Dark Chocolate & Macadamia Rice Krispies Bars
Browned butter lends plenty of grown-up appeal to this classic bar recipe, along with chunky pockets of dark chocolate and macadamia nuts. The cook’s challenge is to refrain from sampling while it’s warm and gooey. 3⁄4 cup macadamia nuts, coarsely chopped and toasted (toasting is optional)
12 tablespoons (1 1⁄2 sticks) butter, browned
1 bag (16 ounces) mini marshmallows (regular-size work but take longer to melt)
1 teaspoon vanilla extract
⁄2 teaspoon salt 1
8 1⁄2 cups crispy rice cereal ( just under a 9-ounce box of Rice Krispies)
1 cup dark chocolate chips Line a 13-by-9-inch pan with parchment paper and lightly butter.
In a very large pot over medium-low heat and stirring frequently, toast macadamia nuts a few minutes until aromatic, then transfer to a nearby bowl.
In same large pan, melt butter over medium to medium-high heat. Whisk butter until it foams and turns a dark golden color (brown bits at bottom are OK). Add marshmallows and stir until mostly melted. Remove from heat; add vanilla and salt and stir to incorporate. Add cereal and nuts and gently mix. Finally, add chocolate chips. Don’t worry if the chips begin to melt, as the chocolate will cool into delectable clusters.
Transfer mixture to prepared pan and press with fingers or leftover butter wrappers into an even layer. Sprinkle the top with a few pinches of Rice Krispies for a pretty look. Let cool for at least an hour before lifting out of pan by the parchment paper and cutting.