Pistachio Cookie Cups

These pistachio cookie cups are SOOOOO good. They're a great use for pistachio paste, which is widely available here in Italy, and something I often send friends and family back in the States. You need a mini muffin tin for this, plus the pistachio paste and some other ingredients you may have to specially buy. But these are worth it! They are delicious and also very impressive-looking. 

PS: Happy Pi Day! I made these a few weeks ago, not for Pi Day, but one could make them for Pi Day since they kind of look like little pies. Lol. 

Pistachio Cookie Cups

adapted from Food and Wine

1/2 cup (1 stick) butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup chopped white chocolate (from 1 [4.4-ounce] bar)
1/4 cup chopped salted roasted pistachios, plus more for sprinkling
1/2 cup chopped dark chocolate (about 70% cacao), divided (from 1 [3.5-oz.] bar)
1/2 cup pistachio cream paste/spread 

1. Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter is foamy and milk solids at the bottom of saucepan turn brown, about 5 minutes. (You're making browned butter here.) Immediately pour into a small heatproof bowl; cover and refrigerate until solidified, 45 minutes to 1 hour.

2. Meanwhile, preheat oven to 350°F. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.

3. Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat on medium speed until well combined, about 15 seconds. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chopped white chocolate, chopped pistachios, and 1/4 cup of the chopped dark chocolate until evenly distributed. Portion dough into 24 pieces, about 1 tablespoon each; roll dough into 1-inch balls and place in a 24-cup non-stick mini muffin tray. (I used a cookie scoop for this part- if there is still leftover dough after filling the tray, just divide the rest of the dough between the existing dough balls.)

4. Bake in preheated oven until edges are set, but centers are still slightly soft, 8 to 12 minutes. (May need more time- my oven bakes very fast.) Using a rounded 1-teaspoon measuring spoon, press down center of each cookie to create a well. Let cool in muffin tray on a wire rack for 15 minutes. Loosen edges with a knife and carefully remove cookie cups from muffin tray. Let cool completely on wire rack, 20 to 30 minutes.

5. Microwave remaining 1/4 cup dark chocolate in a small microwave-safe bowl on HIGH until chocolate is mostly melted, 45 to 55 seconds, and stir until chocolate is completely melted. (I just melt on a small pan on the stove, or in a double boiler.) Set aside. Spoon pistachio cream into cooled cookie cups, about 1 teaspoon each. Drizzle melted chocolate over filled cookie cups. Sprinkle with pistachios. Refrigerate, uncovered, until chocolate is set, about 5 minutes. Store in an airtight container at room temperature for up to 1 week.

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Peanut Butter Chocolate Chip Bars

 These bars were quick, easy and delicious. Just what we all need sometimes! I hadn't baked anything in quite a while, due to not having time, and these were easy to do on a weekend. They use ingredients I keep on hand, too.

Peanut Butter Chocolate Chip Bars

adapted from Mel's Kitchen Cafe

¾ cup (170 g) salted butter
½ cup (128 g) creamy peanut butter
2 large eggs
1 ½ cups (318 g) packed light brown sugar
1 tablespoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (optional- I don't use). Spray the foil with nonstick cooking spray. If not using foil, just spray your baking pan with nonstick cooking spray. Set aside.

 
2. In a large microwave-safe bowl or a pot on the stove, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract. Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

3. Press the dough evenly in the prepared pan. Bake for 15-20 minutes until set in the middle and lightly browned on the edges. Don’t overbake! Let cool completely in the pan before cutting into squares.

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Molasses Sandwich Cookies

The fam enjoyed these Molasses Sandwich Cookies. I'm not a molasses lover, but even I thought these were good. The marshmallow filling really makes them. I used my regular-sized cookie scoop for these; next time I might use my smallest one, because these cookies turned out very tall and were super filling with regular-sized cookies! They're so good though. Using my medium scoop, I only got 13 cookies out of this recipe (so, 26 single cookies, sandwiched together to make 13).

Molasses Sandwich Cookies  

adapted from I Am Baker

Cookies:

2 ¼ cups (281 g) all-purpose flour
2 teaspoons ground ginger

2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
1 cup (200 g) brown sugar
1 large egg, room temperature
¼ cup (84 g) molasses
4 tablespoons granulated sugar, for rolling

Filling:

½ cup (1 stick / 113 g) butter, softened
teaspoon almond extract
pinch kosher salt
2 cups (250 g) confectioners' sugar
1 jar (7 ounces) marshmallow creme or fluff

Ginger Cookies:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In the bowl of a stand mixer with the paddle attachment, mix together the butter and brown sugar until light and fluffy. Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.

