Make classic Rice Krispie Treats with the added depth of nutty, brown butter flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:70 min
Yield:12 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 tablespoons unsalted butter
1 (10 ounce) package marshmallows, or about 4 cups miniature marshmallows
1 teaspoon vanilla extract
6 cups crispy rice cereal
1/2 teaspoon flaky sea salt (optional)
Instructions
Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
Place the butter in a large saucepan over medium heat. Melt the butter completely.
Continue cooking the melted butter, swirling the pan occasionally. The butter will foam, then the foam will subside, and brown bits will form at the bottom. You will smell a nutty aroma. This takes about 5 to 7 minutes. Watch carefully to prevent burning.
Remove the pan from the heat immediately once the milk solids turn golden brown. Do not let it get dark brown or black.
Stir in the vanilla extract.
Add the marshmallows to the saucepan with the brown butter. Stir constantly until the marshmallows are completely melted and smooth.
Remove the pan from the heat. Stir in the sea salt, if using.
Add the crispy rice cereal to the marshmallow mixture. Fold gently until the cereal is evenly coated.
Transfer the mixture to the prepared pan. Lightly press the mixture into an even layer using a piece of wax paper or lightly buttered spatula. Do not press too firmly, as this makes the bars hard.
Let the bars cool and set completely at room temperature for at least 1 hour before cutting into squares.
Notes
Browning the butter adds a rich, toasted flavor that complements the sweetness of the marshmallows.
For an extra layer of flavor, sprinkle a little flaky sea salt on top immediately after pressing the mixture into the pan.
If you want a chewier bar, use miniature marshmallows.