Brown Butter Rice Krispie Treats are soft, gooey, and so much better than the store-bought kind. Browned butter takes these over the edge- you won't be able to put them down!
210oz bags of mini marshmallows - set aside 1 cup of marshmallows for mixing in later in recipe
1teaspoonvanilla extract
½teaspoonsalt
Instructions
Prepare a 9x13 pan by covering in parchment paper. Leave some overhang so it's easy to remove later. Set aside.
In a large pot or dutch oven, brown the butter on the stovetop over medium-low heat. Cook the butter until you see brown flecks and has a nutty smell, around 2-3 minutes. Watch closely and stir often.
Once the butter has browned, turn off the heat to low and stir in all marshmallows (keeping the extra 1 cup aside for later), vanilla, and salt. Stir marshmallows until they are completely melted.
Remove from the heat and add the crispy rice cereal to the marshmallows. Mix well, preferably with a silicone spoon or a spatula. Once coated, add in the extra cup of marshmallows and stir to combine.
Press the cereal mixture into the 9x13 pan. Use the silicone spatula to press it down evenly but without it sticking. Let it cool for at least 1 hour and then cut into squares or bars and enjoy!
Notes
line your pan with parchment paper for easy removal
Save your butter wrappers and use them to press the rice krispies evenly into the pan, they work great and don't stick!
wait until your rice krispies have completely cooled to cut into squares
store ricec krispies in an airtight container or ziploc bag for up to 3 days for maximum freshness. Don't store in the fridge or they become too hard. If making ahead, try to make no more than 1 day in advance.