CRISPY BROWN RICE CEREAL RECIPES

Steps:

• Pour the cereal into a large bowl and set aside
• Line an 8-by-8-inch baking pan with parchment with 2 inches of overhang on 2 sides
• In a small saucepan with a candy thermometer attached, heat the honey and sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes
• (You might have to tip the pot on its side for enough of the sugar mixture to touch the thermometer
• )   Immediately stir in the almond butter and salt until smooth
• Add the peanut butter mixture to the cereal and stir until evenly coated
• Transfer the mixture to the prepared pan and press it down evenly
• Top with the melted chocolate and smooth the top
• Let stand until the chocolate is set
• Using the parchment, pull the bar out of the pan, transfer it to a cutting board and cut into pieces

Steps:

• Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
• Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
• Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.