There’s a bit of reminiscing to be had here. As a child, marshmallows always had a place, whether at the campfire, floating atop hot chocolate, stuffed between graham crackers and chocolate, sometimes on top of an ice cream Sunday, and, of course, as a star ingredient in the ever-loved squares of Rice Krispies treats.
Rice Krispies treats have been finding their way across the ocean and into Norwegian homes, although I do think the sweetness is something that takes a little more time to adjust to here. The intrigue and longevity of the treat must be that it only uses a few ingredients and can be put together in a couple of minutes.
Always curious about the story behind the creation, I found various renditions of the origins of rice Krispy treats, but came across a search by Matt Lewis that felt like he had come as close as anyone to finding out how it came to be, you can read it here.
I’ve shared my recipe for homemade Brunost marshmallows before and know just how dreamy the combination of brown cheese and marshmallows is. So, I decided to create a variation of these beloved classic squares with a Norwegian twist of brown cheese. Slices of Brunost are mixed together with marshmallows and Rice Krispies, providing a subtle tangy creaminess that pairs perfectly with the sweetness. On top, a drizzle of brown cheese caramel adds that extra touch.
These are a wonderful treat with a distinctly Norwegian nod. Perhaps, these will start finding their way to the kakebord (cake table) more and more.
Brown Cheese Caramel Rice Krispies Treats
Makes 9 large squares or 36 individual bites
For the treats:
- 1 stick (112 g) butter
- 6 ½ cups (200 g) crispy rice cereal, such as Rice Krispies
- 3 ½ ounces (100 g) Ski Queen®/Gudbrandsdalen, sliced or grated
- 16 ounces (454 g) marshmallows
For the Brunost caramel:
- 1 ¾ ounces (50 g) Ski Queen®/Gudbrandsdalen, sliced or grated
- ¼ cup (60 ml) heavy cream
- ¼ cup (50 g) granulated sugar
Line a 9 x 9-inch (23 x 23-cm) baking pan with parchment paper and lightly grease with butter or non-stick spray. *For thinner squares, use a 9 x 13-inch (23 x 33-cm) baking pan.
In a large, heavy-bottomed pan, over medium heat, melt the butter, marshmallows and Brunost, stirring often, for 10 minutes or until the mixture has melted and come together. Remove from the heat, fold in the cereal, and stir to combine with a wooden spoon or spatula. Pour the mixture into the prepared pan. Wet your fingers and gently press down on the mixture to evenly spread it across the pan. It’s important not to press down too hard, otherwise they will become very dense. Let the treats set at room temperature for about 1 hour.
While the treats are setting, prepare the Brunost caramel. In a small saucepan, bring the Brunost, heavy cream and sugar to a simmer over medium-high heat. Cook until the mixture is thoroughly combined, whisking frequently, and has thickened to a caramel consistency (somewhat thick, but pourable), about 8 minutes. Drizzle the caramel on top of the treats.
To serve, lift the parchment out of the pan, and cut into even squares.
To store the treats, cover and leave at room temperature for a couple of days. You can also freeze them by wrapping them individually in wax paper and storing in the freezer for up to 2 months, letting them thaw before serving.
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