Food

The Quick Dessert I Bring to Every Party

salted brown butter crispy treats

Next in our month of easy desserts are these salted brown butter crispy treats by food genius Deb Perelman. When a coworker made them for me, I lost my mind over the extra-salty flavor, and they’re now the one dessert I’ll make regularly in my shoebox NYC kitchen. Here’s how to whip some up…

Salted Brown Butter Crispy Treats
From Deb Perelman in Food52 Genius Desserts

Here’s the truth: the classic recipe that’s been printed on the Rice Krispies box since 1940 is already a genius dessert. It’s ready in 10 minutes without heating the oven, using three ingredients you can find anywhere: cereal, marshmallows, butter. In fact, it’s so ubiquitous that we tend to thumb past it in our mental recipe files in favor of newer, flashier prospects. But here’s another truth: most people will walk past all sorts of fancy cookies and tarts to get to the stack of crispy treats before the rest of us make off with them.

This modernized riff is very much like the original — the same siren crunch surrounded by sweet, soft goo –and uses virtually the same technique. The only differences are that you sizzle the butter a bit longer, until the milk solids have turned toasty and brown, and add salt to balance the sweet. (Oh, and what was 3 tablespoons became a full stick of butter — more to brown!) You might be tempted to brown the marshmallow, too, but don’t: it will only turn the bars dry and stiff, and I know you’re in it for the goo. 

Recipe: Salted Brown Butter Crispy Treats
Makes 16 treats

You’ll need:

1/2 cup unsalted butter, plus more for the pan
1 10 oz. bag marshmallows
6 cups Rice Krispies cereal 
Heaping 1⁄4 teaspoon coarse sea salt

Generously butter an 8 by 8 by 2-inch cake pan. (If you want to make it extra easy to pop out the treats, line the pan with parchment paper, leaving a 1-inch overhang on two opposite sides for easier lifting when the bars are done.) Melt the butter in a large pot over medium-low heat, stirring frequently with a silicone spatula, until it browns. The butter will melt, then foam, then turn clear golden with brown bits and start to smell nutty. Be patient and don’t wander away — the bits will go from brown to black quickly, and you don’t want black.

Turn off the heat as soon as the bits in the butter are a deep nut brown color. Immediately add the marshmallows and stir until smooth. The residual heat from the pot should be enough to fully melt the marshmallows, but if not, return the heat to low and cook until the marshmallows are completely smooth. Remove the pot from the heat and pour in the cereal and salt. Stir well to make a big sticky mass, then quickly scrape the mixture into the prepared pan. Flatten the gooey mix evenly with a spatula or buttered waxed or parchment paper, pressing into the edges and corners.

Let cool to room temperature, about 30 minutes, and cut into squares to serve. Store in an airtight container at room temperature.

Thank you so much, Deb and Food52! Your cookbook is beautiful.

P.S. More recipes, including cream cheese chocolate chip cookies and the #1 thing to keep in your freezer.

(Reprinted with permission from Food52 Genius Desserts by Kristen Miglore, copyright © 2018. Recipe by Deb Perelman. Photography by James Ransom © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Thanks to Franny Eremin for helping with this series.)

  1. Chris S. says...

    Love these! Thanks Deb P! Her first cookbook she dedicated it to “the best thing I ever baked, my son”. I like to double the recipe for a 9×13 inch pan. Make them in a big stock pot. Sprinkle the tops with fancy Maldon salt. I have made wedding cakes with this recipe.

  2. Brit says...

    I use this recipe ALL OF THE TIME and people go crazy! Here’s a secret: replace two cups of the rice cereal with smashed up Golden Grahams. Life changing.

  3. Jillian Stephenson says...

    I have a similar recipe from thekitchn.com and I made them for a Labor Day weekend gathering. They got rave reviews! People said things like “these are the best rice crispy treats I’ve ever had!”, and “what’s your secret ingredient?” Brown butter and sea salt!

  4. Danielle says...

    I make these ALL. THE. TIME. Everyone loves them…except for a dear child I know who took one bite and promptly removed said bite from her mouth. That’s why I always refer to these as “adult rice krispie treats” :)

  5. Emily L says...

    Deb is fantastic and my favorite food blogger. I taught my son to make these last year (when he was 10). He is very specific about them and makes sure the butter browns perfectly. They have been a hit wherever I’ve taken them. Thanks, Deb!

