The original Rice Krispies Treats recipe is a classic for a reason—but there’s room for improvement. I've always found that the standard ratio of one bag of marshmallows to six cups of cereal produces treats that are too dry and overly firm. Sure, they taste good, but Rice Krispies Treats have so much more potential and the base recipe is yearning to be improved upon. So in an attempt to elevate them to their full potential, I decided to reformulate the classic. To kick off my development and search for inspiration, I turned as ever to the internet.
The first upgrade I came across was from Smitten Kitchen. Her trick? Browning the butter. This added a wonderful nutty flavor and wasn’t all that difficult to do—a few extra seconds was all it took. While this yielded treats that were rich with toasted dairy flavor, I wanted to see just how far I could push it. I doubled the amount of butter her original recipe called for, swapped sweet cream butter for a salted variety (because salt makes everything better), added a heaping tablespoon of vanilla extract, and finished them with a generous glug of bourbon to highlight the complex brown-butter flavor as much as I possibly could. It was no longer just sweetness—it was sweetness with a depth of smoky caramel flavor. I loved where the recipe was going (it was a clear step in the right direction), but I wanted to push it even further.
from Food52 https://ift.tt/2KpTW22
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