Brown-Butter Rice Krispie Treats (Mummies)

Brown-Butter Rice Krispie Treats (Mummies)
Makes 24 mummy treats.

7 cups Rice Krispies cereal (about 5 ounces)
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon fine salt
1 (10-ounce) package JET-PUFFED Miniature Marshmallows (5 cups)
1/2 teaspoon vanilla extract
6 ounces white chocolate (chopped) or 1 cup white chocolate chips
Mini chocolate chips (or raisins or other candy pieces cut small), for mummy eyes

Equipment
8-inch square baking pan 
Parchment paper 
Pastry bag with a fine tip or quart-sized heavy Ziploc bag (freezer bags are great!)

1. Line an 8-inch-square baking pan with parchment paper. 

2. Place the Rice Krispies in a large bowl; set aside.

3. In a large pot, melt the butter over medium-low heat. The butter will melt, then foam, then turn golden, then the butter solids will fall to the bottom of the pan and start to brown and smell nutty. Watch it closely and stir often with a rubber spatula or wooden spoon.

4. When the bottom is evenly covered with brown specks, immediately stir in the salt and marshmallows. Remove the pot from the heat and set it on a trivet. Continue to stir the marshmallows until fully melted (be careful, here, because the pan is HOT)! Stir in the vanilla. 

5. Pour the Rice Krispies into the marshmallows and gently stir until fully combined. Transfer to the parchment-lined pan, and spread evenly. Press them into the pan using the bottom of a measuring cup. Let cool completely.

6. Once cool, cut them into 6 columns by 4 rows to make 24 rice Krispie rectangles. You can really cut them however you want. But for mummies, these are a nice size. 

7. Melt the white chocolate pieces in a double boiler or slowly in the microwave (15 seconds at a time on 50% power, stirring in between each) until melted. (You don’t want to burn the chocolate or get any water into it, or it will become unusable, so take this step slowly.)

8. Insert a Ziplock quart bag or a piping bag with a fine tip into a cup with the pointy/corner- end down. Wrap the upper sides of the bag over the rim of the cup. Using a rubber spatula, transfer the warm white chocolate into the bag. Roll the upper sides of the bag up (removing it from the cup) and twist it in one direction to seal the chocolate into a small corner of the bag. If using a Ziploc, cut the tip end very small (into as small a hole as possible). Test it out by gently squeezing it to release the chocolate. If needed, cut it a tiny bit larger. Paint the rice Krispies with horizontal lines to create a Mummy. Place 2 mini chocolate chips on for eyes. Repeat with remaining mummies.

9. Store in an airtight container for up to 2 days. To freeze, place in an airtight container between layers of wax or parchment paper. Freeze for up to 6 weeks. Let sit at room temperature for 15 minutes to thaw before serving.