Brown Butter Sea Salt Rice Krispies

Yes, these look like regular Rice Krispie Treats.  And they're not so far from the original.  But they're juuust far enough to be really amazing.  They're a delicious distance.  And let's be real, brown butter is the answer.  No wait, it's the Answer.  It's always the Answer.  Plus sea salt, duh.

In order to make this recipe, you need to brown some butter and put your marshmallows in a tiny black bowl and let some marshmallows artfully tumble beside the bowl.  Then take pictures and make those pictures a collage.  Don't skip this step.  It's crucial.    

It's actually a little frightening how many of these Rice Krispies I can eat.  As in, a whole pan.  And I'm not even saying that for comedic effect.  I could quite literally eat a pan of Rice Krispies if I could live with the guilt.  I know, it's a sexy quality for a woman to have.  Are you attracted to me now?  Well I have a boyfriend and you're making me uncomfortable.

He's a lucky guy, obviously.  Too bad I can't share my Rice Krispies with him.  

Here's the recipe!

Brown Butter Sea Salt Rice Krispies

Ingredients
1 stick unsalted butter
1 10.5 oz bag mini marshmallows
1/4 teaspoon sea salt, plus more for sprinkling
6 cups Rice Krispies cereal

Instructions:
1.  Spray or butter an 8x8 inch pan and set aside.
2.  In a lare pot, melt butter over medium-low heat.  It will melt, then foam, then turn clear-ish golden, and then begin to brown.  I begin swirling the pot when the foaming ends and keep a close eye on the bits that form at the bottom of the pan.  The butter should begin to take on a nutty aroma and the bits settling at the bottom will turn brown.  When you notice this, immediately take the butter off the heat. 
3.  Stir in the marshmallows.  There should be enough heat from the butter to melt the marshmallows but you can briefly put it back on the heat if necessary.  I melt the marshmallows so that they retain just a bit of their shape and volume but still mostly melted.  
4.  Remove from the stove and stir in the cereal and salt.  Working quickly, mix gently so cereal is evenly coated and transfer to prepared pan.  I dab my fingertips with cold water and use my hands to create an even layer and coax the mix into the corners.  (Optional: sprinkle just a bit more sea salt on the top of the bars to finish) 
5.  Let cool and cut into squares.  Eat them all yourself.  

Recipe barely adapted from Smitten Kitchen    

Blueberry Raspberry Bars

We can all pretend that these are okay to eat for breakfast.  They count as fruit.  If we all agree that it's ok then the calories don't count.  Power of the masses.  The antioxidants from the blueberries cancel out the fat in the butter.  It's science.  Who are we to question science?  

See?  Look at those berries.  They're a vision of health.  Health ccoovvered in sugar.  That's mostly how I like my health anyway.      

Actually, I like it covered in sugar and then surrounded by flour and butter.  Listen guys, I'm no nutritionist but I'm pretty sure it's ok to eat fruit like this.  The key is moderation.  Don't eat the whole pan in one night.  Just eat half the pan at night and the other half in the morning.  It's good for the digestion.  

Ok, I'm lying a bit.  It's not good for the digestion unless you have it with a giant iced coffee.  Now we're talkin'.  Iced coffee, sweet buttery goodness and a magazine.  On a Saturday morning.  In summer.  Wearing pajamas.  That's the best way to enjoy these bars.  

I mean, if the picture above doesn't make your mouth water then you need to see a doctor.  And while you're there ask about my antioxidant/butter theory.  I may be off on the science.....

Here's the recipe!  

Ingredients:
1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1 egg
1/4 tsp salt
zest from one lemon
Filling
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch

Instructions:
1.  Preheat oven to 375 degrees F and grease a 9x13 inch pan.  Set aside. 
2.  For the crust, in a medium bow, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder.  Mix in salt and lemon zest.  Using a pastry cutter or fork, blend in egg and butter.  This dough will be loose and crumbly.  Press half of the dough into the pan to form the crust.  
3.  In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch.  Fold in strawberries and blackberries.  Spread the berries over the crust evenly.  Crumble remaining dough over the top of the berries.
4.  Bake for 45 minutes until top is lightly brown.  Cool completely before cutting into bars.  Makes up to 24 bars.  
5.  Eat with iced coffee on a summer Saturday morning with a magazine in your pajamas.

Recipe adapted from Baker Chick