Brown Butter Biscoff Rice Krispie Treats (and how to make vegan brown butter)
Sweet, crunchy, chewy pieces of rice krispie cake, plus how I make dairy-free brown butter using just two ingredients.
THE BROWN BUTTER
The brown butter is so simple to make that it's more of an idea than a recipe. In traditional diary brown butter, the nutty flavour comes from the milk proteins browning up and getting toastie. This doesn't happen when you heat non-dairy butters. Instead, I infuse the melted butter with that nuttiness using nuts! Makes sense, right? All you need to remember to make this butter is that you need 1/3 cup nuts (I use almonds and cashews) to 1 cup of butter. Melt them together in a pan and keep cooking over medium low heat until the nuts are browned. Don't burn them! Strain out the nuts quickly to stop them over cooking and there you have it - vegan brown butter!
The nuts you're left with after the cooking process will be delicious and buttery. Don't throw them out! Toss them with a little a little salt and keep them for snacking, topping your morning outs or garnishing any dish, sweet or savoury, that needs a little texture.
You may have noticed a lot of baking recipes here recently. I guess it's the cooler weather coming in. There's nothing better than a home baked treat, huddled under blankets or by the fire. These are no exception and it sure helps that they come together in less than half an hour! Perfect for any sweet toothed craving that feels urgent.
The simplicity of this recipe is belied by the end result. These little bites (or big bars, if you're so inclined...) are full of flavours and textures. Think of them as the more elegant, grown-up version of those foil packet treats that they convinced us were a perfectly healthy breakfast. Simply melt some marshmallows with your cookie butter (Biscoff), brown butter and syrup, stir in your puffed rice, smoosh into a mould or container, sprinkle over some lovely flakey salt, and wait as long as you can (but not too long, don't worry) before tucking in.
Recipe Name Here Extra info / dietary stuff.
servings 6-12 depending on size
140g/5oz marshmallows (I used vegan ones)
5 tablespoons brown butter
5 tablespoons Biscoff spread or other cookie butter
3 tablespoons maple syrup or other liquid sweetener
3 cups (about 75g) puffed rice cereal
1-2 tablespoons flaky sea salt (if using a finer salt, use much much less)
In a pan or microwave at a medium low temperature, melt together the marshmallows, brown butter and Biscoff.
Once completely melted, add in everything but the salt and stir thoroughly until completely combined and all the rice is coated.
Press the mixture into your chosen mould - I used a loaf pan - and top with the salt.
Leave to set for a minimum of 30 minutes, then cut into pieces.