  6. I love rice crispy related recipes! I think I’ll just add some chocolate chips to this recipe. Thank you for sharing!

  7. Another rice crispy-based crowd favorite is a recipe I make for all new moms, they are especially great for those middle-of-the-night feedings when you are starved and need a quick bite! From the book: The First Forty Days.
    Peanut Butter & Honey Rice Crispy Treats
    1 c peanut butter
    1/2 c (1 stick) salted grass-fed butter
    1/2 c honey
    2 c puffed rice cereal (I often add more cereal for a thicker bar)
    Pinch of sea salt
    Optional add-ins: chocolate chips, shredded coconut, chia seeds (extra nutritional boost), nuts or dried fruit
    Melt peanut butter, butter, and honey in a small saucepan. Add to a mixing bowl of puffed rice and sea salt. Stir to combine. Transfer to 8-inch square baking dish and chill for at least 20 minutes. Store in airtight container in refrigerator—they will soften at room temperature.

    • Jessica says...

      I am expecting, and will definitely be making these! Thanks for the tip!

    • Kristin says...

      This is genius for new parents! I always struggle with what to bring, but this is a great idea. Thanks!

    • Bec says...

      Just made these, measured in a really half-arsed way, chucked in some left over cooking choc (dark) to the pot of melting things. They are ahhhhh-mazing. I do no have the excuse of being post-partum or breastfeeding but they’re definitely going to keep me going as I run after my 2 year old.

      Thanks heaps for sharing!

  8. Stacey says...

    I LOVE Deb and have been following her for years. These Rice Krispie treats have elevated my love of her to a deep passion. These have now become my go-to snack to bring along places and to give to new moms. The trick is to make sure the butter goes just a bit further than you feel comfortable when browning. I’ve had friends try and make them and they did not brown the butter enough. You should see little flecks of brown in the Rice Krispie treats! Also, totally stealing some of these add-in ideas. The swirl of Nutella might put me over the edge!

    • Nicole says...

      Thank you for the tip! I have made these several times, and they were quite good, but didn’t taste all that different from regular ones. I am always nervous that I will burn the butter, but next time I will test my limits:)

  9. Jenn says...

    I make these every year for my own birthday cake because I love them. Pro tip: add a big scoop of peanut butter after the butter has browned. They go from really good to utterly irresistible.

    • Amy says...

      We always add a heaping scoop of peanut butter to our standard rice crispy treats, too. And then eat the entire tray in one sitting because they are just so darn good!!

  10. Stefanie Onieal says...

    I am an elementary school teacher and one year a parent made RC treats in the shape of a Minecraft character on a stick. The sweetie whose birthday we were celebrating left one for me on my table which I did not notice until all the kids had left for the day. Normally I would pass on a treat like this, but I was STARVING, so I took a bite …I instantly time-traveled back to 1972… sitting at the kitchen table having an after school snack with my older brother. It literally brought tears to my eyes (A MINECRAFT RICE CRISPY TREAT of all things!). I worked for a bit and after shuffling some papers around noticed another treat laying on my desk!! I quickly gobbled it up and then emailed the little boy’s mom to share my story. Obviously I will be trying this recipe soon!

  11. Katrina says...

    I made these a couple of years ago and decided to give them to friends so I wouldn’t eat them all myself. When we were waiting for an Uber to go to the next bar, everyone freaked out that a) I had brought rice krispie treats for everyone and b. that they were so damn delicious. Food is even better when you make it into a memory.

  12. Darcy says...

    True story: I made these and brought them to a party, and let me tell you that although I was excited, no one cared. Not a single comment. Everyone was totally underwhelmed. (~shrug~)

    • Masha says...

      Are you kidding me! People like that don’t deserve homemade treats, haha. It’s crazy how much an enthusiastic audience can inspire you!

  13. alyssa says...

    I make these every Halloween – and don’t let anyone tell you they aren’t delicious for breakfast with your cup of coffee!

  14. Kaitlin says...

    Brown butter makes everything better, but the best marshmallow squares I’ve ever had didn’t have cereal in them; they were made with ripple-cut potato chips. Crush up one bag of chips and use the same amount of butter and marshmallow as in your cereal treats recipe. It’s an unexpected, but totally delicious, riff on the classic.

