Make classic Rice Krispie Treats with a richer, nutty flavor by incorporating brown butter.
Author:Ahazzam
Prep Time:10 min
Cook Time:7 min
Total Time:1 hour 17 min
Yield:12 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 tablespoons unsalted butter
1 (10 ounce) package marshmallows
6 cups puffed rice cereal
1 teaspoon vanilla extract
1/2 teaspoon 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 medium saucepan over medium heat. Allow the butter to melt completely.
Continue cooking the melted butter, stirring occasionally. The butter will foam, then the milk solids will begin to turn golden brown and sink to the bottom. You will smell a nutty aroma. This takes about 5 to 7 minutes. Watch closely to prevent burning.
Once the butter is a deep amber color and smells nutty, immediately remove the pan from the heat. Stir in the sea salt, if using.
Add the marshmallows to the warm brown butter. Stir constantly until the marshmallows are completely melted and smooth.
Remove the pan from the heat source. Stir in the vanilla extract.
Pour the puffed rice cereal into the marshmallow mixture. Fold gently until the cereal is evenly coated.
Transfer the mixture to the prepared baking 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 can make 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 depth; watch the color carefully as it moves quickly from golden to burnt.
For an extra flavor boost, sprinkle flaky sea salt over the top immediately after pressing the mixture into the pan.
If you prefer a softer bar, use slightly less cereal or slightly more marshmallows.