"These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter. They are salty, they're chewy, they're crispy, they're gooey. I think they're perfect, and I'm going to show you how to make them."
"Now turn off the heat and add the marshmallows. Toss the marshmallows to coat. This does two things. It helps stop the cooking of the butter, and it begins to soften your marshmallows. Add the salt. Turn the heat back on to low. We want to melt them gradually. Don't let them boil. Just until those last lumps easily dissolve under your spatula with little to no resistance."
"And now here, don't press them down into the pan. We're not packing them in. You instead want to use a scraping, pushing, and pulling motion to spread it out. It keeps the final texture lighter and airier. I think rainbow sprinkles here are essential. They're treats. Let's lean into it. A light final sprinkle of flaky salt on top is just a nice extra hit of saltiness."
Brown butter until medium dark brown and immediately remove from heat before adding marshmallows to stop cooking and begin softening them. Toss marshmallows to coat, add salt, then return to low heat and melt gradually without boiling until lumps dissolve under a spatula. Turn off heat, stir in vanilla, fold in cereal, and spread the mixture with a scraping, pushing, and pulling motion rather than packing, preserving a lighter, airier texture. Top with rainbow sprinkles and a light sprinkle of flaky salt. Allow to cool, remove from pan, and cut into 16 squares.
Read at www.nytimes.com
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