Nicey ricey bars

Nicey ricey bars

By
From
Salted Caramel Dreams
Makes
8–16 bars, depending on size
Photographer
River Thompson

A marshmallow rice crispie bar made with love and care is a remarkably easy, tasty treat to make. In these bars, the marshmallows are pre-toasted and slightly charred before being melted into the browned butter. If that's not enough, a layer of salted caramel drips through, creating a wonderland of sticky snap, crackle and pops.

Ingredients

Quantity Ingredient
200g salted butter, plus extra for greasing
300g white mini marshmallows, + 60 g for topping
150g rice crispies
1 teaspoon sea salt
150g Classic salted caramel sauce

Method

  1. Butter and line a 20 cm square, deep-sided baking tin. Leave 2.5 cm flaps on all sides for easy removal.
  2. Heat the grill to its hottest setting and spread the marshmallows in an even layer on a large, rimmed baking sheet. Toast the marshmallows for about 1 minute or less. Keep a very close eye on them as they can catch extremely quickly. Set to one side to cool. For a charred taste, blowtorch patches of marshmallows until blackened.
  3. In a large saucepan, make a brown butter, (see below). Turn down the heat to low, tear off clumps of the toasted mallows and stir them into the browned butter. Cook until everything is melted and combined, stirring often.
  4. Tip in the rice crispies and sea salt and stir well, coating every grain.
  5. Spoon half of the mixture into the bottom of the prepared baking tray and press down. Drizzle the salted caramel over and top with the rest of the crispie mix.
  6. Sprinkle over the 60g of marshmallows and spread to an even layer. Place under the grill, as before, to melt and brown the mallows, taking the blowtorch to them once again, if desired.
  7. Leave to set before turning out and slicing. The bars will keep in an airtight container for up to 3 days, but are best eaten fresh!

Brown butter

  • Put the butter in a large, light-coloured, heavy-based saucepan. The light colour of the pan allows the browning to be clearly seen and the heavy base allows for even heat dispersion and cooking. Set the pan over a low-medium heat and allow the butter to gently melt, stirring from time to time.

    Once melted, the butter will begin to bubble and splatter dramatically. Swirl the pan or gently stir the butter during this stage to calm it and release the boiling bubbles. Once all the water has evaporated, the butter will begin to foam and the milk solids will begin to brown. Pay close attention and stir often to release the milk solids from the bottom of the pan as they can easily catch and burn. The milk solids will turn from pale gold to deep amber very quickly.

    I like to take the butter off the heat halfway through this transformation and allow the heat of the pan to continue the process. I find this is the easiest way to control the browning to my liking. Alternatively, leave the butter on the heat until ready, then immediately pour the browned butter into a heatproof bowl. Set the bowl over an ice bath and stir to chill the butter. Use immediately
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