  15. Dawn says...

    When I’m hosting littles, I always make celery with peanut butter inside. On regular days I fill with raisins–the traditional “ants on a log.” But for holidays or special gatherings, I fill with M&M’s. Kids and their grown-ups both love them. Simple, easy, gone.

    • Kim says...

      Speechless in a good way… will definitely give that a shot! Thanks for the idea!

  16. Biscotti are super easy to make or even brownies (I use a boxed mix and add orange zest or chocolate chips or tahini or salt!).

  17. Caitlin says...

    Making rice krispie treats that have a savory component results in a unexpectedly delicious twist on the classic. Additions include ramen noodles and Furikake Rice Seasoning. I add a touch of soy sauce to the melted butter and marshmallow. I know it sounds weird, but I love the salty sweet combo!

    I’ve brought these to many parties and adults and kids both love them. I was inspired by Joy the Baker: http://joythebaker.com/2015/12/ramen-rice-krispie-treats/

  18. YUMMMMM Get in my belly right now please and thank you!!

    Rebecca

  19. Rice Krispies are always a good idea.

  20. Sarah says...

    My kids are off school due to ice today (in NOV!?!), and I’m sooo tempted to make these! Currently my go-to is a different take on rice krispies treats that my mom used to make: I add peanut butter to the butter/marshmallow mixture and after it’s all pressed into the pan I top with melted dark chocolate. I make these as a special treat during the 1st week of school each year, and love to “fun” them up with sprinkles on top (multicolored for parties, red/white/green for xmas, etc)

    • Kim says...

      Chocolate Scotcheroos! The recipe was printed on the Rice Krispies box for ages.

  21. Beth says...

    I make these ALL the TIME!! My son now knows how to identify when the butter is browning and the smell turns nutty. People now request them at parties and family gatherings. I love that they feel special but are so easy to make! I’m not a very accomplished baker so it’s wonderful to have a go to recipe make for bake sales and gatherings. And I usually have the ingredients on hand. I LOVE Smitten Kitchen!

  22. Lauren says...

    I have to share another riff on Rice Krispie Treats that has been super successful for me. They are ADDICTIVE! These use Milky Ways in place of marshmallows <3

    Bob’s Your Uncle Bars
    aka Milky Way Treats

    For 8×8 pan:
    1 ¾ Milky Way bars (3.63 oz bars)
    4 Tbsp. unsalted butter
    3 cups Rice Crispies cereal
    1 or 2 oz. Baker’s semi sweet chocolate

    For 9×13 pan:
    3 ½ Milky Way bars (3.63 oz bars)
    8 Tbsp. unsalted butter
    5 cups Rice Crispies cereal
    2 – 4 oz. Baker’s semi sweet chocolate

    · Cut up candy bars and butter into large microwave-proof bowl. Microwave for 2 minutes on high. (Or you can melt over a double boiler.) Stir until butter and candy are evenly blended.
    · Stir in rice crispies until they are evenly coated with candy mix.
    · Press into slightly buttered pan.
    · Melt chocolate according to directions on Baker’s package.
    · Spread chocolate thinly over the top of the cereal/candy mix in pan.
    · Cool before cutting into bars. May need to refrigerate on extremely hot days.

  23. Elly says...

    Wanna elevate your RKTs even more? Throw in a 1/2 cup or so of marshmallows when you’re stirring the marshmallow cream and cereal together. You’ll get little pops of mallow throughout!

  24. Andrea says...

    I may be in the minority, but I don’t trust any Smitten Kitchen baking recipe. I’ve tried enough of her baked goods that look tempting, only to have things fall through again and again. I don’t think she actually tests her baking recipes. If you look through her “I Made This” comments, the baked goods are filled with disaster.

    I bake and cook enough to think that just a handful of cookbook authors put the time in. Sadly, Deb Perelman doesn’t.

    • Caitlin says...

      I think this is an unfair comment. I’m sorry to hear that you feel this way, but not everyone does. I don’t know how one can mess up or have rice krispie treats “fall through”.

    • Jenny says...

      I kind of agree! Try onceuponachef.com . Jen’s recipes are perfection.

    • Kate says...

      They’re just rice krispie treats. The recipe has been on the box since time immemorial. Browning the butter is just the next step. I hesitate to even say that she owns it or that it’s a unique concept at all – I’m sure there are plenty of us who started browning butter and adding extra salt to chocolate chip cookies and then it was obvious to do the same with rice krispie treats! I think this is a recipe you can trust, regardless of to whom it’s attributed.

