Wazzzupppp

I'm Jenna and these are my garden, food, and life adventures.  

Brown Butter Rice Crispy Treats

Brown Butter Rice Crispy Treats

The very first weekend I opened what once was my food cart (The Sweet Whip - which now sits wheel-less in my storage closet), my sister and I made enough to feed a thousand people. In my head, I figured a thousand sounded like a reasonable amount of people to serve in our first weekend being open with very little previous local hype. We made 4 pies, a couple hundred cookies and cupcakes, and a few giant pans of brown butter rice crispy treats. 

The first night we opened we sold $30 of treats. THIRTY EFFING DOLLARS. I cried, I think. No, I definitely cried. The only thing people really bought that night were the rice crispy treats. And several people told me they were the best they had ever had. So, there's that I guess? 

BROWN BUTTER RICE CRISPY TREATS

  • 5 cups rice cereal (on brand or off brand, do you)
  • 1 package mini marshmallows (see parenthesis above)
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract 

In a pan over medium-low heat, melt the butter. Continue to cook it until it foams, smells nutty, and the milk solids brown - about 5 minutes. Pour the brown butter into a separate bowl to allow it to cool. Stir in the vanilla extract.

Turn your oven onto broil. Grease a half sheet pan with butter and lay out your mini marshmallows in an even layer. Toast the marshmallows under the broiler until the tops are golden and toasted. Watch them carefully because it only takes a second for them to burn! They should be soft when you take them out of the oven.

In a large bowl, add the cereal and stir in the brown butter. Add the toasted marshmallows, using a rubber spatula to scrape them out of the sheet pan.* Mix well. Press the mixture into a 9" x 9" pan for thicker treats or a 9" x 13" pan for thinner ones, or cut them into shapes or whatever you like - live your life. I add some sprinkles to the top when I'm feeling celebratory. Allow the treats to set for a couple hours until slicing and plating. 

These are best the day of or day after they are made. Do not store in the refrigerator - keep them somewhere fairly warm or at room temp so that the marshmallows stay soft. 

*Tip: Wash your marshmallow sheet pan asap so that you don't allow the marshmallow to harden making it a real bish to get off.

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