Brown Butter Chestnog Rice Krispie Treats

Instructions

1. Grease and line an 8x8 baking pan with parchment, leaving an overhang on two edges for easy release at the end.
2. In a small, microwave-safe bowl, heat 1/2 a cup of Spiced Chestnut Crème for 10 seconds at a time until loose and spreadable, but not steaming or bubbling. 
3. In a large pot, brown your butter over medium-high heat. Stir frequently to prevent burning. The butter will melt, foam, and start to smell fragrant and nutty. Don't walk away — this takes a minute to get started, but then happens all at once!
4. Once you can see the browned milk solids at the bottom of the pot, turn the heat down to low and add the marshmallows. Stir until coated and starting to melt.
5. Turn the heat back up to medium-high and add in half of the warmed Spiced Chestnut Crème. Stir until Crème is incorporated and marshmallows are fully melted and smooth. Remove from heat. 
6. Add Rice Krispies into the pot and stir until incorporated into the marshamallow mixture.
7. Working quickly to prevent it from setting in the pot, spread half of the cereal mixture into the prepared pan, pressing down gently using a silicone spatula or a greased piece of parchment paper. Dollop the remaining Spiced Chestnut Crème over this first layer, then add the rest of the cereal mixture.
8. Press down gently into a flat layer. Don't press too hard — you want a gooey, airy texture. If desired, spread another layer of Spiced Chestnut Crème on top and sprinkle with cinnamon.
9. Let set for 30 minutes to 1 hour until firm. Remove from the pan using the parchment paper overhang, then place on a cutting board. For a cleaner look, trim edges until straight. Cut into 9 square slices.  

Scale it up

The recipe can be doubled and made in a 9x13 pan.