    • Hayley says...

      oh that’s unfortunate, I have made a lot of her baking recipes and they all turned out well except for one disappointing pear – chocolate cake.

    • emma says...

      I like the ideas but have had similar experiences… but if you know a bit about baking/cooking & the way things should look, it’s not super hard to use it has a jumping off point. I’m also just not a fan of the whole browned butter thing (joy the baker, who I love to read, is also obsessed)- I’ve never found the extra work to be worth the payoff.

    • alyssa says...

      Strange – I’ve been using her recipes for 7 years now, and I can’t name one failure.

    • LR says...

      I have made many, many Smitten Kitchen baked things and they have all been delicious. She definitely tests her recipes!! I think this is quite an unfair comment and not true of her comment section at all. Follow her on instagram and just read her write ups, it’s obvious she is testing them.

    • Julie says...

      Strange that we all have such different experiences, but every baked good I’ve made from SK (and I’ve made dozens) has turned out great. She lives in an apartment in NY, I live in a basement in Utah, and I think ovens are different enough/elevation changes things that it makes sense that her comment sections are filled with people asking questions/for changes. I actually find those questions and mishaps incredibly helpful. As far as SK baked goods that have turned out well for me exactly as written, I’ll include these krispie treats, her walnut cake, chocolate olive oil cake, mom’s apple cake, salted chocolate chunk cookies, chocolate sables, strawberry summer cake, two giant raisin cookies (from her most recent cookbook), pie crust, pecan pie with a chocolate bottom, favorite brownies, key lime pie, everyday chocolate cake, pumpkin bread, blueberry boy bait, and salted peanut butter cookies, to name a few. Why take the time to make such a negative comment? Is it really to save us all from the agony of potentially-meh krispie treats?

    • Amy says...

      So sad to hear this! Add me to the list of people who have made dozens of Deb’s recipes over the years, and no failures that I can think of! Her site is the first place I go if I need a recipe.

    • SallyK says...

      This is my least favorite recipe from Deb. I made them once and will never make them again. There’s over twice as much butter as in the original recipe and probably half again as many marshmallows. It’s just too much and made me wonder if browned butter was highly overrated.

    • Angela says...

      Wow… We have had very different experiences. I’ve had a lot of success with her recipes, and my go-to cake recipe came from her and is a huge hit every time I make it. She’s always one of my go-to’s when looking for something new to make. ( also, I’m quite sure she does test her recipes! I think the problem is much more likely user error, differences in ingredients, bad luck…)

    • Aya says...

      I have to disagree as I have made dozens of her recipes over the years, both savory and sweet, and have yet to be let down by one. I’ve had particularly good results with her baked goods.

  25. Ashley says...

    My son does not like cake with frosting. For his fourth birthday (in October), I made him a four-layer “cake” out of Deb’s Salted Brown Butter Crispy Treats & it was the most successful dessert I’ve ever prepared. Everyone loved it, most of all the birthday boy. :)

    Thanks, Cup of Jo & Franny, for featuring easy, crowd-pleasing recipes from wonder women like Deb.

  26. Heather says...

    I am an absolute nut for sweets, but rice krispie treats just do not do it for me. Anyone else that way? This does sound like a cool way to do them though!

    • Eloise says...

      Same here, although the Milky Way version someone posted above sound better.

  27. Heidi says...

    This is the only way to make rice crispy treats… Deb is a genius! Sometimes I swirl in a big fat spoonful of Nutella into the marshmallows before adding the cereal. So good!

    • Joanna Goddard says...

      oh my gosh, now THAT’S a great tip!

  28. Capucine says...

    Uh, nope. I have a theory that certain desserts are cultural, if you don’t grow up eating them, it’s not going to be something you understand as an adult. Like the melon-swetened almond paste desserts from my husband’s French town or the red bean paste balls at my girlfriend’s Korean wedding, I just don’t get how rice crispy treats ever became a thing. Being raised in an ashram-commune, I discovered these as an adult and they’ve puzzled me ever since. They are both dry and soggy, the plain taste of sugar without anything interesting going on. My French husband just assigns them to the same uniquely American mystery food category as Cheese Whiz and Kool Whip. I think it’s the marshmallow facet; what even ARE marshmallows? One relative will bring her annual yams with marshmallows next week and we’ll both gaze at them perplexed like we do every year. Now, salted caramels, THOSE I can get excited about!

