TOASTED COCONUT AND BROWN BUTTER RICE KRISPIE TREATS
Makes 16 squares
6 cups rice krispie cereal
1 ½ – 2 cups sweetened flaked coconut
6 tablespoons unsalted butter
½ teaspoon vanilla
1 (10-ounce bag) mini marshmallows – about 4 cups
Flaky sea salt for sprinkling
Heat a dutch oven or large (deep) nonstick skillet over medium heat. Add the cereal and stir for 5 minutes or so until the the cereal becomes golden and smells nutty. Transfer to a bowl or sheet pan. Set aside.
Reduce the heat to medium heat, and stir in the coconut. Allow the coconut to sit undisturbed for 30 seconds or more before stirring around, allowing the coconut to toast a little on the bottom. Stir and toast until the coconut is sweet, aromatic, sizzling, and a lightly brown on about half of the batch. You will Remove to a bowl or sheet pan.
In the same pot over medium low heat, melt the butter, stirring occasionally. Once the butter foams, watch closely for it to start browning. The bits (milk solids) at the bottom of the pan will begin to brown, then the butter will become a pretty golden color. It will burn quickly so watch the bits at the bottom so they don’t get too dark. Stir in the vanilla and half of the marshmallows; stir until melted. Turn heat off and stir in the second half of the marshmallows until smooth. Gently fold in the roasted rice krispie cereal, coating well. Stir in 1 cup of the coconut, reserving ⅓ cup for sprinkling on top. Line an 8×8 pan with parchment or spray with baking spray. Gently pat the mixture into the pan, and sprinkle top with toasted coconut, gently pressing down.Then hit the top with just a little flaky sea salt. Allow to cool at room temperature before cutting into squares.
NOTE: If you’re feeling especially adventurous and savory, top with crisped, crumbled bacon bits.
SIMPLE SALTED BUCKEYE BARS
Makes a 9×13 pan
¾ cup unsalted butter, melted
1 teaspoon vanilla
1 ½ cups creamy peanut butter
3 ½ cups powdered sugar
¼ cup brown sugar
1 ½ cups semi sweet chocolate chips
3 tablespoons coconut oil
Flaky sea salt for sprinkling
In the bowl of a stand mixer (or use a hand mixer and a big bowl), cream together the butter, vanilla, peanut butter, powdered sugar, and brown sugar. The mixture will be partly crumbly and partly a ball. Please get a nibble at this point. It’s so good! Line a 9×13 pan with parchment paper so you can lift out the entire pan of bars once they’ve chilled. Gently press the mixture into the pan. Then in a microwave safe bowl, microwave the chocolate chips and coconut oil for 1 minute on high heat, stir, and return to microwave for 20 seconds at a time until it’s melted and smooth. Pour over the buckeye bars, using an offset spatula to spread it around covering the whole pan. Allow to cool at room temperature for 5 minutes, then sprinkle the top with flaky sea salt, and chill in the refrigerator until the chocolate is set about an hour.
Remove from the fridge, left the whole pan out of the dish and put on a cutting board. To cut, let stand at room temperature for 5 minutes. Then use the tip of a very sharp knife to carefully score lines in the chocolate where you plan to cut them. Then cut into pieces along the scored lines. If you cut them completely cold or without scoring them, the chocolate will crack and won’t cut cleanly. Serve.
NOTE: If they get too soft while sitting out, just stick them back in the fridge for 5 minutes. They’re good any way you eat them!