Very disappointed — wish I’d read the comments before I made this! Like others, here, mine was dry, crumbly, not chewy. Way too much Rice Krispies. And I agree with the recipe someone provided a link to below that cooking the marshmallows a lot longer than the original recipe probably doesn’t help, either. I’m going to try again, sometimes, with half the Rice Krispies, and I’m not going to cook the marshmallows very long.
Very good, deep flavor. However, I am an ooey-gooey person myself and would use less rice cereal than called for, closer to the proportions of the original recipe. And he sure to use very fresh marshmallows, not those semi stale ones at the back of the cupboard.
These are wonderful. The times are more important than I thought. About 5 minutes to brown the butter, not longer. Also 5 minutes for the mixture to brown, otherwise it takes on a funny consistency. Don’t pack them down too much or they get compact. This will sound silly but we have made these when they are marvellous and other times when not as good.
Ingredients :
1/2 cup butter
1 (16 ounce) package miniature marshmallows
2 tablespoons bourbon
1 teaspoon sea salt
8 cups crispy rice cerea
l (such as Rice Krispies®)
1 pinch flaked sea salt (such as Maldon®)
Directions :
Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9×13-inch baking dish.
Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.
Note:
You can use vanilla instead of bourbon.
source :allrecipes.com
