I used to make these treats for my son when he was little but haven't in years. I can't even remember the last time I made them to be honest. I thought it would be fun to make them again with and with this "twist". I cut and pasted his recipe below:
I followed the recipe exactly, except for the cardamom. It turns out that I didn't have any, so I ignored it. So I just used a big non-stick fry pan to do the whole dish. First I sprayed the baking dish with "Pam". I measured 6 cups of rice krispies into a bowl. I put the butter in the pan.
I measured out the spices into a container (I used fresh grated nutmeg on my microplane).
Wow, it smelled gooooood when the spices hit the butter. This was the easiest, cleanest prep of rice krispie squares I have ever done.
The mixture slid out of the pan and there was like a minute of clean up and then the pan was back in the cupboard. I highly recommend doing it that way - literally no sticky mess to clean up in numerous dishes.
In the picture above, the bottom of the square is the top piece - I flipped it to show both sides. These were really, really, tasty! Those spices made such a nice spin on the usual. Really worth doing and the brown butter was really key in this. I'm glad I decided to make the recipe. It reminded me to look through my cook books more often!
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