Grown-Up Rice Krispy Treats
Nov
Grease a 9x13 inch pan. Line pan with a piece of parchment or foil that is longer than the pan. Leave the extra hanging out of the pan.
In a large pot, melt butter over medium-low heat. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Use your nose to guide you! When it smells good, slightly nutty, and is a pretty golden brown, the butter is ready.
As soon as the butter is ready, turn the heat off and stir in the marshmallows. If the warmth of the melted butter is not enough to melt the marshmallows, turn the heat back onto low to help it along and get the marshmallows smooth. Be careful not to burn the butter.
Remove the pot from the stove. Add the salt, Rice Krispies, coconut and chocolate chips and stir into the melted marshmallows. Quickly spread the mixture into the prepared pan. Then cover the top of the treats with the overhanging paper, and press down tightly as you can.
Cool at room temperature. Cut in 2” squares. Store in airtight container for 3 days.