BROWNED BUTTER HOJICHA RICE KRISPIES TREATS

Prepare a 9X13 baking pan with nonstick spray and a layer of parchment with 2-3 inches of overhang on each end. Pour the rice krispies into a large metal bowl.

Melt the butter in a large skillet and cook until the milk solids sink to the bottom of the pot and turn golden brown, about 10 minutes.

Stir in the marshmallows and continue to cook until completely melted. For softer rice krispie treats, turn off the heat just before the marshmallows are fully melted.

Once the marshmallows are melted (or mostly melted), turn off the heat and stir in the hojicha powder.

Quickly, pour the marshmallow mixture over the rice krispies and fold to combine.

With gloved hands sprayed with nonstick spray, gently press the rice krispies mixture into the prepared baking pan. Make sure not to compress the mixture too firmly, this will result in very dense treats.

Let the rice krispies treats cool at room temperature for 1 hour before slicing.

When ready to slice, lift the treats out of the baking pan using the parchment leaves. Slice into the desired size and shape.

Prepare another large rimmed baking sheet with parchment paper. Arrange the rice krispie treats on the baking sheet, making sure to leave at least ½ inch of space between each treat.

Drizze the top of each of the treat with the melted chocolate, then immediately sprinkle with finishing salt.

Once again, let the treats cool at room temperature for 15 minutes or until the chocolate has set.

Serve and/or store in an airtight container for up to 1 week.