2. Gradually add the dry ingredients to the molasses mixture. Mix until fully combined. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar. Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Filling:

1. In a large bowl, cream the butter with an electric mixer on medium speed until the butter is light and fluffy, about 2 minutes. Add in the almond extract and salt. Add in the confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes. Once fully combined, fold the marshmallow creme into the frosting by hand with a silicone spatula. Spread the filling on the bottoms of half the cookies and top with the remaining cookies.

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Sugar Cookies Bars

These soft sugar cookie bars from Mel's Kitchen Cafe were everything I wanted- quick, easy, delicious, with a great soft texture. I made them as a Halloween treat, but one could change up the colors of the frosting and the sprinkles to match any holiday. I added almond extract because I really like that in sugar cookies. I added to both the base and the frosting.

Sugar Cookies Bars

adapted from Mel's Kitchen Cafe

Bars:

¾ cup (170 g) salted butter, softened to cool room temperature
¾ cup (159 g) granulated sugar
¼ cup (29 g) powdered sugar
2 large eggs
1 teaspoon vanilla extract

½ teaspoon almond extract, optional
2 ¼ cups (320 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Frosting:

6 tablespoons salted butter, softened
2 ½ cups (285 g) powdered sugar
3 tablespoons milk or cream
¼ teaspoon vanilla extract

½ almond extract

Sprinkles, optional

1.  Preheat oven to 375 degrees F.

2.  For the bars, in a large bowl, cream together the butter, granulated sugar and powdered sugar until light and fluffy. Add the eggs and vanilla and mix for 1-2 minutes. Stir in the almond extract (optional), flour, baking powder and salt. Mix until combined.

3.  Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment paper and grease. Press the sugar cookie dough into an even layer in the bottom of the pan. Bake for 10-13 minutes. Don’t overbake! The bars should have hardly any color around the edges and barely be set in the middle. Let the bars cool completely before frosting.

4.  For the frosting, cream together the butter and powdered sugar until smooth (if the mixture has trouble coming together, add a drop or two of milk). Add in the vanilla, milk or cream, and food coloring (if using), and mix until the frosting is light and fluffy, 1-2 minutes. Spread the frosting over the cooled bars and top with sprinkles.

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Biscoff White Chocolate Bars

Wow- these bars were one of the yummiest things I've made recently. I wasn't expecting them to be SO good- I just was wanting an easy recipe to use up some biscoff that I'd had open for awhile. I bought a giant jar of it and we weren't going through it fast enough. This was the perfect use for it. (I did use my kitchen scale to meausure out 14 oz.) These bars were gone way too fast and there are only 4 of us here. I want to make them again soon.

Biscoff White Chocolate Bars

from Cooking with Karli

1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
14 oz creamy biscoff spread

1. Preheat the oven to 350° F (180·C). Spray a 9×13 pan with non-stick spray and set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. Scrape down the sides and add in the egg and vanilla. Mix until well combined.

3. Next, add the dry ingredients (flour, baking soda and salt). Mix until incorporated and add the white chocolate chips. Once a soft dough has formed, you will press half of the dough into the bottom of the prepared pan. Using a spatula or spoon, spread the Biscoff cookie butter on top of the cookie dough in the pan. (I put the biscoff in a bowl first and microwaved it about 20-30 seconds to soften it slightly. This made it easier to spread. If you do this, watch it as my microwave is very weak and you may need less time.) 

4. On top of the biscoff layer, crumble the remaining cookie dough and press it in slightly. (This part is really hard because the dough is sticky. I didn't get it perfect edge-to-edge because as it bakes it spreads and fills in a bit. So try not to stress. It doesn't need to be perfect.) Bake at 350°F (180°C) for 15-17 minutes. Allow the bars to cool completely before cutting and serving. Enjoy!

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Salted Brown Butter Chocolate Chip Cookies

These were some of the best chocolate chip cookies I've ever had! The brown butter really adds something, and the recipe is pretty easy, using common ingredients, and no chilling of the dough. The flavor and texture is just perfect. 

Salted Brown Butter Chocolate Chip Cookies

from Mel's Kitchen Cafe

1 cup (227 g) salted butter
1 ¼ cups (265 g) packed light or dark brown sugar
½ cup (106 g) granulated sugar
2 large (100 g) eggs
1 large (20 g) egg yolk
1 teaspoon vanilla extract
3 cup (426 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
2 cups (340 g) semisweet chocolate chips
Flaky sea salt, for sprinkling (optional)

1.  Line two half sheet pans with parchment paper; set aside.

2.  For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly. As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.

3.  For the cookies, to the bowl with the brown butter, add the brown sugar and granulated sugar. Stir to combine. Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes. Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy. Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.

4.  Preheat the oven to 350 degrees F. (Make sure the oven is preheated fully before baking the cookies – if the oven isn't hot enough, the cookies will likely spread while baking.)

