Brown Butter Rice Krispy Treats
A fun spin on a classic. These brown butter rice krispy treats are both nutty and sweet with subtle hints of tasty vanilla. This recipe uses extra butter and marshmallows to create an ultra ooey gooey texture.
Equipment
- 1 20 qt stock pot
- 1 9×13 cake pan
- 1 Rubber Spatula/ Wooden Spoon
Ingredients
- 1 Cup Butter Browned
- 10 cups Marshmallows
- 8 cups Rice Cereal
- 1 teaspoon Vanilla Extract
- 2 cups Mini Marshmallows
Instructions
- Start by preparing your 9x13 pan. Lightly grease your pan with pan spray or butter. I like to place parchment paper over the greased pan and then grease again. This helps so that you can easily remove the rice krispy treats from the pan and cut into even slices.
- Place the butter in a saucepan and put on medium heat. Allow the butter to slowly melt. You don't want your heat on too high as it could result in your butter burning. This is more of a gentle simmer where you are allowing the milk solids to separate from the fat and slowly cook to a light golden brown. The butter will start to foam at the top and I like to gently stir at this stage to allow the butter to brown evenly. The butter will have a slightly nutty smell and be golden brown when it is ready. Remove butter from direct heat and allow the residual heat from the pan to continue browning your butter. I always take it off at a light golden brown, and its perfect every time.
- Once your butter is browned add in the first 10 cups of marshmallows. I prefer to use mini marshmallows because they melt faster and more evenly but honestly any size is fine. Using a rubber spatula or wooden spoon, stir in the marshmallows off the heat in hot pan to prevent any burning, making sure to stir constantly until all of the marshmallows have melted down completely. If your marshmallows are not melting from the residual heat from the pan feel free to place back on a low heat until the marshmallow melt, making sure to remove from heat after they are fully melted.
- Next, stir the vanilla into the melted marshmallow mixture.
- Now, gently fold the rice cereal into the melted marshmallows. You want to make sure you are doing this off the heat. Fold in the cereal in stages that way you can ensure even distribution of cereal and marshmallow mix. Continue until all of the cereal is thoroughly mixed in.
- After the cereal is completely blended allow mixture to cool slightly (1-2 min) then add in your additional 2 cups of mini marshmallows. Make sure not to overmix as you do not want them to melt.
- Pour mixture into prepared pan and smooth evenly. There are many ways you can smooth the top of your rice krispy treats. I always find that by spraying your spatula with pan spray you can easily move the rice krispy mixture around without it sticking to you and everything else it comes in contact with. Allow to cool completely. Approximately 30-45 minutes.
- Cut into 12 equal pieces. Each piece should be around 2 in. each.
- Keep fresh in airtight container for up to 5 days.
- I hope you enjoy these as much as I do!