Contributed by JC of Recipes From The Birdcage
If there was one flavor that makes me weak in the knees, it is browned butter and toffee.
Wait. That’s two flavors. Anyways, I’m a sucker for Heath bars and my favorite texture is anything toothsome and chewy. Al dente pasta, macaroni and cheese, and……Marshmallow Treats. Yum!
I was at Target in the checkout lane, waiting patiently to be rung up. Like a bald eagle spotting a salmon jumping in mid-air, upstream in a river, I spotted a clearance sign. (It’s a hunting skill I’ve honed over many, many shopping trips.) That clearance sign was attached to a Heath bar. So, of course, I grabbed five. There are four members in my family, but they don’t need to know about the extra one, right?
On my way home, I decided to make Marshmallow Squares…with crushed Heath bar….AAAAND browned butter. While not completely reinventing the wheel, the addition of a little vanilla, a hefty dose of crushed Heath bars, and browned butter takes the childhood standard Marshmallow Square and gussies it up a bit.
In a large pot, you’ll brown four tablespoons of unsalted butter. Don’t go far, such a small amount browns very quickly. As soon as little brown flecks appear and butter smells “nutty”, you’ll need to act FAST. Mix in your ‘Mallows and 1 tsp. pure vanilla extract. When I said you need to act fast, I meant it. This explains the shoddy camera work below. Once your marshmallows are melted, pour in your rice crisp cereal and give it a good stir. Once completely coated, stir in your crushed Heath bars.
You’ll be setting up your treats in a parchment paper lined pan. I like to clip the edges in place with clothespins or chip clips. Press mixture firmly and evenly into pan.
Sprinkle reserved crushed toffee bits onto top and press in. Let cool completely. Cut bars into squares using a chef’s knife that has been sprayed with cooking spray. This helps avoid sticking.
Pretty simple, right? Try it out and let us know what you think in the comments below.