Brown Butter Rice Crisp Treats

Brown Butter Rice Crisp Treats

This recipe is the best thing to happen to rice crisp treats since Mildred Day invented them in 1928.
  • Prep: 15 min
  • Stand: 1 hour
  • Total: 1 hour 15 min
  • Yields 16 2-inch squares or 32 1-x2-inch bars
Brown Butter Rice Crisp Treats
  • 1 tablespoon butter
  • Butter (or coat with non-stick spray) the sides and bottom of a 13x9 pan.
  • 8 tablespoons (1 stick) unsalted butter
  • In a large pot, melt butter over medium-low heat. The butter will melt, foam, turn golden yellow, and will start to turn a light brown after about 5 minutes. Stir frequently. You may be impatient for it to start browning, but once the butter starts to take on a brown color it can start to burn within 30 to 60 seconds so it's important that you watch and stir frequently to know when it's ready.
  • 10 ounces marshmallows
  • As soon as the butter takes on a nutty brown color, turn the heat off and stir in the marshmallows. If marshmallows do not melt easily, heat on low briefly.
  • 10 ounces rice crisp cereal (organic if possible), about 7 ½ cups
  • ½ teaspoon coarse sea salt
  • Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Using a silicone spatula, evenly spread and press down the mixture until flat and even.
  • Let cool for at least 1 hour. Cut into squares and get ready to make new friends.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/brown-butter-rice-crisp-treats/). Adapted from Smitten Kitchen. (http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/).
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