Brown Butter Miso & Toasted Coconut Rice Krispie Bars
The most delicious twist on a classic treat - the miso adds the perfect hint of salt and umami and works to balance the sweetness of the marshmallow and toasted coconut.
Equipment
- 1 7x7 pan 8x8 will work, your Krispies would just be thinner!
Ingredients
- 8 tbsp butter 6 tbsp browned, 2 tbsp added after miso
- 1 tbsp white miso paste
- 3/4 cup finely shredded coconut
- 1 tbsp butter
- 1/2 tbsp vanilla
- 1 bag of mashmallows
- 3 1/2 Rice Krispie cereal
- Black sesame seeds optional
Instructions
- Brown 6 tbsp of butter low and slow until golden in a large sauce pot, stirring consistently to avoid burning.
- Add in 1 tbsp of white miso after browned and remove from heat. Dissolve miso into the butter.
- In a small pan, melt 1 tbsp of butter and toast shredded coconut on low until browned. Add toasted coconut to your miso butter mixture - save a little bit to add as a topping.
- Add in vanilla and 1 bag of large marshmallows. Mix until marshmallows are melted.
- Add in Rice Krispies and stir well but gently. In a 7x7 pan lined with parchment paper, flatten Rice Krispies in the pan. Top with black sesame seeds and toasted coconut. Let cool for 1 hour and cut into squares. Enjoy!