My Christmas baking has meant that I have quite a few leftover ingredients that I need to use up - not turkey and ham, but sweet ingredients. From my Rocky Road, I had a huge bag of marshmallows which I had been guilty of eating from every time I walked past it, and from the White Christmas, I have an enormous box of Rice Krispies.
This combination of leftovers was begging to be made into Deb of Smitten Kitten's Salted Brown Butter Rice Krispie Treats - you can find the recipe and Deb's commentary here.
My rice krispie treats are pink because my marshmallows were pink and white - perfect for a girl's birthday party!
The mixture is very thick and reasonably hard to pat down, so I recommend taking Deb's tip of using a piece of oiled baking paper to push the mixture into the pan.
The resulting treats are delish - very light and sweet and crunchy. Kids would love these for their lunch boxes (if you don't mind the fact that they aren't really healthy).
I still have heaps of Rice Krispies left, despite using 6 cups of them to make these treats! I am searching for recipes that use both the rice krispies and milk powder, and am open to suggestion.
Have a great week!
haha i love making these too! fun to make, awesome to eat. heh.
ReplyDeleteThese look great Cakelaw! :D I love how simple they are and how good they taste making them from scratch yourself! :D
ReplyDeleteThis look absolutely crispy and delicious , dear Cakelaw, huggs! gloria
ReplyDeleteThese sound good - a fancier version of a treat that I've had many times. I've never made brown butter anything, but every time I see a recipe with it, it looks great.
ReplyDeleteRice Krispie treats are the only recipe that comes to mind when I think of recipes. There are a lot of versions out there though, so you could always try a different variation (like covered in chocolate!).
This is one of my all-time favourite recipes, and it has both milk powder and rice bubbles. I've adapted it from an old Women's Weekly recipe, and they are FABULOUS!
ReplyDeleteKatya.
DIVINE PEANUT BUTTER THINGIES
100 grams melted butter
1 cup smooth peanut butter
1 cup milk powder
3 cups rice bubbles
250 grams cooking chocolate
1. Combine the butter, peanut butter and milk powder in a large bowl, mix until well combined.
2. Stir through the rice bubbles, and refrigerate the mixture for about half an hour or until beginning to firm.
3. Roll spoonfuls of the mixture into balls then flatten slightly, and place on a tray.
4. Melt the chocolate, and dip half of each biscuit into the chocolate (so it looks like a neenish tart), then place back on tray to set. Enjoy!
I have used rice bubbles in Pooh Bear Honey Slice and Mars Bar Slice
ReplyDeleteboth are delish. i also saw a rice krispie slice made with soft toffees instead of marshmallows and there is also chocolate crackles to state the bleeding obvious
I have trouble using up rice bubbles so will look forward to hearing what you do
Thanks Muffins
ReplyDeleteHi Lorraine, agreed - though I still have a weakness for the store bought ones (blushes).
Thanks Gloria
Hi Jill, absolutely - everything tastes better dipped in chocolate :)
Thanks for your suggestions Katya and Johanna - will have to try them out, as I hate wasting ingredients.
Great idea to use your leftovers. Easy to make and delicious.
ReplyDeleteOne of the things that I really love to do is to gather all the leftovers from the Holidays and make a new and delicious dish out of it!
ReplyDeleteI love how all our january baking is governed by what's left over from Christmas - hence my lime cake next week and an advocaat cake in the offing!
ReplyDeleteThanks Ivy.
ReplyDeleteAgreed, cedar chests.
Hi Happy Cook, it's easy to do and a project that she can easily do herself - even if she hates cooking.
Hi Crusader - too true!
I've never made anything with brown butter in it...and this sounds delicious! That's a great way to use up the leftover bits from Christmas!
ReplyDeleteThey're extra fun when studded with mini m&ms! :) I like the pink touch!
ReplyDelete