“The Bougie Foodie<\/a>” is new to Chicago, but it’s been a hit in Texas for years.<\/p>\nFounder and Chef Brianna Cryar joined ABC7 to talk about opening her first bakery outside Texas.<\/p>\n
The new location is at 210 N Carpenter St. #140 in West Town.<\/p>\n
Peanut Butter Oreo Rice Krispie Treats RecipeIngredients<\/p>\n
– 1 jumbo bag (24 oz) of Jet Puffed marshmallows
– 3\/4 cup of unsalted butter
-1\/4 tsp of sea salt
– 7 cups of Rice Krispies cereal
-1\/2 cup of peanut butter
-1\/2 cup of Oreo cookie crumbs
– 1\/2 cup of Oreo cookie pieces<\/p>\n
Instructions<\/p>\n
– Line an 8″ x 12″ baking pan with parchment paper and spray lightly with cooking spray, then set aside.<\/p>\n
– Add the butter to a large pot over medium heat on the stove. Melt down and brown the butter, which takes about 8 minutes.<\/p>\n
– While the butter is browning, measure out the rice krispies and Oreo cookie crumbs & pieces into a large mixing bowl, then measure the peanut butter into a measuring cup and set to the side.<\/p>\n
– Once the butter is foaming, continue mixing until the butter turns a rich amber color and starts smelling nutty. Once the butter is browned, pour half the bag of marshmallows into the browned butter and stir to combine and melt the marshmallows.<\/p>\n
– Once reduced and somewhat combined, add in the last half of the bag of marshmallows and continue stirring the mixture for about 2 minutes until you can only see small pieces of the marshmallows (not fully melted down yet).<\/p>\n
– Pour the marshmallow and butter mixture over the rice krispies and Oreo cookie pieces in the large mixing bowl, and fold together with a silicone spatula.<\/p>\n
– Continue folding until the cereal is coated evenly (be sure to pull up from the bottom and center of the bowl), and then add in the peanut butter to be folded in last; you want there to be thick swirls of the peanut butter, so you don’t have to distribute it evenly. **You must work quickly, as the marshmallow will get sticky and begin to harden as time goes on.<\/p>\n
– Dump the mixture into the pan with parchment paper, spread it out roughly across the pan, and then let it sit for a minute or two (otherwise, it will be too hot and sticky to work with). Once it’s not sticking to the touch, use a rice paddle or bowl scraper (or your hand) to press down into each corner of the pan and flatten it as evenly across the pan as possible.<\/p>\n
– Let it sit and cool for 30-45 minutes, then pull the parchment paper up out of the pan, and pull it down from the sides so you can cut square pieces. After cutting the squares, wrap them in Saran wrap until ready to be served (you can also freeze if you’d like to save them).
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