In our recent taste tests, these were definitely the winners! I think these won because they tasted the most like traditional Rice Krispie Treats, but they were cranked up a notch, a big notch. The browned butter and the sea salt makes such a DIVINE difference. You’ll know when you taste them. Look at all that was left to photograph! My older daughter wants me to throw out the original recipe for Rice Krispie Treats and just use this one from now on.
I didn’t want to up this recipe to use a 9 x 13 pan, because there is quite a bit of butter in this recipe–and it has to be browned, which can be a tricky step. I’d suggest making two batches, rather than one larger batch, if you are trying to feed a crowd.
I did put my batch in a 7×11 pan, rather than the specified 8×8 pan.
I found this recipe at Smitten Kitchen.
Salted Brown Butter Rice Krispie Treats
4 ounces (¼ pound or 1 stick) unsalted butter
10 ounces mini marshmallows
Heaping ¼ teaspoon coarse sea salt, I used Maldon Sea Salt (plus extra for sprinkling)
6 cups Rice Krispies cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (butter a spatula or use the paper from the butter for this job). Let cool and then cut into squares.
