Miso Brown Butter Cornflake Treats With Chocolate & Peanuts

Miso Brown Butter Cornflake Treats 

with Chocolate & Peanuts

This chewy, crispy, nutty dessert takes inspiration from both the popularity of Rice Krispie treats and the viral cornflake brittle recipe. Using cornflakes instead of puffed rice ups the crunch factor, while 

browning the butter and adding a dollop of miso create a depth of flavor. You could use white or semi-sweet chocolate, but we found milk chocolate tastes best.  Makes 24 squares

Ingredients:

1/4 cup (60 mL) unsalted butter, plus more for greasing pan

5 cups (1.25 L) mini marshmallows

1 tbsp (15 mL) white or yellow miso, at room temperature

6 cups (1.5 L) cornflakes (see TIP)

4 oz (115 g) milk chocolate, chopped

1/3 cup (80 mL) chopped dry-roasted peanuts

Directions:

Butter a 9 × 13-inch (23 × 33-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper, leaving a little overhang on both sides—this will make it easy to remove for cutting.

Heat butter in a medium-size pot over medium heat. Cook, swirling pan occasionally, until there are deep brown flecks on bottom and butter smells nutty—watch carefully. Reduce heat to medium-low. 

Add marshmallows and miso. Using a silicone spatula, stir constantly, until melted and smooth, about 1 1/2 minutes. Remove from heat. Quicky fold in cornflakes until evenly coated with marshmallow goo.

Transfer to prepared pan and lightly pat into an even layer with spatula. Cool completely, about 45 minutes.

Lift cooled mixture out of pan onto a cutting board. With a sharp serrated knife, cut into 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.

In a small heatproof bowl set over a pan of barely simmering water—bottom of bowl should not touch  water—melt chocolate, stirring occasionally, until smooth, about 3 minutes. Cool 5 to 10 minutes then

transfer to a disposable piping bag opened up inside a coffee mug. 

Cut a tiny hole at tip and drizzle chocolate over squares. Sprinkle peanuts over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes.

Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature for up to 3 days. Makes 24 squares