Truffled Brown Butter Rice Krispies Treats

Instructions

1. Grease the inside of an 11- by 7-inch baking dish with a small amount of truffle oil. Set dish aside.
2. In a large, heavy pot, melt butter over medium-low heat. It will first melt, then foam, then become clear golden and finally start to turn brown and smell nutty. As this transformation occurs, stir frequently, scraping up any tiny brown bits from the pot bottom. Don’t walk away from the pot because once the butter begins to take on color, it browns quickly. Once it browns, it may burn in as little as a minute, so watch carefully.
3. As soon as the butter becomes nutty brown, add the salt, stir, then add the marshmallows and turn the heat down to lowest. Stir. Melt the marshmallows, which will become smooth and glossy, stirring frequently. Turn heat off, stir in 2 teaspoons truffle oil, truffle honey and a grind of fresh black pepper.
4. Working quickly, stir in the cereal and immediately scrape sticky contents out into prepared pan. Use your greased hand, an offset spatula or the back of a spoon to gently press the mixture evenly into the pan.
5. Allow to cool on the counter, or set dish in the refrigerator to cool more quickly.
6. Cool completely and cut into squares, diamonds or rectangles – whatever shape floats your boat. I usually remove the entire block of Krispies in one big slab onto a board for easier cutting.
7. Cut into 35-50 pieces, depending on how piggy you are. (Oh wait, that makes sense…it takes a pig to find truffles…)
8. Arrange them onto a serving platter and grate fresh truffle over the top. Use as much as you like, and then add more for good measure!