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Posts Tagged ‘snack’

I pretty much love browned butter anything.  The nutty smell and caramel color – sometimes I feel like I could just drink it down by itself…but don’t worry, I don’t.  I am, however, drawn to any unique recipes incorporating browned butter.  This simple recipe for rice crispy treats is courtesy of the Smitten Kitchen, who never disappoints.  They’re like an adult version of rice crispy treats – but kids will love them too!

Salted Brown Butter Crispy Treats, makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I used a silicon spatula.

Let cool, cut into squares.  Enjoy!

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The husband and I are on a healthy kick like everyone else in January, so my options for baking feel kind of limited at the moment.  With that being said, I still need to satisfy my sweet tooth.  I found this recipe for granola bars on www.allrecipes.com, and I modified it a bit with the ingredients I had on hand.  I also wanted to make this recipe a bit healthier, so I cut down on the sugar and used canola oil instead of vegetable oil.  You can use this recipe and make a number of modifications to suit your taste buds or what you have in your pantry.

Cranberry Almond Granola Bars, yields 20 bars

Ingredients

  • 2 cups rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup wheat germ
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup cranberries
  • 1/2 cup sliced almonds
  • 3/4 teaspoon salt
  • 1/2 cup honey
  • 1 egg, beaten
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, cranberries, almonds and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

You can wrap these up individually in plastic wrap, or keep in a plastic bag so they will stay chewy.  They make a great snack or even breakfast.  Enjoy!

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