During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

We all get that urge to bake. We see a cookie recipe on Instagram, a pie being made on one of our favorite cooking shows, or we just get that sugar tooth craving and need a treat immediately. But even with more time to spare at the moment, baking takes time and the waiting period can be grueling. We need the instant gratification of our work. These cereal treats are quick and easy, despite the suggested one-hour cooling time, you can eat these right away. If you have kids, baking these is a fun family activity especially if you opt for sprinkles and let them take creative control. Traditionally, these are made with just butter, marshmallows, and crispy rice cereal. The added vanilla and browning of the butter adds more depth of flavor and mellows the sweetness of the marshmallow. Any cereal without a sugary coating will work, like cornflakes, cheerios, or chex. If you want to use sugar coated cereal, go ahead – it’s time to treat yourself. ––Justin Burke 

Brown Butter Cereal Treats
Yields 12 pieces 

Ingredients
1 cup unsalted butter
½ teaspoon vanilla extract
2 10-ounce bags marshmallows
½ teaspoon salt
9 cups cereal
1 cup sprinkles, optional

Directions 

1. Butter a 9-by-13-inch baking pan and line with parchment paper, then butter or coat with nonstick cooking spray the parchment paper. Set aside. 
2. If using sprinkles, mix cereal and sprinkles in a large bowl to evenly distribute and set aside. 
3. Using a large saucepan over low heat, melt the butter. Once the butter has melted, it will start to bubble and crackle. After about five minutes, the butter should be browned (you want a dark golden brown color). 
4. Carefully add the marshmallows, salt, and vanilla and stir constantly until the marshmallows are completely melted and smooth. 
5. Remove the pan from the heat and add the cereal. Stir immediately using a wooden spoon to coat the cereal evenly. 
6. Dump the cereal mixture into the prepared pan and pat down into an even layer. Let cool for 1 hour, then cut into 12 pieces. 
7. Store in an airtight container at room temperature for up to three days. 

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