Rosemary & Thyme Brown Butter Rice Krispies Treats
Ingredients
8 oz (2 sticks) salted butter
4 sprigs thyme, plus more leaves to garnish
2 sprigs rosemary
2 (10-oz) bags marshmallows, plus 2 cups mini marshmallows
4 cups Rice Krispies cereal
4 cups corn flakes cereal
1 cup pecan pieces
Flaky salt, to garnish
Directions
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the herbs and keep cooking, stirring constantly, until it foams and the milk solids caramelize (brown butter).
Remove the herbs, add the marshmallows, and stir constantly until melted.
Turn off the heat and stir in the cereals and pecans, then stir in the mini marshmallows.
Transfer to a parchment-lined 9×9 baking dish and press into an even layer (use a piece of parchment to press, it's hot).
Garnish with more thyme leaves and flaky salt; let cool.
Cut into squares and serve.
Holiday brown-butter twist by @saturdaytable, with corn flakes and pecans for texture. Cook ~20 min plus cooling; serves 9–16.
