Yes, it is time for another Secret Recipe Club reveal. I can't believe how little I have been cooking or trying new recipes. I am happy to report that school was released a few weeks ago, so my days of not cooking much are gone, at least for the summer. I will be preparing many more new recipes for my family and everyone that reads my blog starting with the June Secret Recipe Club.
For those that aren't familiar with it, the Secret Recipe Club, is a once a month opportunity to secretly try a new recipe from another blogger's site and write about it. Everyone does a reveal on the same day at the same time. During my last term of school it was the only time I tried new recipes because it was all I had time for.
This month I am assigned to Shockingly Delicious. Oh. My. Goodness. This drool worthy blog is written by Dorothy Reinhold who is newspaper editor, writer, mom, food lover, and volunteer. Just reading her blog made me hungry, and I was challenged to choose only one recipe to highlight. She highlights recipes that are familiar yet unique, like Avocado ice cream, and Mediterranean Deviled Eggs. After drooling over this delicious dressing for a summer salad, her 22 pie recipes, and her many meatless dishes, I finally settled on Salted Brown Butter Crispy Treats.
These little dessert bars are reminiscent of my
Salted Brown Butter Crispy Treats
Recipe Source: Shockingly Delicious adapted from Smitten Kitchen
4 ounces (1 stick) unsalted butter
Heaping 1/4 teaspoon coarse sea salt
1 (10-ounce) bag marshmallows
6 cups Rice Krispies cereal
Garnish: chocolate chips equal to the number of pieces you are cutting (A Cook's Quest used a chocolate bar instead)
Lightly grease an 8-inch square pan with butter or a non cook spray. Set aside.
In a heavy pan melt the butter over medium heat allowing it begin to brown. As the butter begins to change color, add the salt and stir frequently, making sure to scrape small brown parts from the bottom of your pan. Don’t leave your stove now, this step requires attention or you will end up with burned butter which is not good at all.
As soon as the butter is the nutty brown color, turn the heat off and stir in the marshmallows. Stir until the marshmallow is completely melted and glossy.
Stir the Rice Krispies cereal into the melted marshmallow and butter mixture. Using your greased hand, or any other handy kitchen gadget, press the delicious mixture into the prepared pan. Press the chocolate chips point down into the warm mixture using as many as you need to have one chip per serving.
Cool completely and cut between chips into squares.
Another variation recommended by Dorothy is to omit the chocolate chips and add 2 teaspoons of chopped fresh rosemary. Yum!