Browned Butter Rice Krispies Treats
Serves 9
10 mins prep
10 mins total
These are the best Rice Krispies Treats I've ever had, thanks in large part to the butter. It's both browned and the quantity compared to most other recipes is doubled. Between the nutty and aromatic browned butter, the melted sweet marshmallows, and using less cereal most recipes, these Treats are the most gooey, buttery, flavorful, and richest I've ever had. They're hits with both kids and adults, and If the classic favorite cereal bar could be improved upon, this is how. Vegan and gluten-free options included.
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Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large mixing bowl, add 5 cups cereal; set aside.
In a heavy-bottomed large pot or skillet, melt butter over medium-low heat, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Optionally stir in salt for salted browned butter Treats.
Add the marshmallows and the residual heat should be enough to melt them, but if not, heat pan over low heat for about 1 minute, or just until they melt, taking care not to cook them; just warming to melt. Stir to combine the marshmallows and butter. Pour mixture over cereal and toss to coat. 5 cups cereal will yield very gooey bars, but if less gooey bar are preferred, stir in up to 3/4 cup additional cereal. Mixture will be very gooey and buttery. Transfer mixture to prepared pan, and using a spatula or your greased hands, press it firmly and evenly into the pan, making sure to really pack it down well and push it into the corners and edges. Allow bars to set up at room temperature for at least 2 hours before slicing and serving, or place pan in the refrigerator to expedite cooling. Store Treats in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
To keep recipe vegan, use vegan marshmallows, vegan-friendly butter and vegan crispy rice cereal. I recommend simply melting the vegan butter rather than trying to brown it. To keep gluten free, use gluten-free Rice Krispies or other crispy rice cereal such as Erewhon Organic Gluten Free Crispy Brown Rice Cereal. Take care that all ingredients used are suitable for your dietary needs.
Adapted from the The Smitten Kitchen Cookbook