American
Brown Butter Rice Krispie Treats
Crisp rice cereal folded into browned butter marshmallow and set into chewy squares.
16 servings · 15 minutes prep · 8 minutes cook
Ingredients
Bars
- 8 tbsp, cut into pieces
- 12 cups, divided
- 1 1/2 tsp
- 3/4 tsp
- 9 cups, fresh and crisp
- as needed, for pan and spatula
Directions
Make the Marshmallow Base
- Line a 9-by-13-inch baking dish with parchment and lightly coat with neutral cooking spray.
- Melt unsalted butter in a large pot over medium heat. Continue cooking for 3 to 5 minutes, swirling often, until it smells nutty and the milk solids turn golden brown.
- Reduce heat to low. Add 10 cups mini marshmallows and stir until just melted and smooth.
- Remove from heat and stir in vanilla extract and fine salt.
Fold, Press, and Set
- Add crisp rice cereal and fold gently until mostly coated. Fold in the remaining 2 cups mini marshmallows so some pieces stay soft and visible.
- Transfer to the prepared pan. With a greased spatula or parchment, press into an even layer without compacting hard.
- Cool at room temperature for 45 minutes, then cut into 16 bars.
