BROWN BUTTER, MISO RICE CRISPY

I made this recipe in the summer it was pink and thick and luscious.

It felt like you could take a wedge to nibble on while at the beach or on a hike. However now it is winter and I have been craving some buttery/saltiness to retreat too with a punchy espresso. A slice you can drop off to a friend who hasn’t been able to complete a euro summer and brighten their spirits.

May I present to you my browned butter, miso, dark choc and sesame rice crispy treats.

We use the same base recipe that we used in the summer however this time we spend the time slowly browning the butter before we mix in the miso and white marshmallows.

This recipe is perfect and for someone who doesn’t really have a sweet tooth I could not resist coming back for wedges. ENJOY!!

Ingredients

125g Salted grass fed butter

1 tablespoon of white miso

250g marshmallows (I got the big white only ones, or you could pick out the white from the pack and reserve the pick for another batch)

250g Rice Bubbles

100grams of dark chocolate bits

2 tablespoons of sesame seeds

Method
Grease and line a square slice tin

Melt butter in a large saucepan on a low heat for about 10 minutes (swirling it around in the pan off the heat every so often so it doesn’t burn) or until it is golden

Add in the miso and mix in until it is combined

Add in all of marshmallows and mix until completely combined with butter and miso

Take off the heat and add in the rice bubbles mixing until all the rice bubbles are coated

Working quickly press in the dark chocolate bits into the surface of the rice bubbles pointy end down into the rice bubbles

Sprinkle with the sesame seeds evenly

Press in to a square slice tin and refrigerate for an 1 hour

Cut into large squares and store in the fridge for 5 days or until all eaten