Sweet Treats Saturday: Brown Butter Crispy Treats

Rice Krispy treats always make me think of the summer.  Though I never limit them to just one time of year... in fact, the reason this recipe is such a long time in coming is because I thought I had already shared it.  Apparently I hadn't, so I instantly whipped up a batch to share with you.  Let me just tell you, they were delicious.

They're so easy, taking under 10 minutes to throw together... no baking required, just one large pot and a large baking dish.  That's really all it takes.  A little arm action to get everything blended and you're done.

Brown Butter Crispy Treats
Recipe slightly adapted from Smitten Kitchen
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Ingredients:
4oz (1 stick) of unsalted butter
1 10oz bag of marshmallows (regular or mini)
1/2 tsp vanilla
6 cups rice crispy cereal
1/4 tsp sea salt

Directions:
1. Butter or grease a 9x13" pan.

2. Melt stick of butter in a large pot, stirring until the butter starts to foam and develop a golden brown color.  You should smell a nice, nutty scent off of the butter.  Keep an eye on it because it'll burn fast.  As soon as your butter is a caramel color, turn off the heat and pour in the marshmallows and vanilla.  Stir until melted - you may need to turn the heat back on to low, especially if you used regular size marshmallows.

3.  As soon as the marshmallows are smooth, pour in the rice crispy cereal and sea salt.  Stir until combined then pour out into your baking dish.  Flatten with your spatula or hands (careful as it may be hot).  You can also take a lightly greased sheet of wax paper and press down on the top, but I didn't think it was necessary.

Let cool, cut, and enjoy!

This post will be participating in the following Linky parties:

Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Anything Goes * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * It’s a Hodgepodge * Petals to Picots * Spread the Love * Tatertots & Jello

Sweet Treats Saturday: Brown Butter Toffee and Chocolate Chip Cookies

I promised our recent house guests that they would have fresh cookies waiting for them upon their arrival (they were driving all the way from Texas to California) if they could make it by the evening of their second day of driving.  They had been trapped in Southern California traffic and were debating whether or not to push through to the end.  I'd like to think that my cookies were what made them continue the journey.  They made it in record time, and they had these delicious, fresh baked goodies waiting for them.

Brown Butter and Toffee Chocolate Chip Cookies
Recipe from Table for Two
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Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp baking soda
14tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tsp salt
2tsp vanilla extract
1 large egg
1 egg yolk
1 cup chocolate chips
1 cup Heath (or similar) toffee pieces

Directions:
1. Preheat oven to 375 degrees F and line baking sheets.

2.  Whisk the flour and baking soda together and set aside.

3.  In a small skillet  over medium-high feet, melt 10 tbsp of butter and continue cooking until the butter is a dark golden brown and has a nutty aroma.  Swirl constantly so it doesn't burn.  This should take a couple of minutes.

4.  Pour brown butter into a heatproof bowl and stir in the remaining 4 tbsp of butter into the bowl, stirring until it's completely melted (it helps if the 4 tbsp of butter are cut into small pieces).

5.  In a large bowl, mix both sugars, salt, and vanilla with the butter and beat using an electric mixer until well incorporated.  Add the egg and egg yolk and mix until smooth, with no sugar lumps in it.

6.  Let the mixture stand for 3 minutes, then beat on high for 30 seconds.  Repeat this process 2 more times until the mixture is thick and smooth.

7.  Stir in the flour mixture until just combined, then stir in the chocolate chips and toffee bits by hand.

8.  Scoop out cookie dough using a medium sized cookie scoop or a spoon - the dough should be about the size of 2 tbsp.  Space 2 inches apart on the cookie sheets.  Bake 10-12 minutes or until the edges are crispy and the insides are soft.  Let cool slightly before transferring to a wire rack.

This post will be participating in the following Linky parties:

Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Anything Goes * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * It’s a Hodgepodge * Petals to Picots * Spread the Love * Tatertots & Jello