Description
Extra gooey brown butter rice krispie treats are an instant crowd pleaser! Made on the stovetop in 10 minutes, these easy cereal treats are super soft, stretchy, and next-level delicious thanks to melted brown butter.
Ingredients
- 1/2 cup (112 g) unsalted butter
- 16 oz (450 g) marshmallows
- 1 tsp (4 g) vanilla extract
- 1/2 tsp flaky salt
- 5 cups (150 g) crisp rice cereal
Instructions
- Spray the sides of an 8-inch square baking pan with nonstick spray and line the pan with parchment paper.
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes (full tutorial here).
- Once butter is browned, reduce heat to medium-low and add marshmallows to the pan. Stir with a silicone spatula until gooey and marshmallows are melted. Stir in vanilla and flaky salt.
- Turn off the heat and add the crisp rice cereal to the pan. Fold in until combined.
- While the mixture is still warm, press evenly into prepared baking pan with a metal spatula or piece of parchment paper. Let cool. For easy cutting, wipe a sharp knife with softened butter and then slice into squares.
Notes
Freeze: Freeze flat on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer-safe bag for up to 6 weeks. Thaw at room temperature for 1 hour before serving.
Larger batch: Double the recipe and press the mixture in a 9 x 13-inch rectangular baking pan.