Brown Butter Biscoff Rice Krispie Treats
These brown butter biscoff rice krispie treats are a twist on a classic! We're making these with toasted marshmallows & cereal, for max flavour.
Servings: 12 Portions
Equipment
- 8" Square Baking Tin
- Large Saucepan
- Baking Trays
- Blowtorch
Ingredients
- 200 g Rice Krispies
- 400 g Marshmallows See Notes
- 140 g Unsalted Butter
- 150 g Biscoff Spread
- Sea Salt
Instructions
- Preheat an oven to 175°c/155°c fan (350°f/311°f).
- Grease & line an 8" square baking tin with baking parchment. Lightly grease the parchment as well (with oil or butter). Set this aside for now.
- Place the rice krispies onto a large baking tray & bake in the preheated oven for 4-5 minutes, until they are a deep, golden brown. Once toasted, set the rice krispies to one side.Make sure not to overcrowd the baking tray with rice krispies, you may have to use two trays to cook the cereal, in batches.
- Line another baking tray with foil then place the marshmallows on top in a single layer, making sure that none of them are stuck together. Toast each marshmallow with a blowtorch, until well browned. If you haven't got a blowtorch, you can toast the marshmallows under a grill/broiler.
- Next, chop the butter into evenly sized pieces then place into a large saucepan. Set over a medium heat & cook, stirring regularly until the butter is brown & smells nutty. This will take 3-4 minutes.
- Take the pan of butter off the heat & immediately add in the biscoff spread & toasted marshmallows. Stir with a rubber spatula, until the marshmallows are just melted (the residual heat from the butter will melt the marshmallows).
- Stir the rice krispies into the marshmallow mix, making sure that every piece if cereal is coated then tip into the prepared baking tin. Using a palette knife (or the back of a spatula), lightly press the mixture into the tin.Make sure not to press the mixture down too firmly, as this will cause it to set too hard.
- Sprinkle a pinch of sea salt over the top of the rice krispies then leave to cool to room temperature (at least an hour) before cutting into portions.
Notes
1. To Cook In An Aga - Toast the rice krispies in the baking oven, on the bottom set of runners. If you need to toast them in batches, cook them one tray at a time. To brown the butter, use the boiling plate.
2. Rice Krispies - Kellog's rice krispies are best for this recipe. Make sure not to use stale cereal as the treats won't be as crisp.
3. Marshmallows - Make sure not to use mini marshmallows as this will make toasting them difficult. Regular sized marshmallows are best but jumbo would work as well.
4. Storage - Once portioned, rice krispie treats should be kept in an airtight container & are best eaten within 3 days.