Brown butter-maple rice krispie treats layered with salted dark chocolate-maple ganache.
Kids and I planned a surprise whale watching trip over the weekend as a bonus gift for Victor’s birthday. He loves….loves the ocean! He might even trade his couch and TV to live at the sea⛵️.
Had an awesome trip to the Monterey Bay and at one point of time there were 20 humpbacks around our boat. What a great way to finish off his birthday! Of course , we feasted on the freshest seafood around!
Brown butter has been all the rage for a while now and for a good reason! The nutty flavor from the burnt (almost) milk solids, toasted and caramelized notes adds complexity to any recipe! Maple syrup compliments the caramel flavor, taking an ordinary rice krispy treat to a whole new level. I can stop here and call it a day, but why will I do that when I can add a dark silky, mapley chocolate ganache over and sprinkle coarse sea salt?
I had these made yesterday for pictures when the kids came back from school. Let me tell you that they had a hard time resisting until I was done with the photoshoot!
- Regular salt can be used instead of sea salt
- As always I used Ghiradelli chococlate
Brown Butter Maple Rice Krispie Treats
6 cups rice krispies cereal
4 tablespoons unsalted butter
1 – 10 ounce package mini marshmallows
6 tablespoons maple syrup, divided
1/2 sea salt, divided
8 ounce semi sweet chocolate chips
1/2 cup heavy cream
Grease a large bowl, a medium saucepan, a wooden spatula and a 8×8 square baking pan with non-stick cooking spray. Line baking pan with parchment paper and grease again (you can get away without the parchment but it comes in handy to get perfect squares).
Add rice krispies into the large greased bowl and set aside.
Melt butter in the greased saucepan over medium-high heat and continue to cook until it starts to get golden brown (my butter was cold and it took me 3 minutes). Reduce heat to medium and add all the marshmallows. Stir continuously until completely melted (about 45 seconds). Take pan off heat and stir in 4 tablespoons maple syrup and 1/4 teaspoon sea salt. Immediately pour over rice krispies and stir until thoroughly combined. Transfer into the prepared pan, press well and smooth top ( lightly greased clean hand works best).
Add chocolate chips into a small heat proof bowl and set aside.
Heat heavy cream and remaining 2 tablespoons maple syrup in a small saucepan over low heat. As soon it comes to a boil, pour over the chocolate chips and stir until melted and smooth. Pour over rice krispies, spread evenly and sprinkle remaining 1/4 teaspoon sea salt on top.
Let sit at room temperature until fully set.
Cut into squares and serve some little monsters along with milk after a long boring day at school!
Makes 16 squares.