/tupperware.
Crispy rice treats will last, well wrapped, at room temperature for up to 4 days.

You know a recipe’s legit when The Cooking Channel posts it