Rice Krispie Treats with Marshmallows
User Reviews
5.0
3 reviews
Excellent
Rice Krispie Treats with Marshmallows
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This homemade brown butter Rice Krispie Treat with marshmallows is incredibly delicious. The special ingredient? Browned butter—it adds a rich, nutty flavor that truly sets these treats apart. Browning the butter deepens its flavor, imparting a caramel-like richness that enhances the taste.Perfect for any occasion when you need a quick and tasty treat, these Rice Krispie Treats are ideal for holiday gatherings, after-school snacks, or simply as a tasty dessert. Pair them with a glass of milk or a cup of coffee—they're sure to become a favorite. They’re easy to make and ready in just 30 minutes.
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Ingredients
- 2 oz bags mini marshmallows, divided 👉 Jet-Puffed mini marshmallows recommended.
- 12 tablespoons (1-½ sticks) unsalted butter, plus more for greasing the pan , cut the butter into equal-sized pieces to melt more evenly. (Save the butter wrappers!)
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 9 cups (250g) Kellogg’s Rice Krispies
Instructions
- Lightly grease a large bowl and a 9 x 13-inch pan with softened butter. Set aside 1 cup of marshmallows.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat until it starts to foam, about 3 minutes. Reduce heat to low and continue to cook, stirring constantly with a heat-resistant silicone spatula, until the bubbling stops and tiny brown specks (milk solids) begin to turn golden, about 2 to 3 minutes.
- As soon as the butter smells nutty aroma and turns a deep golden brown, turn off the heat.👉⚠️Keep a close eye on it here. You want those tiny brown specks to go from golden to deep golden brown, but not black.
- Turn off the heat and add the remaining marshmallows, vanilla, and salt to the melted butter. Stir to combine. Turn the heat back on low and stir until all the marshmallows are melted and the mixture is smooth. Transfer the mixture to the prepared bowl. (If your pot is large enough, you can mix the rice cereal and mini marshmallows directly in it, as long as there's plenty of room to fold everything together.)
- Add the rice cereal. Fold to combine until the cereal is evenly coated with the marshmallow mixture.
- Add the reserved marshmallows and gently stir until they are partially melted and evenly distributed. Avoid overmixing to maintain pockets of gooey marshmallow.
- Transfer the mixture to the prepared pan and press it into an even layer using a buttered spatula or with the butter paper.
- Let mixture cool until firm, 15 to 20 minutes, then cut into 3 rows of 5 squares to make 15 treats total.
- For the freshest taste and perfect texture, serve these bars on the same day they're made.
Equipments used:
Notes
- How to Store
- Rice Krispie Treats are best enjoyed fresh. Store them in an airtight container or wrapped in plastic at room temperature for up to 5 days, though they may soften after a couple of days.
- Make Ahead & Freeze
- Make Ahead & Freeze
- While I don't recommend freezing, Rice Krispie Treats taste best when enjoyed fresh. To freeze, layer the treats separated by parchment paper in an airtight container. They can be frozen for up to 6 weeks. Before serving, allow them to stand at room temperature for 15 minutes.
- While I don't recommend freezing, Rice Krispie Treats taste best when enjoyed fresh. To freeze, layer the treats separated by parchment paper in an airtight container. They can be frozen for up to 6 weeks. Before serving, allow them to stand at room temperature for 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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