Brown Butter Rice Crispy Treats
User Reviews
5
Brown Butter Rice Crispy Treats
Description
This recipe starts by melting unsalted butter over medium-low heat until it foams and crackles, progressing to a brown butter stage with a nutty aroma and amber residue. Adding vanilla extract, marshmallows, and kosher salt at this point creates a melted marshmallow-butter mixture that is then combined with crispy rice cereal. The final mixture is transferred into a greased pan where it is pressed gently to hold shape but avoid compressing it too firmly, preserving a chewy texture.
These treats have the traditional light crunch of crispy rice cereal bound by a smooth, toasted marshmallow and brown butter blend, which adds a richer, nutty depth compared to classic versions. They are best allowed to cool and set before cutting into bars for serving.
To ensure the best results, fresh marshmallows and cereal are recommended as stale ingredients will affect texture and flavor. The mixture can be halved and baked in a smaller pan for fewer servings.
Ingredients
- 2 unsalted butter sticks (226 grams
- 1 teaspoon vanilla extract
- 2 mini marshmallows 10-ounce bags
- 1/2 teaspoon kosher salt
- 9 cups crispy rice cereal 225 grams
Instructions
- Spray a 9x13-inch baking pan with nonstick cooking spray or grease with a stick of butter.
- Melt butter in a large stainless steel pan over medium-low heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, add the vanilla, marshmallows, and salt to the pan. Reducing the heat to low, stir constantly until the marshmallows are completely melted. Remove from heat.
- Add the rice cereal and stir with a rubber spatula or wooden spoon until the cereal is evenly coated. Transfer the mixture into the prepared baking pan, pressing the mixture gently with your spatula, wooden spoon, or damp fingers into an even layer. Don’t be too aggressive pressing the mixture into the pan. You want to be firm enough to bind the mixture together, but not so firm that you compress it super solidly. The more tightly you pack it in, the more solid the end result will be once set. Be a little gentle so they stay chewy once set.
- Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.
Notes
- Use fresh marshmallows to ensure chewy texture in the treats.
- Employ fresh crispy rice cereal to maintain light crunchiness and flavor.
- You can prepare a half batch using half the ingredients and an 8×8-inch pan.
User Reviews
Overall Rating
5
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