Brown Butter Rice Crispy Treats

Salty, sweet and completely delicious.

Course: Dessert

Keyword: Dessert recipes, Rice Crispy

Servings: servings

Calories: 187kcal

9 x 13 pan I prefer a cake pan with straight sides, but a Pyrex glass baking dish will also work.

2 sticks unsalted butter I use Kerrygold
2 teaspoons kosher salt
24 ounces marshmallows
6 1/2 cups rice crispy cereal or 8 cups if you'd like the bars less gooey and a little more dry in consistency

In a large pot over medium-high heat, melt the butter. Continue to stir until the butter starts to have brown spots. I used a Staub8-quart pot because it’s heavy and will easily and evenly melt the butter. Keep stirring and cooking on medium and turn to lowest heat as soon as you see the browned flecks. You want the butter to taste nutty without smoking or tasting burnt.
Stir in the salt and the marshmallows. Use big or small marshmallows, either way they will melt! Stir them until they are combined with the butter and ultra gooey. You will see brown flecks combine with the marshmallows – that’s what you want! That’s the brown butter, don’t worry that you’ve burnt the marshmallows!
As soon as the marshmallows are melted, remove the pot from the heat and pour in the rice crispy cereal. Fold to combine, being careful not to smash the rice crispy cereal. You want them whole, so the finished product has more crunch and isn’t too dense.
Spray the back of a spoon or rubber spatula with neutral-flavored cooking spray and smooth the mixture into a parchment-lined 9x13 baking pan, either metal or glass work. Chill until firm and then cut into squares.

Stir in 2 tablespoons of sprinkles with the rice crispy cereal for extra color. Or add two tablespoons black sesame seeds for a richer, umami flavor!