1.   Add the chilled butter pieces, and pulse until the mixture resembles grated cheese.

2.   Cut chilled brown butter into pieces and add it to flour.

3.   Grating the chilled butter for the topping on the large holes of a grater makes it easier to incorporate into the flour.

4.   I tested both types on thin- and thick-skinned vegetables and fruits, and on hard cheese, lemons, chilled butter and French chocolate.

5.   Place chips, vanilla and butter flavor, about half the marshmallow creme, chilled butter and nuts into a large saucepan or glass dish and set aside.

6.   Remove from heat, and whisk in the chilled butter.

7.   Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea-size pieces of butter in it.