S’mores Crispy Treats

Sometimes, you just have to let the picture tell the story.  Two childhood favorites rolled into one.

A few simple ingredients…

…and a little elbow grease…

…Comfort food perfection.  Behold.

Inspired by the Salted Brown Butter Crispy Treats at Smitten Kitchen.

S'mores Crispy Treats

 

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Ingredients

• 1 10-ounce bag marshmallows
• 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
• Heaping ¼ teaspoon coarse sea salt
• ¼ cup Biscoff Spread/Cookie Butter
• 6 cups crisp rice cereal (about half a 12-ounce box)
• ½ cup semi-sweet chocolate chips

Instructions

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. Spread marshmallows onto an unlined baking tray and, using a kitchen torch, toast slightly. Alternatively, place the tray under the broiler, but check every 10-15 seconds as the marshmallows will brown quickly.
3. In a large pot, melt butter over medium heat until it foams, then starts to turn brown and smell nutty, about 5 minutes. As soon as the butter takes on a nutty color, turn the heat off and stir in the cookie butter and sea salt. Once combined, stir in the toasted marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the cereal. Once the cereal is evenly coated in the marshmallow/cookie butter mixture, stir in the chocolate chips. Quickly spread into prepared pan.
5. Let cool and cut into squares.

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