Brown Butter Rice Crispy Treats

Chewy, gooey, and toasted just right, these brown butter rice crispy treats take the classic up a notch. The brown butter adds a rich, nutty flavor that keeps everyone coming back for seconds.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

Instructions

In a large pot, melt the unsalted butter over medium heat until browned and nutty, stirring frequently for about 5 minutes.
Reduce the heat to low and stir in the milk powder. Cook for 1 minute, stirring constantly until lightly toasted.
Turn off the heat and stir in the salt and vanilla extract until fully combined.
Add 300 g of the mini marshmallows to the pot and turn the heat back on low. Stir constantly until melted and smooth.
Turn off the heat again and fold in the remaining 100 g of mini marshmallows just a few times.
Stir in the Rice Krispies cereal until fully coated with the marshmallow mixture.
Transfer the mixture into a parchment-lined 20x20 cm (8x8 inch) baking pan. Press it in gently and evenly using a spatula.
Let the treats cool completely at room temperature for about 1 hour.
Cut into squares with a sharp knife and serve.

Notes

Brown the Butter Slowly: I always keep an eye on the butter and stir often; it’s ready when it smells nutty and you see golden bits at the bottom.

Toast the Milk Powder: I like to stir the milk powder for a full minute to bring out its caramel flavor; it makes the base so much richer.

Save Some Marshmallows: I hold back a handful to stir in at the end; they don’t fully melt and give these amazing gooey pockets in every bite.

Don’t Press Too Hard: I just lightly pat the mix into the pan with a spatula; if you press too firmly, they lose that soft, chewy texture.

Let Them Cool Completely: I wait the full hour before cutting so they slice clean and hold their shape without falling apart.

Nutrition