I know what you might be thinking: “Rice Krispie treats? Really?” But trust me — these are different. By adding two simple ingredients, I changed a familiar snack into something irresistible.
browned butter
&
sea salt
These two additions transform ordinary Rice Krispie treats into something richer, nuttier, and more complex. Once you try them this way, plain treats will never be the same.
I first wanted to try this version after seeing it in The Smitten Kitchen Cookbook. It took me longer than expected to get around to it, but the results are worth the wait. The method is simple and the payoff is huge.
Start by browning the butter. This step requires attention: melt the butter over medium-low heat, watch as it foams, and listen for a nutty aroma and a light amber color. Remove the pan from heat at that point to avoid burning. Add the marshmallows immediately and stir; the residual heat and brown butter will melt them into a glossy, thick sauce. Once smooth, fold in the cereal and sea salt. Sea salt adds a subtle, sophisticated contrast you won’t get with standard table salt.
Transferring the sticky mixture into the pan is easier if you line the pan with plastic wrap and lightly spray the wrap with cooking spray. This prevents sticking and helps you press the mixture into an even, neat layer. The finished bars are soft with a pleasant crunch, the brown-butter flavor is front and center, and the sea salt arrives a moment later to tie the flavors together. They are dangerously good — you’ll find yourself reaching for one more square before you know it.
Salted Brown Butter Rice Krispies
makes 16 squares in an 8×8 pan or 32 squares in a 9×13 pan
Ingredients:
1 stick unsalted butter
10 oz bag marshmallows
1/4–1/2 teaspoon coarse sea salt, to taste
6 cups Rice Krispie cereal
1. Prepare an 8×8 or 9×13 pan by lining it with plastic wrap and lightly spraying the wrap with cooking spray. Allow a one-inch overhang on each side for easy removal.
2. In a large pot over medium-low heat, melt the stick of butter. When the butter melts and begins to foam, watch closely. Swirl the pan as it turns a light golden amber and gives off a nutty aroma. Remove from heat promptly to prevent burning.
3. Immediately add the marshmallows to the hot butter and stir until they melt into a smooth, glossy mixture, about 3 minutes. If needed, return briefly to low heat to finish melting.
4. Remove from heat, stir in the sea salt, then fold in the cereal until evenly coated. Press the mixture into the prepared pan using the plastic wrap to help smooth the top. Cover and refrigerate for up to 10 minutes, or until firm. When cool, lift from the pan using the overhanging plastic and cut into squares. Store in an airtight container.
Recipe source: Smitten Kitchen