brown butter and sea salt rice krispy bars.
Let me tell you how this madness started…
Yup, that one.
I found it sitting in the back of the shelf at the bottom of my pantry last week, leftover from last fall.
Whoops. Marshmallows have a long shelf life, right?
I think this is a new level of frugality, using marshmallows that are 6 months old. Just keeping it real.
A fresh take on an old-school classic. Perfect for bake sales, soccer practices, and lunch bags everywhere!
Brown Butter and Sea Salt Rice Krispy Bars
(Adapted from Smitten Kitchen)
(Makes 20-24 bars)
1 stick unsalted butter
1 bag (10 ounces) marshmallows
5 cups rice krispy cereal
1/2 teaspoon course sea salt, plus more for finishing if you like
Grease a 9×13 inch pan.
In a large pot melt the butter over medium-low heat until it starts to brown (it will first melt, them foam, then become clear and brown). Stir often, scraping any bits off the bottom of the pan as you go.
Turn heat to low and stir in marshmallows until combined.
Remove from heat and stir in salt and cereal. Spread into prepared pan, cool, then cut. I added a little extra sea salt on top for finishing.
TOTAL: $4.70 or $.20 per bar (if you make 24 bars).
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
94 calories per bar (based on 24 bars)
4 grams of fat
.5 grams protein (well that’s something…)
Mosey on over to Facebook and let me know what you think!