Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Friday, April 15, 2016

Recipe: Brown Butter Salted Rice Krispie Treats, Nut-Free, Gluten-Free

Recipe Brown Butter Salted Rice Krispie Treats, Nut-Free, Gluten-Free
Adapted from smitten kitchen

4 Tablespoon unsalted organic butter, plus extra for the pan
1 10-ounce bag marshmallows
1/4 teaspoon coarse Kosher salt
5 ounces rice krispies cereal about half a 10-ounce box (I use Erewhon)
Chocolate for drizzling (I use Enjoy Life Mega Chunks)

Butter a 8" pie pan (any handy cake or pie pan will do). In a large, heavy-bottomed pot, melt butter over medium-low heat until brown and nutty. Please, don’t take your eyes off the pot as the time between when the butter begins to brown and the point where it burns is wildly fast.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter will be enough to melt them. Stir until the marshmallows are they are mostly smooth; I like leaving some lumps of marshmallows for a little surprise.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I use buttered hands to press treats into pan, works like a dream.

*Extra credit: melt a few ounces of chocolate and then drizzle over treats and let cool. Try not to eat entire pan, definitely share some.*

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