    • gfy says...

      Same. I think it IS a cultural thing. I grew up American but with homemade German baked goods…rice krispy treats never even made it on the radar.

  29. I love this crispy recipe! Delicious!

  30. Lauren E. says...

    A chef friend once said to me, “If you’re gonna melt butter, why not brown it?” So that’s basically become my motto for life.

    • Elly says...

      Love this motto!

    • Joanna Goddard says...

      haha +1!

  31. Kate says...

    Rice Krispie Treats are a pretty common dessert at family events, but the first time I brought these people lost their minds! I can’t make them very often because I will honestly eat the entire pan if left to my own devices.

    • Talia says...

      Me too!

  32. SFord says...

    My last minute desserts are either Eton mess or tiffin – both very British!

    Eton mess – crumbled meringue (not into crumbs, but kept as chunks) and chopped strawberries stirred into stiffly whipped cream.

    Tiffin – Crushed chocolate digestive biscuits mixed with melted butter, brown sugar, cocoa powder and chocolate chips placed in a dish which has been lined with baking parchment and press mixture down with a spoon. Melt milk chocolate and pour over the top in a thick layer. Put in the fridge for an hour or so, Use a knife to cut into slices before it chills too hard. Place back in the fridge until needed. You can add any additional extras to the biscuit mixture like nuts, marshmallow etc

    • Jessica Melindy says...

      Here in Atlantic Canada we have something like Tiffin – made with saltine crackers, brown sugar & butter, and chocolate (+ plus anything else like skor bits). My Dad makes it at Christmas time and we call it Christmas crack because it’s so addictive!

  33. Marsa Musha says...

    This is my go to dessert for any party as well. Deb is the best!

  34. Nathalie says...

    Ahhh! I’m craving this piece of my childhood but I can’t get rice crispies where I live now. Has anyone ever tried this with special K? (That is available here)

  35. Yvonne says...

    SO bad but oh SO good!!! Totally forgot homemade school charity cake sale today. Saw this by chance last night. It was serendipity!! Quickly whipped these up this morning. You’ve saved my bacon. Thank you x

  36. Emily G says...

    I’ve made these so many times, and they’re always a massive hit!

  37. Clara says...

    Love this! But my mother always added vanilla extract. It makes such a difference!! Highly recommmend :)

  38. Jill says...

    OH YES these are phenomenal! I love Deb!
    Also, popcorn with brown butter. Omg. Hardly need salt when that brown butter tastes so nutty and salty all by itself.
    So. Good.

  39. Milou says...

    And, if you’re vegetarian you can use Dandies Marshmallows! Vegan: also use Earth Balance (or preferred other) as sub for butter. Yum!!!

    • Erin W says...

      Was also about to update for vegetarian/vegan: Trader Joes sells vegan marshmallows!

    • I’m making these now and the kosher marshmallows are taking really long to.melt. is this normal?!

  40. deannagabriel says...

    Another rousing endorsement for these over here. MAKE THEM! My family has been making them this way for years and they always go. My sister even makes an extra pan for my cousin to take home every time because he loves them so much. I’ve never met a Smitten Kitchen recipe I didn’t like. I dream of randomly running into Deb one day when I’m out and about buying groceries or at the Greenmarket!

  41. Anna says...

    These have been my go-to recipe for pot lucks and parties for years and they are always a hit. They usually elicit comments like “these are the BEST rice crispies EVER” from adults and kids. I highly recommend them but also fear that other people will catch on to how easy and delicious these are and start bring them to parties and I will need to find a new go-to! Good thing there are plenty of gems in the Smitten Kitchen archives!

  42. Heather T says...

    Oh yeah. The browned butter totally revolutionizes rice crispy treats! I cannot make them the original way anymore! And ALWAYS a party hit!

  43. Kerri says...

    These are SOOOOO good! I made them for the first and second and third time when I visited my family last Christmas. Counts as breakfast because it’s cereal. Consume with coffee.

  44. Kim says...

    She made these as a simple demonstration at a book signing in Chicago and I now associate the smell of brown butter with her.

  45. Lauren says...

    YES! I just (re)made these for a friendsgiving, and they received so much praise I felt pretty bad for the the poor guy who had made apple crisp with handpicked apples he’d driven hours to collect!

  46. Steph says...

    People FREAK. OUT. OVER. THESE.