5.  Scoop the cookie dough into 2-tablespoon size portions (I use a #40 medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 10 to 11 minutes until the cookies are just set around the edges and a bit crackly on top. For super soft and chewy cookies, don't over bake.

6. Immediately out of the oven, sprinkle a few grains of sea salt on each cookie, if desired. Let the cookies cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.

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Molasses Cookies

Merry Christmas Eve! I've never made molasses cookies before, but I finally did because my husband likes them. This was a great recipe to try for the first time! They are easy to make, and have a wonderfully soft and chewy texture. You can taste the molasses, too. He took some to work to share and they enjoyed them there, too. 

Molasses Cookies 

adapted from Mel's Kitchen Cafe

4 cups (568 g) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 ½ cups (340 g) salted butter, softened
1 ½ cups (318 g) granulated sugar
2 large eggs
½ cup molasses
Sugar for rolling

1.  Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.

2.  In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

3.  In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.

4.  The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.
Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don’t over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.

5.  Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.

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Chewy Almond Blondies

Yum- I think these are some of the best blondies I've ever made. They use a "Frangipane"- a mix of almond flour, butter, and sugar that's used to fill desserts, like almond croissants in France. The original recipe author was inspired by French almond croissants and came up with this recipe. I absolutely love the almond filling mixed with buttery blondie batter. My fam enjoyed these too. I need to make them again soon! Note: This recipe called for unsalted butter but I just used regular, salted butter. 

Chewy Almond Blondies  

adapted from An Edible Mosaic

Frangipane:

4 tablespoons butter, melted
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract

Blondies:

10 tablespoons butter
1/2 cup granulated white sugar
1/4 cup light brown sugar lightly packed
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt

Topping:

6 tablespoons sliced almonds
1 tablespoon powdered sugar for garnish

1. For the Frangipane: Add all ingredients to a blender or food processor, and process until smooth.

2. For the Blondies: Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides. (I skipped this because we just eat them right out of the pan.) 

3. Heat the butter, white sugar, and brown sugar in a large microwave-safe bowl in the microwave, or in a double boiler on the stovetop. Once the butter is melted, stir until the sugar is fully dissolved and mixture is thick like caramel (this takes about 2 minutes). Stir in the egg, vanilla extract, and almond extract. Then stir in the flour and salt, being careful not to over-mix.

4. Spread the blondie batter evenly into the bottom of the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds. Bake until the outside is golden and the center is puffed, about 20 to 30 minutes. Be careful not to over-bake! Less time is better so you don't dry these out. 

5. Cool to room temperature, and then dust the top with powdered sugar, cut, and serve.

Storage: You can store these bar cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

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One-Bowl Nutella Brownies

These brownies were so delicious, with a perfect chewy texture, great flavor, and they were so easy to make, too. I topped them with a chopped bar of Ikea Milk Chocolate and some French sea salt.

One-Bowl Nutella Brownies 

adapted from An Edible Mosaic 

1/2 cup unsalted butter
1 cup granulated white sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup Nutella divided into 1/2 cup + 1/4 cup
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
3 tablespoons chocolate chunks for topping (optional)
1/2 teaspoon flaky sea salt for topping

1. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with a piece of parchment paper so it hangs over all 4 sides OR just spray with cooking spray- what I did.

2. Melt together the butter and sugar in a large microwave-safe bowl or in a double boiler or a medium pan on the stove. Once the butter is melted, stir very well. Don’t stop when the sugar is dissolved, keep stirring until the mixture looks glossy and thick. Stir in the eggs, vanilla, and salt, and then 1/2 cup Nutella. Add the cocoa powder and flour, and stir just until combined.

3. Transfer the brownie batter to the prepared pan and spread it out evenly. Dollop the remaining 1/4 cup Nutella around the top and then swirl it a bit (don’t go overboard and swirl too much or it’ll just mix into the batter).

4. Bake until the brownies are set along the outside, but still look a touch gooey in the center, about 30 minutes, being careful not to over-bake. (If you want to do a toothpick test, the brownies should come out of the oven when they still have some moist crumbs on the toothpick.)

5. As soon as they’re out of the oven, sprinkle the chocolate chunks on top and sprinkle on the flaky salt. Let them cool before slicing and serving.

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Scotcheroos

This version of Scotcheroos was so good. It's from Mel's Kitchen Cafe. They has some extra things that really bring them up a level. I do have another, older recipe on this blog for these, but this recipe is so much better. I usually don't make things with corn syrup, but these are worth it! You can use part honey.

