Рецепт Brown Butter Pumpkin Spice Milano Rice Krispie Treats
As I get older, I am less and less reluctant to embrace the changing of the seasons. I am not talking about the physical changes like weather and what time the sun sets and rises; I mean the food and décor that define a season. This is particularly true of fall. I used to complain about how early the stores would break out their Halloween décor and their pumpkin foods. But now, it’s like the sooner the better. Bring it on!
And since August is coming to a close, it is definitely time for me to start sharing fall recipes with you. Such has been apparent in the last two editions of Smart Cookie Shopping where we’ve started to see the pumpkin and squash flavored products popping up.
I decided to take the new Pumpkin Spice Milanos I tried and use them in these Brown Butter Pumpkin Spice Milano Rice Krispie Treats. It’s the first fall recipe of the season here on Smart Cookie, and it’s a good one!
We’ve essentially dressed up a classic dessert while still keeping it quick and painless. Brown butter sounds extravagant, but all you really need to do is cook the butter a tad longer than you normally would for RK treats. My secret ingredient is extra marshmallows, which make my treats super gooey and chewy.
Pumpkin pie spices ensure every bite tastes like fall, while the crumbled Milanos add an extra smidgen of richness and crunch. The brown butter laces itself throughout, creating nutty warmth. It takes RK treats from modest to indulgent.
Aren’t you glad the first fall recipe of the season is an easy one? Happy Fall!
A Few Tips Before You Get Cooking:
Fall sprinkles would be festive as a topping.
Don’t be intimidated by browning the butter. As long as you keep an eye on it and stir occasionally, it won’t burn.
Make extra brown butter and reserve some for serving over pasta at dinner. That’s killing two birds with one stone!
I have tried using the same amount of mini and regular marshmallows. Mini works better, I swear.
Brown Butter Pumpkin Spice Milano Rice Krispie Treats
By The Smart Cookie Cook
Ingredients:
- 5 tbsp. butter
- 1 10.5-oz. bag + 3/4 cup mini marshmallows
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- red + yellow food dye (optional)
- 6 cups Rice Krispies cereal
- 6-8 crumbled Pumpkin Spice Milano Cookies
Directions:
Generously spray a 9×13 pan with nonstick spray.
In a large pot over medium-low heat, melt butter. Let it come to a simmer and stir continuously until brown specks form at the bottom of the pan. The butter will take on a golden hue and smell nutty. Once browned, immediately take off the heat.
Stir in marshmallows. Put back on heat and continue to stir until completely melted. Turn heat off and stir in spices, vanilla, and food dye until evenly combined. Add more food dye to achieve desired color.
Immediately fold in Rice Krispies and stir until evenly coated. Transfer to prepared pan and sprinkle with crumbled Milanos. Flatten out into an even layer. Let set completely, about an hour, then cut into squares.
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