If you've ever wondered how to make rice crispy treats even better, try this nutty, savory-sweet version powered by peanut butter and toasted dry milk powder.
If ever there were a case of personality over looks, these rice crispy treats would be it. Seemingly ordinary, the visuals completely belie the fact that the bars are awash in flavor—sweet, salty, toasty, malty, nutty—far removed from any packaged version or childhood memory. A few spoons of nonfat dry milk powder provide a boost of milk solids, creating an amped-up version of brown butter with the dial turned waaay up.
A modest amount of sweetened condensed milk—a tip I learned from friend and cookbook author Jessie Sheehan, who in turn learned of it from Libby Willis of the now closed MeMe’s Diner in NYC—keeps the bars soft and impossibly ooey-gooey-chewy. I know what you’re thinking: I can skip the condensed milk…it’ll be fine. It will, in fact, not be fine. The treats will be dry and hard and deeply ordinary. Sweetened condensed milk has a very particular quality scientists call viscoelasticity.
Snack Easy Bar Cookie Marshmallow Peanut Butter Rice
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