Hence I decided to embark on the Caramelized Brown Butter Rice Krispies Treats recipe published in the New York Times. But wait is this an original instructable? Yes I used BROWN puffed rice cereal instead of the white Rice Krispies type. The result is a heartier and I'd-like-to-pretend healthier version.
Takes about 15 minutes total.
Original NY Times recipe: http://www.nytimes.com/2007/10/31/dining/311hrex.html
8 ounces butter, salted or unsalted
1 10.5-ounce bag large or small marshmallows
10 oz puffed brown rice cereal (I used Erewon brand which has a 10 oz box)
sea salt (or regular salt but sea salt is yummy)
Parchment paper for the pan, or extra butter to butter it if you don't have paper
PAN: You can do whatever you want with the result. As you can see here in addition to spreading it across a thick layer in a 9x12 pan, we had enough to make balls. Making balls is almost more fun than boring old squares! Especially if you have child labor helping you. They'll love it.
Step 1: Melt the butter & marshmallows
If it's foaming a lot turn the heat down so it doesn't suddenly burn.
When butter is evenly browned, stir in marshmallows and salt if your butter isn't salted.
Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
At a minimum make sure the marshmallows are all melted. If it starts sticking to the bottom of the pan it's probably a good time to stop.
Step 2: Stir in the Cereal & Shape It!
Stir stir stir till it's all mixed together. You won't believe that large amount of cereal can be coated, but it will be.
Spread it out onto a sheet, ball it up, or do whatever creative thing you like with your nutritious breakfast snack.