Extra-Gooey Rice Krispie Treats with Brown Butter
Yield: 16 bars
These bars are an indulgent, adultified version of the classic rice krispie treats, with extra marshmallows, nutty brown butter, and flaky sea salt!
Ingredients
- 1 cup (2 sticks) unsalted butter, cold, divided (save the butter wrappers)
- 3 bags (10 ounces each) mini marshmallows, divided (See Notes below)
- 1 teaspoon pure vanilla extract
- 1 teaspoon Morton kosher salt
- 9 cups crispy rice cereal (See Notes below)
- ¼ teaspoon Maldon sea salt flakes, optional (and add more if you like!)
Instructions
- Unwrap the end of one stick of butter and lightly rub it over the bottom and halfway up the sides of a 9" x 13" baking pan. Or spray lightly with nonstick spray.
- Now unwrap both sticks of butter (save the wrappers) and add them to a large stainless steel pot over medium-low heat. Gently cook the butter to brown it, lifting the pot just a bit above the burner to swirl it occasionally. It's key to not let the butter get too hot and burn - keep the pot in occasional motion, so the butter doesn't sit still and burn. The melted butter will have lots of large bubbles that keep popping. After a couple minutes, the large bubbles will turn to small, foamy bubbles. (Keep swirling occasionally.) The butter will turn a deeper golden color, have a nutty aroma, and darkened bits will start to appear in the bottom of the pot. It usually takes 8-10 minutes total to get to this stage. Once the bits turn to a deeper golden brown color, it is done browning >> IMMEDIATELY reduce heat to low (it can quickly go from "browned" to "burnt"), and add two bags of the marshmallows, vanilla, and kosher salt to the pot. Stir constantly, scraping the bottom of the pot, until marshmallows are completely melted. Remove pot from heat.
- Add crispy rice cereal to marshmallow mixture and stir with a large wooden spoon until cereal is evenly coated. Add remaining one bag of marshmallows and quickly fold to evenly incorporate. Keep these marshmallows intact, so there are visible marshmallow bites scattered throughout the bars - do not smash them.
- Transfer mixture to prepared pan and use the buttery side of the reserved butter wrappers to press the mixture evenly into the pan. Press firmly, yet gently, to ensure delightfully chewy bars once set.
- Lightly crush the sea salt flakes with your fingers and sprinkle over the top.
- Let cool completely and then cut into squares. Store in an airtight container at room temperature for up to 3 days.
Notes
Marshmallows: Use any brand of mini marshmallows you like, as long as they are fresh and soft. Old/hard marshmallows will not result in soft, chewy bars.
Crispy rice cereal: Use any brand of cereal you like, as long as it is fresh. Stale cereal will cause the bars to taste stale.
Nutrition Information:
Calories: 312kcal Carbohydrates: 52g Protein: 2g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 3g Trans Fat: 0.5g Cholesterol: 31mg Sodium: 190mg Potassium: 19mg Fiber: 0.2g Sugar: 31g Vitamin A: 355IU Calcium: 6mg Iron: 0.4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.