Nutella–Brown Butter Crispies
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
51
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides
2
Lightly butter parchment
3
Cook 3/4 cup butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes
4
Add marshmallows and salt
5
Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes
6
Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes
7
Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated
8
Add remaining cereal and fold until mixture is homogenous
9
(It’s a lot of cereal, so you’ll need to exert some effort
10
) If mixture is too stiff, heat over low while continuing to fold in cereal
11
Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper
12
Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this)
13
Cover crispies loosely with plastic and let sit until cool, about 2 hours
14
Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment
15
Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into a 6x4 grid to make 24 squares
16
Place crispies on a wire rack, spacing at least 1" apart
17
To make half the crispies red, if desired, pulse freeze-dried strawberries in a food processor until finely ground; add luster dust and pulse just to combine
18
Using a fine-mesh sieve, dust 12 squares with strawberry powder, then, using a dry, clean sieve, dust remaining 12 squares with powdered sugar
19
Or feel free to dust all 24 squares with powdered sugar instead
20
Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides
21
Lightly butter parchment
22
Cook 3/4 cup butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes
23
Add marshmallows and salt
24
Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes
25
Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes
26
Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated
27
Add remaining cereal and fold until mixture is homogenous
28
(It’s a lot of cereal, so you’ll need to exert some effort
29
) If mixture is too stiff, heat over low while continuing to fold in cereal
30
Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper
31
Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this)
32
Cover crispies loosely with plastic and let sit until cool, about 2 hours
33
Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment
34
Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into a 6x4 grid to make 24 squares
35
Place crispies on a wire rack, spacing at least 1" apart
36
To make half the crispies red, if desired, pulse freeze-dried strawberries in a food processor until finely ground; add luster dust and pulse just to combine
37
Using a fine-mesh sieve, dust 12 squares with strawberry powder, then, using a dry, clean sieve, dust remaining 12 squares with powdered sugar
38
Or feel free to dust all 24 squares with powdered sugar instead
39
Do Ahead Crispies can be made 1 day ahead
40
Leave in pan
41
Store tightly wrapped at room temperature
42
Cut into squares and coat just before serving
43
Crispies can be made 1 day ahead
44
Leave in pan
45
Store tightly wrapped at room temperature
46
Cut into squares and coat just before serving