Brown Butter Rice Krispie Treats
Not so basic Rice Krispie Treats!
Ingredients
- 12 T. (1 1/2 sticks) unsalted butter
- Two 10 oz. bags mini marshmallows, or 20 oz. eqivilant divided
- 3/4 tsp. vanilla extract
- 1/2 tsp. salt
- 8 1/2 C. Rice Krispies or crispy rice cereal
Instructions
- Line a 9 x 13-in pan with parchment paper and lightly grease with non stick cooking spray. Set aside 2 C. mini marshmallows.
- In a large pot with a light bottom so you can monitor the color, melt the butter over medium heat (you can save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to gold to finally a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat.
- Off the heat, add the remaining marshmallows, vanilla, and salt.
- Place the pot back over medium heat and stir the mixture until the marshmallows are completely melted. Remove the pan from the heat and add cereal, I like to do this step in a large bowl instead. Stir until evenly combined.
- Add the 2 C. of reserved mini marshmallows and stir until they are softened and partially melted. Don't overtax; you want pockets of marshmallow goo. Transfer the mixture to the prepared pan and, using damp fingers or a spatula sprayed with cooking spray, gently press the mixture into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
- Use the parchment overhang to lift the treats onto a cutting board, then cut treats into squares. Enjoy!