Brown Butter Rice Krispie Treats - a recipe
Brown Butter Rice Krispie Treats
These aren't your childhood Rice Krispie treats - these are grown and decadent . The brown butter adds this incredible nutty depth. But here's the real genius: stirring in mini marshmallows while everything's still warm creates these amazing pockets of gooey sweetness throughout. The touch of smoked sea salt ties it all together with just enough complexity to make adults swoon. And almost annoyingly, of the 18 hours I spent cooking ACTUAL FOOD, this got the most rave reviews. So, there’s probably a lesson in that for me.
Yield: 8 servings (16 large squares) Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes (plus cooling time)
Ingredients:
6 tbsp unsalted butter
6 cups large marshmallows (for melting), plus 1 cup extra mini marshmallows (for stirring in)
1 tsp vanilla bean paste
1/4 tsp smoked sea salt
6 cups Rice Krispies cereal
Cooking spray or butter for greasing
Instructions:
Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly spray or butter the parchment
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Watch carefully during the last minute or two as it can go from perfect to burnt quickly
Add the 6 cups of marshmallows to the brown butter and reduce heat to low. Stir constantly until the marshmallows are completely melted and smooth. Remove from heat immediately once smooth
Quickly stir in the vanilla bean paste and smoked sea salt. Add the Rice Krispies cereal all at once and stir vigorously until every piece is coated with the marshmallow mixture. Work quickly
While the mixture is still warm and pliable, quickly fold in the remaining 1 cup of mini marshmallows. They'll start to soften slightly from the residual heat but won't completely melt, creating gooey pockets throughout the finished treats
Immediately transfer the mixture to your prepared pan. Using a buttered spatula or your hands (lightly buttered to prevent sticking), press the mixture evenly into the pan. Don't press too hard - you want them compact but not dense
Let the treats cool completely at room temperature for at least an hour before cutting. Once cooled, use the parchment overhang to lift the entire block out of the pan
Cut into squares using a sharp knife, wiping the blade clean between cuts if it gets sticky. Store in an airtight container at room temperature for up to a week
Pro Tips:
Brown butter timing: The butter should smell nutty and toasty - if it smells burnt, start over
Work quickly: Once you add the cereal, you're racing against time before the mixture gets too stiff
Mini marshmallow magic: Don't skip this step - those little pockets of gooey sweetness are what make these special