Brown butter is, in my humble opinion, one of the greatest-tasting things on the planet. The deliciousness originates from the browning of milk solids that separate from the fat when butter is melted, lending a toasty, nutty, butterscotch-like complexity to whatever you serve it with, sweet or savory. So when I saw this New York Times recipe for caramelized brown butter rice crisp treats, I instantly bookmarked it, hoping to make them soon — and then promptly forgot all about it. At 11 p.m. last Friday, I realized that I needed to bring a dessert to an event at 7 a.m. the next day. I was so glad to not only have this recipe waiting in my arsenal, but also, serendipitously, the ingredients on hand. Shazam! In a mere 15 minutes, I had an impressive, portable dessert that turns the old fashioned Rice Krispy Treats up to 11. I made a couple of modifications to the original recipe, using only 1/2 the butter and subbing out organic puffed brown rice cereal for the Rice Krispies and was elated with the results: super-crunchy, brown buttery, and just enough sugar and salt to make them crazy addictive. — Megan B. Click for the recipe! (more…)