I’m here to say that rice crispy treats have always been a mediocre dessert in my book. I eat and enjoy the sticky, crunchy bars, but they fall far below a good chocolate chip cookie, a piece of cake, or even a crumble. I thought all rice crispy treats were about the same, improving with a higher butter and marshmallow to cereal ratio, until I had these salted brown butter rice crispy treats.
I rescind all my negative reviews about these lunchbox snacks when a caramelized butter and a healthy dash of Himalayan salt are involved. There is so much depth to these treats. The overall flavor is reminiscent of a salted caramel, with the perfect crunch of a classic crispy treat. After eating one, I could not stop myself from going back for seconds and then thirds. The sweet and salty combo is beyond tempting, and cannot be overlooked on the dessert table moving forward.
This recipe originally came to me through a friend at her Superbowl party this year, but when she sent it to me it just included the ingredients and the first line of instructions, so I decided to wing it by changing the ingredients slightly and altogether assuming the assembly instructions. I also made the recipe larger to feed a small army of coworkers who are always saddened to arrive to my desk after 2:00 PM to find all of the treats gone already.
This recipe is really one of the easiest on my site. Melt butter until you see it foam, turn yellow, and then finally brown. Add in pink Himalayan salt and vanilla for the most heavenly smell you’ve ever experienced in your kitchen and stir. Add the mini marshmallows and watch them turn into a goo (these melt so much better than normal ones and are much less messy than the fluff). Finally, stir in the rice crisp cereal and press into a buttered pan. I used pink Himalayan salt since it was available, and since it has an extra strong salty flavor that I thought would really give a great flavor to these bars. Sea salt would also be an appropriate choice.
Salted Brown Butter Rice Crispy Treats
11 cups Rice Crisp Cereal
18-20 oz. Mini Marshmallows (approximate measurement is fine)
1 cup Butter (2 sticks)
1 tsp. Vanilla
1 tsp. Pink Himalayan Salt
1. Prepare a 13″ x 9″ pan with cooking spray or butter. Set aside.
2. Working in two batches (Note: if you have a large stock pot that can hold all of the ingredients, you can make it all at once), heat half of the butter on the stove on medium-low until it melts, becomes foamy, turns yellow, and finally browns. Stir in half of the vanilla and salt and remove from heat.
3. Add in half of your marshmallows and stir until they have melted. Mix in half of the rice crisp cereal and pour into the prepared pan.
4. Repeat steps 2-3 with the other half of the recipe and press the entire mixture into the pan with a silicone spatula until it is tightly packed and flat on top. Let cool to make cutting easier, or eat immediately and just deal with the stickiness.
Recipe by Bunny Baubles Blog