Description
These Miso Brown Butter Rice Crispy Treats are a far cry from the sickly sweet, sticky Rice Krispie Treats of your childhood. Caramelly, nutty from the brown butter, and with just the right hit of flaky sea salt – try not to get addicted to these! View the cook-along video here,
Ingredients
Units
Rice Crispy Treats
- 120g butter
- 170g Rice Krispies
- 400g marshmallows
- 30g miso
Topping
- 270g Caramilk Chocolate*
- flaky salt, e.g. Maldon Sea Salt
Instructions
Optional: For depth of flavour
Heat the oven to 200 C. Place the Rice Krispies on a baking tray and bake until golden brown, about 5 minutes stirring halfway
Rice Krispie Treats
- Place the butter into a deep non-stick pan, and cook until the butter turns a golden brown. Add the marshmallows and miso and mix to combine. Fold the toasted Rice Krispies through the marshmallow mix.
- Pour the mixture into a medium-sized dish, lined with baking paper and smooth it down with a spatula. Pop the treats in the freezer to set for 5-10 minutes
- Once set, melt the Caramilk in the microwave. Cooking it in 30-second bursts and stirring at intervals until completely melted. Pour the mixture over the miso brown butter Rice Krispie treats, sprinkle with a little Maldon flaked salt allow to set
- Cut into squares 15 squares and serve immediately. The squares will keep for at least a week in an airtight container and in the freezer for 3 months.
Notes
* If Caramilk is not available, sub for dark chocolate.
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Microwave
Nutrition
- Serving Size: 1
- Calories: 284.86kcal
- Sugar: 25.6g
- Sodium: 240.99mg
- Fat: 13.08g
- Saturated Fat: 7.5g
- Unsaturated Fat: 2.37g
- Trans Fat: 0g
- Carbohydrates: 41.39g
- Fiber: 0.18g
- Protein: 2.69g
- Cholesterol: 20.08mg
