Salted Brown Butter Rice Crispies

Ingredients

Directions

1. Prepare a 9 x 13inch baking tray with baking paper and lightly grease the bottom and sides with butter.
2. In a large saucepan on a medium-high heat, add the butter and cook until brown; this takes around 3-5 minutes. You will go through the stages of the butter melting, bubbling, foaming and the foam rising up slightly. They key to successful browned butter is stirring – take the butter to the desired shade of brown (I like mine a deep amber).
3. Turn the heat down to medium-low and immediately add in the marshmallows, flakey salt, honey and white chocolate. Stir until fully melted and combined; the butter may split from the marshmallow mix but keep stirring and it will all come back together to one smooth consistency.
4. Quickly add the rice crispies and using a large wooden spoon stir the mixture until every rice crispy is coated in the marshmallow mix.
5. Pour everything into the baking tray and flatten. Switch to an oiled offset spatula and smooth the surface of the rice crispies until you have an even flat surface.
6. Set aside for a few hours, then turn out onto a board and cut into 24 squares. Try to to eat them all at once.