Brown Butter Rice Krispy Treats
My current favorite potluck contribution are these slightly fussed up rice krispy treats. It only takes a few more minutes to brown the butter but makes this kid favorite infinitely more delicious to an adults’ palate. The sweetness of the marshmallows is much more balanced with an addition of salt, and with very little extra effort you have a nutty, salty, sweet treat that everyone will enjoy. Bonus points- this recipe uses the entire package as a measure, so you won’t have that random leftover bit of cereal taking up space in your pantry. You can easily customize rice krispy treats with sprinkles, freeze dried fruit or candy mix-ins for a holiday, or if you’re up for the added challenge, they’re extra delicious dipped in chocolate. Enjoy!
Brown Butter Rice Krispy Treats
Ingredients
- 1 box (standard 12 oz size) Puffed Rice Cereal
- 1/2 cup butter
- 2 10 oz bags of marshmallows
- 2 tsp vanilla bean paste (sub 1 tsp vanilla extract)
- 2 tsp kosher salt
Instructions
- Spray a large, heatproof bowl with a non-stick or neutral oil spray. Pour rice cereal into bowl and sprinkle with salt.
- Melt the 1/2 cup butter on the stove in a large saucepan over medium heat. Bring the butter to a slow boil and allow to brown to a deep golden hue. Take care to swish the pan and not let the bits on the bottom fully burn/stick.
- Add marshmallows to saucepan with browned butter and stir until the mixture is fully melted and smooth. Add vanilla.
- Pour marshmallow and butter mixture over prepped rice cereal. Stir to combine, making sure all of the cereal gets coated in marshmallow.
- If using any mix-ins (sprinkles, chocolate chips, freeze dried fruit) add now.
- Press mixture firmly into a 9" x 13" pan. Use the bottom of a drinking glass sprayed with oil to press the edges into corners and even out the top.
- Allow to cool for two hours before cutting into squares or shapes.
