Rice Krispies bars are my favourite no-bake recipe, and they are particularly handy when I’m baking with kids. In their simplest form, you need only three ingredients (Rice Krispies, butter and marshmallows), but I’ve given them a sweet and salty twist by adding a good dollop of miso and some caramel-like brown butter, which makes them even more addictive.
Miso and brown butter Rice Krispies bars
Prep 5 min
Cook 15 min
Set 30 min
Serves 9
175g Rice Krispies
120g unsalted butter
240g white marshmallows
50g white miso
A pinch of salt
Line a 20cm x 20cm square tin with baking paper, leaving enough overhang to help you pull the bars out later. Put the Rice Krispies in a large bowl.
Gently melt the butter in a large saucepan, then carry on cooking until it turns a deep golden colour and smells fragrant and nutty. Immediately stir in the marshmallows and keep stirring until they melt, then whisk in the miso and salt, stirring until they’re fully incorporated.
Pour the marshmallow mixture over the Rice Krispies and stir until they’re all fully coated. Scrape into the lined tin, and use the back of a spoon to press the mix down evenly. Leave to sit on the counter for at least half an hour, to solidify, then cut into slices and serve or store in an airtight container.
