In the kitchen: salted brown butter rice crispy treats.

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A few weeks ago, for whatever reason, we were eating like second graders. Mind you, we were fancy little ones, for what eight-year-old wouldn't make their own roasted tomato soup or pizza with homemade dough and sauce, but still, it was comforting. I don't know what it was that made us crave the foods that reminded us of being little. I'm not saying we'd enjoy eating that way all the time or even that eight-year-olds should only eat "child-friendly food" (there's a whole separate post in here somewhere about children eating what their parents eat...but I'll save that for another day). Yet in the middle of readings, work, and all the other no-fun-adult things we were up to, it perfectly hit the spot. 

Keeping in the spirit of the kids' menu, I figured these would be just right to make: salted brown butter rice crispy treats. Not the most sophisticated of desserts, but they fit right in with our journey back to childhood foods and I loved them. Keep in mind this is coming from someone who's not a big fan of marshmallows (I'll give in to a few if there's chocolate and a bonfire), but the salt and the brown butter take these bars to a whole new level. They're super easy to make, as easy as the regular ones, and in my opinion, taste oh, so much better. That might have something to do with the full stick of butter that's browned until it's deeply golden and fills the kitchen with a rich nutty smell, but what do I know? Try these for yourself and find out...don't be surprised if you're just as excited to dig in to them now, as an adult, as you were when you were eight. 

Salted Brown Butter Rice Crispy Treats, via Smitten Kitchen. 
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1 stick unsalted butter, plus more for the pan

1 10-oz. bag marshmallows

Heaping 1/4 tsp. sea salt

6 cups Rice Krispies cereal

Butter an 8-inch square cake pan, set aside. 

In a large pot, melt the butter over medium-low heat until in browns (several minutes, but watch this carefully, because you don't want it to burn). Stir frequently to scrape up the brown bits off the bottom of the pan. 

As soon as the butter takes on a dark, nutty color, take it off the heat and stir in the marshmallows until they're melted and smooth. 

Stir in the salt and cereal, then quickly spread into the prepared pan. 

Let cool before cutting into bars...the tempting brown butter smell and snap-crackle-pop of the cereal prove this is harder to do than one might originally think.