We were invited to a get-together this past weekend at the home of one of my husband’s colleagues. While I love to cook, I was excited at the prospect of not having to prepare any food. Then, around 10:00 the night before, my husband informed me that this was a potluck occasion and we needed to bring a dish. The next day was going to be busy—no time to go to the store. Additionally, in preparation for Thanksgiving, I’ve been trying to use up a lot of ingredients to make room for the onslaught of holiday groceries. In short, I didn’t have much to work with. Then it hit me—rice crispy treats! I had just made a batch for my son’s preschool Halloween party and had bought an extra bag of marshmallows just in case I needed to make more. These days, it’s impossible to buy a regular-sized box of the cereal, so I had plenty left over. It was an all around win—I had the opportunity to make room in my pantry while preparing the easiest dessert ever.
As this was for a party, I wanted the treats to be special. In Deb Perelman’s Smitten Kitchen Cookbook, she introduces the idea of browning the butter prior to adding and melting the marshmallows, as it gives the dessert a nice nutty flavor. On a whim, I decided to add a little apple pie spice to the melting marshmallow-butter mixture. It added a lovely hint of spiced warmth, which was perfect for a simple fall dessert. I was very pleased with the outcome.
6 Tbsp unsalted butter
10 oz. bag Jet Puffed Marshmallows
1/2 tsp apple pie spice
6 cups rice crispy cereal
1. Spray a 9×13-inch baking dish with cooking spray.
2. Melt the butter in a large saucepan over medium heat. Allow the butter to turn golden brown; it will have a lovely nutty aroma. This will take a few extra minutes, but don’t leave the stove, unless you want to be distracted and have the butter burn.
3. Add the marshmallows and apple pie spice to the butter. Stir constantly until the marshmallows have melted and the ingredients are combined. Remove the pan from heat.
4. Immediately pour the rice crispies into the saucepan. Using a rubber spatula, fold the cereal into the marshmallow mixture until thoroughly combined.
5. Transfer the mixture to the baking dish. Using a piece of waxed paper or an oiled rubber spatula, gently press the mixture into an even layer in the baking dish. Do not press too hard or your treats will more closely resemble inedible bricks. Allow the mixture to cool completely before cutting.
Makes 18-24 servings, depending on how you cut them.
Perelman, Deb. “Salted Brown Butter Crispy Treats,” The Smitten Kitchen Cookbook. New York: Alfred A. Knopf, 2012. Page 201.