Cover loosely with foil and let sit at room temperature until set, at least 2 hours and up to 2 days. (For best texture, try to avoid compacting mixture.) Sprinkle with a generous pinch of flaky sea salt. Scrape mixture into prepared pan, gently press into corners, and smooth top. Step 4įold 6 cups (160 g) puffed rice cereal into marshmallow mixture, scraping bottom of pot, until combined and cereal is coated. Morton kosher salt stir until incorporated. vanilla bean paste or vanilla extract, and 1½ tsp. Add ⅓ cup sweetened condensed milk, ¼ cup creamy peanut butter, 1 Tbsp. bag mini marshmallows and cook, stirring vigorously, until marshmallows are melted and mixture is smooth, about 2 minutes. nonfat dry milk powder and cook, stirring constantly with a heatproof rubber spatula, until mixture turns dark nut brown (milk powder may clump that’s okay), about 4 minutes. Melt ½ cup (1 stick) unsalted butter, cut into pieces, in a large Dutch oven or other heavy pot over medium. Line an 8x8" metal or glass baking pan with parchment paper, leaving an overhang on 2 sides. For more modest portions, consider shaping them in a 9" square, or even a 13x9" pan for ultrathin bars. When made in an 8" square pan as the recipe indicates, the bars will be dramatic and tall as a small building. Its high concentration of milk proteins and sugars make it thick and stretchy (re: ooey-gooey-chewy) and essential to the final texture. Sweetened condensed milk has a very particular quality scientists call viscoelasticity. The treats will be dry and hard and deeply ordinary. I know what you’re thinking: I can skip the condensed milk…it’ll be fine. (Read all about this trick and why it’s a go-to method here.)Ī modest amount of sweetened condensed milk-a tip I learned from friend and cookbook author Jessie Sheehan, who in turn learned of it from Libby Willis of the now closed MeMe’s Diner in NYC-keeps the bars soft and impossibly ooey-gooey-chewy. Seemingly ordinary, the visuals completely belie the fact that the bars are awash in flavor-sweet, salty, toasty, malty, nutty-far removed from any packaged version or childhood memory.Ī few spoons of nonfat dry milk powder provide a boost of milk solids, creating an amped-up version of brown butter with the dial turned waaay up. If ever there were a case of personality over looks, these rice crispy treats would be it.
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