Let’s be honest for a minute, ok? I’m basically just a big kid. And the shame of what I’m about to tell you is even greater because of that. I haven’t eaten a rice krispie treat in YEARS. Yes. Me. Of all people. I’ve forgotten just how DAMN GOOD these sticky, sweet, marshmallowy treats are. Oh baby! The best part though, these ones have BROWNED BUTTER in them. That’s right, browned butter rice krispie treats.
Hole-up hole-up HOLD UP! As I’ve said many-a-times before, browned butter is majestic. It’s liquid gold. Quite literally, that’s the color of it. Anytime I see butter in a recipe, and it makes sense to brown it (it should always make sense to brown it though), oh you it’s happening! Come on now!
And the best part, after the eating part of course, is that these are stupid easy to make. There’s no baking involved. Just brown your butter, add the marshmallows, add the rice krispie treats, mix, pour, and wait. That’s the hardest part. Waiting.
Like when you’re waiting for your grilled cheese to…grill? Cook? Brown? Toast? Who really knows. And then you turn your back for a split second and it’s burnt. Wtf. Then there’s smoke everywhere. Then you gotta turn your damn fan on cause the fire alarm went off. And then you gotta open all the windows and doors. But then the flies come in.
First world problems; grilling up a grilled cheese.
Sidetrack queen here. I mean, a grilled cheese is a good thing to get sidetracked about I guess. “My mind is going a mile an hour.” -Michael Scott.
Now browned butter rice krispie treats are hella delicious. Yes. We can all agree. And if you don’t, more for my fat ass. But think of adding shit like cookie butter, peanut butter, ALL THE BUTTERS, chocolate, Nutella, or even Oreo’s to them. Holy shit. OREO’S.
Ok byyyyyyye!! I’m off to first, eat a whole pack of Oreo’s, and then use the second pack to make rice krispie treats. OH GLORY!
Browned Butter Rice Krispie TreatsPrint Recipe
- 4 ounces (113 grams) unsalted butter, plus extra for the pan
- 1 10-ounce (285-gram) bag marshmallows
- Heaping 1/4 teaspoon coarse sea salt
- 6 cups (160 grams) krispie rice cereal (about half a 12-ounce box)
Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can use a piece of waxed or parchment paper, sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula or an offset spatula also works well too!
Let cool, for about 30 minutes to an hour. I like to flip my pan over and tap it on the countertop, which should release the rice krispie treats in one whole piece. Then I cut into pieces, so as not to make scratch marks on the pan.
Recipe from Smitten Kitchen.