This recipe has become a new Christmas Classic in my house, the richness of the brown butter and the added salt from the miso makes it a updated version of a classic childhood treat that all ages will enjoy!

Ingredients

350g Rice Krispies

240g unsalted butter

480g white marshmallows

100g white miso

1 tsp Vanilla extract

Instructions

Prepare the Pan: Line a 9”X12” pan (approx. 23cmX 30 cm) with parchment paper, making sure to leave enough overhang on the sides to easily lift the finished bars out later. I like to use little clips to keep the paper down in the pan.

It is important to pre-measure all of your ingredients before preparing the brown butter as you will use the marshmallows to stop the brown butter from over cooking. Once you have everything pre measured you can start browning the butter.

Gently melt the 240g unsalted butter in a very large saucepan (the largest you have!). Continue to cook it over medium heat, stirring occasionally, until you see golden-brown specks (it is the milk solids caramelizing) and will smell like roasted hazelnuts! Watch carefully to prevent burning.

Immediately remove the pan from the heat and stir in the marshmallows. Keep stirring until they are completely melted and smooth. If the marshmallows are struggling to melt, you can place the pan back over very low heat to help them melt.

Next, whisk in the white miso, stirring until it is fully incorporated into the marshmallow mixture. Once the miso is dissolved add the vanilla extract and stir.

Stir in about half of the Rice Krispies and once they are fully coated add the remaining Rice Krispies and stir until coated.

Pour the mixture into the prepared pan and then smooth the top.

Let set at room temperature until fully cool (about an hour). Once they’re set, remove from the pan and then cut into desired size. I usually cut it into 24 squares.

Store in an airtight container on the counter for up to a week, but they never last that long in my house!