Description
These Brown Butter Rice Crispy Treats take the classic snack to a delicious new level by using rich, nutty browned butter and a hint of vanilla. The addition of flaky sea salt on top creates the perfect balance of sweet and salty, making these treats irresistibly tasty and perfect for any occasion. Simple to make, they are crispy, chewy, and packed with flavor.
Ingredients
Brown Butter Mixture
- 1 cup unsalted butter (2 sticks; if using salted butter, reduce salt by ⅛ - ¼ teaspoon)
- ½ teaspoon vanilla bean paste (or ½ vanilla bean, split lengthwise, seeds removed, or 1 teaspoon vanilla extract)
- ½ teaspoon kosher salt
Main Ingredients
- 20 ounces mini marshmallows (approximately 2 bags)
- 9 cups crispy rice cereal (such as Rice Krispies; use gluten-free rice cereal if needed)
Topping
- Flaky sea salt, for sprinkling on top
Instructions
- Prepare pan: Line a 9x13 inch pan with parchment paper and spray it lightly with oil or spray the pan itself well with oil to prevent sticking.
- Make the brown butter: Melt the butter in a large saucepan over low heat. Add the vanilla bean paste or the scraped seeds from the vanilla bean into the melted butter.
- Brown the butter: Allow the butter to bubble and foam, making a gentle popping sound. This process takes about 5 minutes. Watch closely as the milk solids turn a dark caramel brown - this signals perfect browning.
- Add marshmallows and salt: Stir in the mini marshmallows and kosher salt into the browned butter until completely melted and smooth.
- Incorporate rice cereal: Remove the pan from heat and fold in the crispy rice cereal gently, stirring from the bottom up to coat all pieces evenly.
- Transfer to pan: Pour the mixture into the prepared pan. Using an oiled piece of parchment or plastic wrap, press the mixture evenly into the pan without compacting it too much, preserving a light, chewy texture.
- Add sea salt topping and cool: Sprinkle flaky sea salt on top for a sweet and salty burst of flavor. Allow the treats to cool completely before cutting into 12 squares.
- Store properly: Place the treats in an airtight container; they are best consumed within a couple of days but can be stored for up to a week.
Notes
- Keep a close eye while browning the butter to avoid burning.
- You can substitute vanilla paste with vanilla extract or fresh vanilla bean seeds according to availability.
- Do not press the treats too hard in the pan to ensure they stay chewy rather than hard.
- Use gluten-free crispy rice cereal to make this recipe gluten-free.
- Store treats in an airtight container to maintain freshness.
