SAMPLE THE DECADENT

You deserve a treat

Rice Krispies squares are quintessential lunch box treats for kids (and grown-ups!). But skip the pre-packaged, store-bought squares in favour of the ultimate puffed rice cereal square recipe. They take all of 20 minutes to make (plus one hour of cooling time), but deliver that sweet, sweet nostalgic flavour you crave — as well as some surprisingly sophisticated notes, thanks to nutty brown butter and salt.

Brown butter, or beurre noisette, is simply roasted butter. To make it, you heat butter (salted or unsalted) in a pot until it turns brown and starts to smell rich and nutty. Quickly take it off your burner (or it will burn) and pour it into a heatproof bowl.

It’s delicious poured over vegetables, fish and pasta, mixed with shallots and vinegar for an easy vinaigrette, and it kicks baked goods and buttercream icings up a notch.

SALTED BROWN BUTTER RICE KRISPIES SQUARES

You’ve had all the rest, now make the best.

1 cup butter

1 tsp vanilla

1/2 tsp salt

2 250-g bags miniature marshmallows

10 cups puffed rice cereal

1. Line a 9x13-in pan with parchment, leaving overhang on 2 sides.

2. Melt butter in a large pot over medium-high. Stir as butter foams up, then becomes nutty brown, 5 to 6 minutes.

3. Reduce heat to low, then quickly add vanilla, salt and marshmallows, stirring until completely melted. Remove from heat and stir in cereal until well coated.

4. Press into prepared pan and let cool at least 1 hour. Cut into squares. Kitchen tip No. 1: This recipe is easily halved. Press into an 8-in pan or stick with a 9x13-in pan for thinner squares. Kitchen tip No. 2:

Use wet hands or a wet spatula to press mixture into a pan to prevent sticking. Use the bottom of a measuring cup to evenly press the squares.