I know what you’re probably thinking. Oh wow, Blondie. A recipe for Rice Krispie treats? You’re really scraping the bottom of the barrel these days.
If you could taste one of these, you’d understand. They’re addictive — you’ll want another bite and then another. These familiar treats are transformed by two simple additions:
browned butter
&
sea salt.
After trying this version, I’ll never make Rice Krispie treats the old way again. The combination of nutty brown butter and a touch of coarse sea salt elevates the whole bar.
I’d been meaning to try this recipe from The Smitten Kitchen Cookbook for a long time. It’s straightforward and absolutely worth the effort. The key step is browning the butter, which requires attention but not complicated technique. The butter will melt, foam, then quickly shift color and aroma. Keep the heat at medium-low, watch closely after it foams, and remove it from the heat as soon as it reaches a warm amber color and a nutty scent. Right away stir in the marshmallows. The residual heat and the browned butter will melt the marshmallows into a thick, glossy mixture that coats the cereal beautifully.
If you use regular salt it will work, but coarse sea salt brings a subtle brightness and depth that complements the brown butter and marshmallow perfectly.
Transferring the hot, sticky mixture into the pan can be a challenge. Lining the pan with plastic wrap and lightly spraying it with cooking spray makes shaping and removing the bars much easier. Press the mixture evenly into the pan while warm, cover with plastic wrap, and chill briefly to set. The finished bars are soft with just enough crunch. The brown butter’s toasty flavor hits first, then the sea salt arrives to balance and enhance the sweetness, making them dangerously irresistible.
Salted Brown Butter Rice Krispies
makes 16 squares (8×8 pan) or 32 squares (9×13 pan)
Ingredients:
1 stick unsalted butter
10 oz bag marshmallows
1/4–1/2 teaspoon coarse sea salt
6 cups Rice Krispie cereal
1. In a large pot, melt the stick of butter over medium heat. While it melts, line an 8×8 (or 9×13) pan with plastic wrap and lightly spray it with cooking spray, leaving about a 1-inch overhang on each side.
2. Once the butter has melted it will start to foam. Watch it carefully: it can go from browned to burned quickly. When the butter turns a light golden-amber and smells nutty, swirl it for a moment and remove the pot from the heat. Immediately add the marshmallows and stir until they are completely melted, about 3 minutes. If the marshmallows aren’t melting fast enough, briefly return the pot to low heat.
3. Remove the pot from heat, stir in the sea salt, then add the cereal and mix until evenly coated. Press the mixture into the prepared pan. Cover the top with plastic wrap and refrigerate for up to 10 minutes until firm. When set, lift the block from the pan using the plastic overhang and cut into squares. Store in an airtight container.
Recipe inspired by Smitten Kitchen.