    They are so good despite being so easy. Make them.

  47. I rarely make a substitution to a Smitten Kitchen recipe but I make an exception here – please make these with half regular Rice Krispies and half cocoa Krispies – delicious! Warning – you will eat the whole pan.

  48. Thanks for including the temperature at which to store these! I always struggle with that aspect with desserts.

  49. Ok sold. Making these tomorrow!

  50. kathy says...

    will kids like this version? look delicious but wondering if it will work for a big dinner party with lots of little guests.

    • Ashley says...

      I made these for my son’s birthday treat to share with his class in pre-k. I did dip one end of the rectangle in chocolate with some sprinkles to make it look more “Birthday festive.”) The kids loved them. The taste isn’t too adult for most kids, just a more flavorful version of the original. (Think a little more caramel-y and buttery.)

  51. Christine says...

    Theeeeeee best! I make them alot and people are always surprised at how good they are! Including me! Such simple changes/additions but so much better than the original!

  52. Megan says...

    Bring these to a new mom! When I had my second baby I made myself (and ate) a whole pan of these during the insanity of breastfeeding hunger and sleep deprivation. Also, all of my favorite recipes come from Deb!

  53. Laurie says...

    Oh wow. Seems like they’d also be awesome with some roasted, salted cashews, pecans or peanuts added in. Like a salted nut roll….

    • Lisa says...

      I LOVE salted nut rolls! Great idea!

  54. Cate says...

    This is too funny! I just made Deb’s recipe and tripled it to make a Rice Krispie cake for my friend’s baby shower today! It was delicious with cream cheese buttercream. My only tip would be not to shy away from the salt! It’s such a good touch.

  55. caitlin says...

    This is truly the best recipe. It’s been a secret weapon of mine for a while!

    One other idea to “elevate” the standard krispie treat…. add food dye to the marshallow+butter mixture. This Halloween, I divided my ‘mellows and butter into three pans (3-2-1 ratio) and added yellow and orange food coloring to the 3 and 2 pants. Add in cereal and then in a springform pan, add the yellow colored mixture around the outside portion of the ring, the orange wedged in middle and the remaining “white” plopped in the center circle. Let cool and cut like a pizza and VOILA! you have candy corn that people actually WANT to eat. This method will add two extra messy pans and potential for a slightly burned finger but made me look like a Pinterest enthusiast to the other parents.

    I plan to do a similar activity with a bundt plan and green food coloring for a holiday “wreath” (and will add a frosting “bow” and sprinkle “ornaments” to that one!)

    • Clare says...

      My favorite holiday cookie-ish item that my family makes every year are “wreaths”–rice krispie treats but made with cornflakes instead of rice krispies, dyed green with food coloring, and shaped into wreaths! We use three little cinnamon imperials as decoration. To be honest, in recent years, we’ve gotten lazy about shaping them into wreaths (you have to butter your hands well and work quickly, because it gets sticky!) and have just started making little clumps (boughs of holly, I suppose) and calling it good.

    • I was just making Rice Krispie treats last night (my assignment for today’s Thanksgiving feast at daycare) and my friend told me to spray my hand with Pam or some other cooking spray and then shape them however I wanted. Totally worked like a charm! Seems much easier than butter. Just sharing because it helped me so much as someone who doesn’t do much baking and had never made Rice Krispie treats before.

  56. Jill says...

    See these are the things I need to know lol :D
    The residual heat from the pot should be enough to fully melt the marshmallows, but if not, return the heat to low

  57. mollcoll says...

    I can attest to these being the best – and so easy. Adults go insane for them!

  58. Rae says...

    Anything created by Deb Perlman gets a thumbs up from me. ALL of her recipes work and her writing is so charming. She is my imaginary best friend in NYC, along with all of you Cup of Jo folks, and Gemma Burgess. Obviously I will be bringing these treats to our next imaginary potluck.

    • Joanna Goddard says...

      i will bring cheese for our imaginary potluck!! sounds like a dream :) :) :)

    • Bec says...

      I was just saying this last night! Deb’s recipes always work but even better they’re easy to read and don’t require scouring mountains for random ingredients. Go Deb!

    • Louisa says...

      This morning my daughter was doing a USA puzzle and we we’re trying to name all the states where we have family and friends. NY? “Um, so my friends Deb and Joanna live there, but you don’t know them and they don’t know me.”