Peanut-Brown Butter Rice Krispy Treats
- February 25, 2020
- 0 / 5
When simple is best and old-school is even better, this is the treat you need!
Take your traditional crispy rice treat, and blow it up with browned butter, peanuts, double the marshmallows, and top it with a peanut-butter chocolate ganache…you’ll think “Heaven in a bite”!
I’d say that rice crispy treats are one of my secret favorite desserts…there is something about that childhood square that makes me so very happy. And, since I adore marshmallows, let’s just double the amount that you would typically use to make these even more gooey than you thought possible!
If you remember how easy these were to make way back then, you will be delighted at how easy these are now! There is one extra step (DON’T SKIP IT!) of browning the butter, but it adds such a depth of flavor that you’ll realize that the extra 5 minutes you took to brown the butter was completely worth it!
I also love the rich peanut-butter chocolate ganache that tops these and takes them up to another level.
Have fun making these yummy bars!!
Peanut Brown-Butter Rice Crispy Treats
Makes 24 squares
Active Time: 15 minutes
Cooling Time: 1 hour
1 cup unsalted butter
Seeds scraped from 1/2 vanilla bean
2 10-ounce bags regular-size marshmallows
1 tsp Kosher salt
6 cups Rice Krispy cereal
2 cups roasted peanuts, roughly chopped
Peanut Butter Ganache:
10 ounces semisweet of bittersweet chocolate, chopped
1 cup creamy peanut butter
1 tsp Kosher salt
Butter a 9 x 13 baking pan, or spray it with cooking spray. Set aside. In a large saucepan, heat the butter over low heat. Add the vanilla seeds and heat until the butter is melted. Once it has melted, it will start to bubble and crackle.
Watch the butter carefully and you’ll see it slowly browning; as soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned and it’s ready for the marshmallows.
Add the marshmallows right away at this point or the butter may burn, which you don’t want. Keeping the heat on low, use a wooden spoon to stir in the marshmallows and salt. Stir well until the marshmallows are completely melted and the vanilla seeds are evenly distributed.
Remove the pot from the heat and add the cereal and peanuts. Mix well with a wooden spoon. Pat the mixture into the prepared pan. Let cool to room temperature, about one hour. While the treat is cooling, make the ganache.
Melt the chocolate in the microwave, in 30-second intervals, stirring after each interval, until completely melted. Whisk in the peanut butter a few tablespoons at a time until the ganache is smooth. Whisk in the salt. Spread the ganache evenly over the cooled treats. Let cool until firmed up. Cut into 12 or 24 pieces. Chef’s Notes: The treats can be stored in an airtight container at room temperature for up to 2 days. The ganache can be stored in an airtight container at room temperature for up to 1 week. Beat with a wooden spoon, or in a stand mixer with a paddle attachment before using.
Recipe from Pastry Love