I have a confession: I love rice krispy treats. I love them in an unabashed I will gorge myself silly on them if they are in the house kind of way. I love them in a “these are made with breakfast cereal so they totally count for breakfast” kind of way.
I’ve been making these little snacks for at least three years, every six months or so I get a hankering and cook up a batch. It takes ten minutes at the most and you get to have a super classy and delicious dessert/snack/breakfast at the end. I made these ones with my sister and she took all the pictures for me, I also made her some salted caramel sauce that same night so we got creative with the drizzling.
Now go grab the ingredients and make these. They’ll cost you less than $3 and they disappear within twenty four hours. I promise.
Browned Butter Rice Krispy Treats
This recipe is adapted from Flour:Spectacular Recipes from Boston’s Flour Bakery and Cafe by Joanne Chang – I love this book, you should too.
- 9 cups of rice cereal (generic Rice Krispies are totally fine)
- 1 bag of marshmallows (I use Jet-Puffed Mini Marchmallows becasue they melt better)
- 1 cup unsalted butter
- 1/2 a vanilla bean (optional but it really does make it better)
- 1/2 tsp coarse kosher salt
- Lightly grease a 9×13 pan with butter, just to coat. Measure out the rice krispies into a large bowl.
- Add the butter and the caviar from the vanilla bean (all those seeds inside when you split it) to a medium pot. Melt the butter over medium heat and keep a close eye on it. The butter will go from browned to burnt in about two seconds. Wanna Be a Country Cleaver has a great How To for browned butter over on her blog if you want some pictures and a step-by-step tutorial.
- Add the marshmallows to the browned butter and stir to combine and melt. This will be a bit sticky and not all of the butter will blend with the marshmallows, that’s ok.
- Pour the butter/marshmallow/vanilla bean mix over the cereal and stir quickly. The sugars in the marshmallows cool fairly quickly so being well prepared and stirring fast is key here.
- Press the rice krispy treat mixture into your greased pan. I frequently use a piece of parchment to smooth out the top of my treats without getting my hands messy.
- Sprinkle your coarse salt on top of the treats. The salt can be added to the cereal if you prefer but I always find that it falls to the bottom of the mixture when that happens.
- Enjoy with a drizzle of caramel you made for your big sister, because she asked for it and you just couldn’t say no.