Flour Bakery’s Brown Butter Crispy Rice Treats and Chocolate Caramel Crisp Bars

We are such huge fan of Joanne Chang and Flour Bakery (BMH Review of Flour). The first recipe I tried from the Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe cookbook was brown butter crispy rice treats.

After making a batch of these treats with a hint of caramel flavor, I wanted to try to make intense caramel flavored rice crispy treats, so use up a bag of Rolos. Both treats have a sweet and gooey consistency. The second Rolo batch yielded super sweet, chocolatey caramel crisp bars.


Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang and Jet Puffed Marshmallows

  • 1/4 cup (1/2 stick) unsalted butter
  • One 10 ounce bags marshmallows
  • 8 cups crispy rice cereal (I used the brown rice gluten free variety)

Butter 9 by 13 inch baking pan lined with wax paper. Melt butter over low heat and once butter melted, it starts to bubble. Watch butter and it will slowly brown. As soon as bubbling stops, around 5 minutes, add marshmallows and stir on low heat until completely melted. Add cereal, mix with wooden soon and pat into pan. Cool for an hour and cut into pieces. Store for 2 days in airtight container or ziplock bag.

Butter, marshmallows and rice cereal

Melting marshmallows

Add the rice crispies

Press the mixture into a buttered, wax papered pan.

Chocolate Caramel Crispy Treats

Adapted from WeeklyBite.om

  • 1/8 cup (1/4 stick) unsalted butter
  • 1/2 10 ounce bags marshmallows
  • 4 cups crispy rice cereal (I used the brown rice gluten free variety)
  • 10 rolos caramel chocolate candies

Butter 6 by 6 inch baking pan lined with wax paper. Melt butter over low heat and once butter melted, it starts to bubble. As soon as bubbling stops, around 5 minutes, add marshmallows and stir on low heat until completely melted. Then add rolo candies and allow to melt. Add cereal, mix with wooden soon and pat into pan. Cool for an hour and cut into squares or rectangles. Store for 2 days in airtight container or ziplock bag.

Marshmallow, butter and rolo mixture

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