Scotcheroos 

adapted from Mel's Kitchen Cafe

¼ cup (57 g) salted butter
1 ¼ cups (425 g) light corn syrup
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups (320 g) peanut butter (see note)
8 cups (227 g) crisp rice cereal (like rice krispies)
1 cup (170 g) chocolate chips (milk or semisweet)
1 cup (170 g) butterscotch chips

1.  Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

2.  In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
Stir in the peanut butter and vanilla until well-combined. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

3.  Press the mixture lightly into the prepared pan. Don't press down too much or the scotcheroos will be too firm.

4.  Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined. (I just melted on the stove.) Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

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Triple-Decker Mint Brownies

I have two other recipes for mint brownies on this blog, but this one was different enough that I wanted to try it. I actually made this back in February for St. Patrick's Day, lol. I just haven't gotten around to posting them. 

Triple-Decker Mint Brownies  

adapted from The Kitchn

BROWNIES:

1/2 cup (1 stick) unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened Dutch process cocoa powder
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon kosher salt

FOR THE BUTTERCREAM:

1/2 cup (1 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
2 teaspoons peppermint extract

green food coloring, optional

Pinch kosher salt
2 cups powdered sugar

FOR THE GANACHE:

6 ounces dark chocolate, finely chopped
1/2 cup heavy cream

MAKE THE BROWNIES:
1.  Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with cooking spray or butter.

2.  Melt the butter and chocolate in a medium saucepan over low heat, stirring constantly. Remove the pan from the heat and whisk in the cocoa powder, sugar, and vanilla until no lumps remain. Let sit for 5 minutes so the cocoa powder can bloom. Whisk the eggs in one at a time, mixing well after each addition. Add the flour and salt and fold in with a rubber spatula.

3.  Transfer to the prepared baking pan and spread in an even layer. Bake until set, 23 to 25 minutes. Cool completely in the pan.

MAKE THE BUTTERCREAM:
4.  Place the butter and cream cheese in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth, about 2 minutes. Beat in the peppermint extract, green food coloring, and salt.

5.  With the mixer on low speed, gradually add in the sugar. Once incorporated, increase the speed to medium-low and mix until smooth and fluffy. Spread in an even layer over the brownies. Refrigerate at least 30 minutes. Meanwhile, make the ganache.

MAKE THE GANACHE:
6.  Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over low heat until bubbling round the edges, then pour it over the chocolate mixture. Let sit for about 10 minutes, then stir with a spatula until completely smooth. Let it cool at room temperature for about 10 minutes, then use it as soon as it starts to thicken up.

7.  Remove the brownies from the refrigerator and spread the ganache in an even layer over the buttercream with an offset spatula or knife. Refrigerate for at least 30 minutes before slicing and serving.

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Butterscotch Monster Bars

These bars are so tasty, and super easy to make. I've made them twice now. Once, using half peanut butter and half almond butter. Just today, I made them using all almond butter. Use whatever you have on hand. They look ordinary but are really good! Especially with that butterscotch flavor.

Butterscotch Monster Bars

adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter, softened to room temperature
1 cup (255 g) creamy peanut butter OR almond butter
⅔ cup (141 g) light brown sugar

⅔ cup (141 g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups (125 g) quick oats
1 ¼ cups (125 g) old-fashioned oats
1 cup (170 g) chocolate chips
1 cup (170 g) butterscotch chips or peanut butter chips or more chocolate chips

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan.

2.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter, almond or peanut butter, brown sugar, granulated sugar, baking soda and salt together until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until well-combined. Add the quick oats, old-fashioned oats, chocolate chips and butterscotch chips and mix until evenly combined.

3.  Spread the dough evenly in the bottom of the prepared pan. Bake for 20-25 minutes until the edges are lightly golden – don’t overbake or the bars might be dry and crumbly. (The middle may not be set all the way.) Cool the bars in the pan before cutting into squares.

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Butterscotch Rice Krispie Treats

These bars were super simple to make, and SO good. I love regular homemade Rice Krispie treats, but these are next level the addition of two simple ingredients (browned butter + butterscotch chips). The fam loved them too. They were gone in no time. 

Butterscotch Rice Krispie Treats
adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter

16 ounces (454 g) large or small marshmallows 
1 teaspoon vanilla extract
Pinch salt
8 cups (227 g) crisp rice cereal, like Rice Krispies
½ cup (85 g) butterscotch chips

1.  Butter the bottom and sides of a 9X13-inch pan. Set aside.

2.  In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and fragrant. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.

3.  Remove the pan from the heat and add the rice Krispies and butterscotch chips. Stir until evenly combined. Scrape the mixture into the prepared pan and using lightly greased hands or a silicone spatula, lightly press the mixture into the pan (don't smash them down too much or they will be dense). Let cool before slicing into squares.

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