This treat is quick and so easy to make!
Last weekend was busy and this work week was also busy. Last weekend I traveled to Charleston, SC to celebrate my undergrad alma mater’s alumni weekend. Charleston is such a beautiful city and the College of Charleston is nestled in the heart of the downtown peninsula. On Friday I spent most of my time in my old geology department touring the new facilities. I was even part of an alumni panel to discuss with students career and grad school opportunities. Later we hung out in a newly revamped part of town, Upper King, and checked out some of the new bars. Saturday was filled with a tour of the college’s Dixie Plantation followed by the college’s big party, A Charleston Affair. I love visiting Charleston and I’m always a little sad when I have to leave. It was so nice to see old friends and professors and to stroll under the beautiful live oaks places all over the campus.
Needless to say having a busy weekend followed by a busy work week I haven’t had much time to bake up something complex. Initially I thought I would be cheating you readers out of great post, but then I realized we all have busy weeks so it’s nice to have quick and easy recipes stashed away.
These treats are simple, easy, straightforward, versatile, delicious, and amazing. How many other adjectives can I think of? The two variations I made are a salted brown butter (made exactly from Smitten Kitchen) and a brown butter matcha. The salted brown butter ones are so delicious, she is spot on with her recipe. The matcha ones are basically the same recipe, but remove salt and add matcha powder. Matcha powder in desserts has been quite popular lately and I’m not always a fan of it. It can sometimes add a bitterness to things which I think comes from a low quality matcha powder. Done correctly matcha adds a wonderful variation to treats. The recipe below is for the matcha rendition. Enjoy!
Matcha and Brown Butter Rice Krispies
- 8 Tbsp. (4 oz) unsalted butter, room temperature
- 10 oz. marshmallows
- 6 cups crispy rice cereal
- 1 Tbsp. culinary grade matcha powder, sifted
- Butter an 8 inch square baking dish
- In a dutch oven or large pot, melt butter on medium-low heat until browned. The butter melts, foams, and then turns golden brown. As the butter browns it will give off a nutty aroma. Stir the butter frequently, brown bits will form in the pot as you stir. Be careful not to let the butter burn.
- As soon as the butter brown and smells nutty remove from heat and stir in the marshmallows. Stir until marshmallows are melts. Return the pot to low heat if needed to finish melting. – Off the heat add the matcha powder to the marshmallow and stir a few times, it does not need to be fully incorporated. Stir in the cereal until mixed.
- Quickly spread the mixture in the greased dish. Use a silicon spatula or waxed paper to press mixture down and into corners
- Let cool and cut into squares. Butter your knife or use cooking spray to prevent sticking.
- Add more matcha powder for a more intense flavor
- Add any other additions you like such as chocolate chips, flavored extracts, dip one side in melted chocolate, etc.. That’s the great thing about rice krispie treats there’s so many variations you can create!