Brown Butter Rice Krispie Treats
Give a childhood favorite a sophisticated facelift in these Brown Butter Rice Krispie Treats with marshmallow creme swirls!
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Yield: 12 squares
Equipment
- 13x9 baking pan
Ingredients
- 113 g unsalted butter
- 283 g marshmallows any variety
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 205 g Rice Krispies or any puffed rice cereal
- 60 g marshmallow creme
- non-stick spray
Instructions
- Line a 13"x9" pan with non-stick foil and spray or grease thoroughly. Squares will be sticky!non-stick spray
- In a large wide pot (light colored is better) heat butter over medium-high heat, swirl continuously with a silicone spatula as the butter crackles and begins to turn brown in color and smell nutty. Keep swirling until small brown flecks form at the bottom, but be careful not to burn.113 g unsalted butter
- Reduce heat to low, stir in marshmallows and salt and continue to stir until marshmallows are fully melted, 3-5 minutes.283 g marshmallows
- Remove from the heat and stir in salt, vanilla, then rice cereal and stir until thoroughly mixed.1 teaspoon salt, 1 teaspoon vanilla extract, 205 g Rice Krispies or any puffed rice cereal
- Dollop spoonfuls of the marshmallow creme around the top of the mixture. Stir just a few times to swirl the creme through, but do not mix completely in.60 g marshmallow creme
- Transfer to the prepared baking sheet. Using the silicone spatula or greased fingers, pat evenly into the corners. Allow to cool at least 1 hour before slicing into 12 pieces.
Notes
- Store in an airtight container
- Make gluten-free by using a gluten-free cereal brand
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.