Get a load of that title, will ya? What a mouthful!

But seriously, folks. I’m totally back and better than ever!

I’d like to issue a formal apology for my absence from blogging to all of my amazing readers. Real life kind of got in the way of my internet life for a few months. Don’t you hate it when that happens?

I mean, at least I have a good excuse for slacking off. I kind of was planning an uber-DIY wedding. And then, said wedding happened. After that, I went on a EPIC honeymoon. And two days after that, my semester started at school.

Busiest bee ever!

In the middle of all of those insane/amazing/epic/wonderful/crazy events, I’ve been hard at work on some AMAZING INSANE TOP SECRET SUPER INCREDIBLE projects! Loud noises!

Whew. Breathe, in, breathe out. I haven’t been relaxing or taking deep breaths or meditating or taking stock of my life lately…is it obvious? No? Okay, great. Awesome.

So anyway, I’ve been a pretty god-awful blogger. Leaving you hanging FOR MONTHS without a delicious recipe, witty quip or random thought. I’m the worst! I hope you guys can forgive me for being so absent, for so long.

…Would it make you feel better if I shared a crazy-simple recipe with you guys?

…A recipe that you could prepare in mere minutes?

…Something delicious, that would at the same time remind you of your childhood while making you feel like a fancy adult?

Is it weird that I refer to myself as a ‘grown-ass woman?’

Here, let me use that phrase in a sentence. “I get my blouses dry cleaned, obviously. I’m a grown-ass woman!”

Yup. This is how I talk.  I’m a little bit ridiculous.

See, I’m kind of like these rice krispie treats. Slightly immature? Yup. Reminds you of your childhood? You betcha.

But then, you’re blindsided by brown butter, fleur de sel, and cocoa nibs. What? Where’d all of that amazingness come from? When did rice krispie treats get all amazing and mature and grown up and such?

Enter me. Stage right. Dramatic bow. Pause for standing ovation. Rose-throwing totally optional.

I’m back!

salted brown butter cocoa nib rice krispie treats

Yield: one 9" x 13" pan

Cook Time: 5 minutes

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
4 cups miniature marshmallows
6 cups puffed rice cereal (you can totally swap out your favorite cereal)
1/3 cup cocoa nibs (no nibs? it's cool. got dark chocolate chips? use the same amount. miniature milk chocolate chips? swap 'em out!)
fleur de sel (sea salt!), sprinkled liberally

Directions:

Line a 9" x 13" pan with parchment paper draped over each long side, or spray with nonstick cooking spray and set aside.

Place the butter in a large, high-walled saucepan, set over medium heat.

Allow the butter to melt, and then begin stirring the pan slowly but constantly.

The butter will begin to foam up and bubble, and you will notice it change color slightly from yellow to very light brown. This may take about 3 minutes.

When you see small brown specks in the pan, add the miniature marshmallows, and reduce the heat to medium-low, stirring frequently.

When the marshmallows are melted, add the puffed rice cereal and stir until coated. Remove from the heat.

Pour the marshmallow-coated puffed rice cereal into the prepared pan and, using a silicone spatula, spread into an even layer.

Sprinkle the cocoa nibs over the surface evenly, and top with the fleur de sel to taste. Can't get enough of that salty/sweet combo? Bring on the fleur de sel! A little nervous? Sprinkle with trepidation, my friend.

Allow the rice krispie treats to cool to room temperature before cutting into even-sized squares.

The rice krispie treats will keep for up to three stored in an airtight container at room temperature.

a food + words original