Brown butter-crispy rice treats from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 133) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 28, 2020

    All that butter balanced the sweetness, making these much more palatable to me, although "barely sweet enough" for my son. The browned butter, vanilla, and salt added some background flavor notes, but weren't prominent; the flavor I got was butter (not a bad thing). Overall, I liked them much better than the usual Rice Krispie treats.

  • Jviney on May 24, 2019

    The extra marshmallows make these soft and very creamy. Husband said he remembers Rice Krispie treats as being yummy but rough on the inside of your mouth. Not these.

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