Brown butter rice krispies treats with chocolate
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Brown butter rice krispies treats with chocolate
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Brown butter rice krispies treats are super quick and easy sweet to make. Cover with melted chocolate and colourful mini Easter eggs for Easter.
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Ingredients
- ¼ cup /65gms salted or unsalted butter
- 150 gms half a 12-ounce bag of marshmallows (standard size or mini)
- 1/ tsp vanilla extract optional
- Approx. 1/2 tsp flaky sea salt flakes or kosher salt
- 3 cups/90gms Rice Krispies cereal
- 200 gms chocolate milk or dark or a mixture of both - you can use chocolate chips or chocolate bars
- Chocolate mini eggs for decoration optional
Instructions
- Prepare a 20cm x 20cm /8 x 8 inch or 9-inch square baking pan by greasing it with butter, spraying it with cooking spray or lining it with baking or parchment paper.
- In a medium-sized pot, melt the butter over medium heat until it starts to froth. Lower the heat and continue cooking while stirring constantly with a silicone spatula until the bubbling ceases and the small bits of milk solids begin to turn golden brown, which should take another 2 to 3 minutes. This step requires close attention, as you want the milk solids to become medium-dark brown but not black.
- After turning off the heat, immediately add the marshmallows to the pot to prevent the butter from cooking further. Stir until all the marshmallows are coated in the hot, browned butter and begin to soften, which should take about 1 minute.
- Turn the heat back to low and add the salt, stirring until the marshmallows are almost smooth, with a few small lumps being acceptable, which should take 1 to 2 minutes.
- After turning off the heat, stir in the vanilla and add a sprinkle of ½ tsp of salt. Then add the cereal. Fold the mixture over with a large silicone spatula until all the cereal is coated.
- Pour the mixture into the prepared pan, using the spatula to gently spread the cereal mixture evenly throughout the pan without packing it down to retain the light and delicate texture.
- Melt the chocolate in a double boiler or microwave and spread over the rice krispies treat. Work quickly to coat the surface as it will immediately start to seep into the surface. Add a final sprinkle of salt and decorate with the chopped mini Easter eggs or sprinkles
- Let cool for at least 30 minutes before cutting. Place in the fridge to speed up the firming of the chocolate.
- Once cool, remove from the pan and transfer to a cutting board. Using an unserrated knife, cut into 16 squares by dividing it into a 4-by-4 grid.
- Store the treats in an airtight container at room temperature for up to 5 days and enjoy!
Notes
- The rice Krispies treats set in an hour and once decorated store them in an air-tight container.
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