BROWN-BUTTER RICE KRISPIE TREATS

Browning the butter — and using real butter — elevates this “basic” treat into pure, unadulterated heaven. Even the best Chicago bakeries use margarine. PSA: MARGARINE IS NOT A SUBSTITUTE FOR BUTTER. USE REAL BUTTER.

8 ounces (2 sticks) salted Kerrygold butter, plus more for greasing pan

10 ounces miniature Jet-Puffed marshmallows

7 ounces Rice Krispies cereal

Butter an 8-inch x 8-inch square baking pan. (Tips:Using a square pan makes the outer edges come out clean and straight. Use the butter wrapper to butter the pan without having to wash your hands.)

Melt 8 ounces of salted butter in a medium, heavy saucepan over medium-low heat, stirring occasionally, until it starts to smell nutty, about 5 minutes. Add marshmallows and stir over medium-low heat until the butter is fully incorporated, about 3 to 5 minutes. 

Pour marshmallow mixture into a large, wide bowl of the Rice Krispies. Mix and press into the buttered pan.

Yields 16 squares.

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© Simple Savant 2019 (adapted from the NYT)