Thursday, June 17, 2010

Chocolate Salty Balls

- 1 stick unsalted butter
- 1 heaping tablespoon kosher salt or sea salt
- 1 bag marshmallows
- 6 cups Chocolate Krispy Cereal
- Extra Butter for your hands at Room Temperature
- Spray Oil

- Large Stock Pot (nonstick makes it easier)
- Medium Casserole, brownie pan, or plastic container
- Large Sturdy Spatula
- Aluminum Foil

Grease Casserole dish with the spray oil thoroughly. Roll out Aluminum Foil onto the counter and spray with oil too.

Melt butter over medium heat, stirring often/constantly. Butter will bubble, then foam, then go clear again, so keep stirring. Butter should have a nutty aroma and turn a golden color as it starts to brown.

Keep stirring over medium heat for about 1 minute longer, and dump the bag of marshmallows and salt into the butter, and immediately take the pot off the heat, stirring vigorously to allow the butter to melt the marshmallows. It should take about 5 min for the marshmallows to completely melt, so return the pot to low heat if you need to.

Once the marshmallows are completely melted, pour in 1 cup at a time of the Chocolate Krispy Cereal and stir. This is where you may get a brief upper body workout, the more cereal you add, the more resistance you get when stirring. Push on until the cereal is completely incorporated.

Before you dump it into the aluminum foil, taste a bit to see if you'd like to add another pinch or two of salt. (I usually do.)

Get a pinch or two of softened butter and rub it on your hands like lotion. Pinch some cereal mix off and roll into a ball. The balls should be a little smaller than a golf ball. Place in the casserole dish as you go. You may need more butter for your hands, I usually use about 4 tablespoons.

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