I realized last week that I’d only roasted marshmallows once this summer. Once!
So…I put an entire bag of marshmallows under the broiler. I think it was a gut reaction. I dunno. But my hair didn’t smell like campfire afterward and an enormous amount of marshmallows were golden brown, which I was really okay with.
While my eyes were glued to the oven, (seriously. this is necessary.) my husband planned a camping trip.
Really, if I’m going to sleep in a small-ish tent, in the woods, with an air mattress, another person and a moderately large dog, there ought to at least be s’mores, rice krispies and a french press involved. These are just the requirements.
Four things make these rice krispies fancy, without ruining their simplicity.
One. Brown butter. Naturally.
Two. Toasted marshmallows. This really has to happen indoors…unless you have a lot of people and sticks for roasting on a fire. It’s also super simple under the broiler if you refuse to be distracted. Marshmallow toasting happens FAST, friends.
Three. Small toffee pieces. 1/2 cup is plenty. This makes a perfect background flavor.
Four. The last step is to sprinkle a little sea salt. It accents the toffee and the brown butter and let’s just be real here, all.the.things.
I’ve made these over and over this summer because they’re my go-to last minute hurry up and make dessert food (real talk), but also because people keep obsessing over them, and who am I to mess with a good thing. (Like sleeping in beds. Indoors.)
Toasted Marshmallow and Toffee Rice Krispies
3 tablespoons (salted) butter, browned
40 marshmallows, toasted under the broiler
6 cups Rice Krispies cereal
1/2 cup Heath toffee pieces
sprinkling sea salt
In a large skillet (ideally with high sides), brown butter. When butter has browned, leave in skillet, but set aside. Spread marshmallows on a baking sheet lined with parchment paper and place under the broiler. Leave the oven cracked open and keep your eyes on it! When the marshmallows just begin to smoke, and are a golden brown, remove from oven. Flip the marshmallows over, exposing an un-toasted side. Repeat until most sides are toasted. (I did this 3-4 times.) Place marshmallows in skillet with brown butter and stir over medium-low heat to finish melting marshmallows. Transfer melted marshmallows and butter to a large mixing bowl; add cereal and toffee and stir with a wooden spoon to combine. (Do your best to evenly distribute the toffee.) Press into a 9×13″ pan coated with cooking spray and sprinkle with sea salt. Let sit to harden before cutting and serving.