Life Changing Rice Krispie Treat (Foodie Friday #4)

Are you ready for a life changing dessert?!?  Ok good, because I made these a little by accident and it turned out FANTASTIC!

I love making rice krispy treats.  They are so simple, take very few ingredients and just make people happy.  I am constantly trolling pinterest for all kinds of pins and came across this pin claiming to be the “perfect” rice krispie treat.  The name is pretty spot on, but I think I made it EVEN better.  Going through my stash of marshmallows and rice krispy cereal I noticed I didnt have mini mallows, spiraling me into an ascent of amazingness.  (someone is full or superlatives today).

All I am going to say before I post the recipe is this…browned butter.

Rice Krispy Treat

Life Changing Rice Krispie Treat
Adapted from Cookies and Cups
Servings: 16   Prep Time: 5min  Cook Time: 15min   Cool Time: 1hr    Difficulty: Easy
  • 10 Tbsp butter (reduces when browned, actually only need 1/4cup)
  • 8 cups, plus 2 cups marshmallows (I used regular and jumbo)
  • 6 cups Krispie Cereal
  • ½ tsp sea salt
  1. Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
  2. Brown Butter!!  Bakingdom has a great tutorial here with pictures that are really helpful.  Here are the basic steps, but check out her blog I love her.
    1. Pick a pot.  If you want to use the same pot to brown the butter as the melting the marshmallows then use a larger pot.  If you just want to brown the butter a small/medium pot will do just fine
    2. Cut the butter up into chunks and add to pot.
    3. Turn the heat on your burner to about medium high heat.  Once the butter starts to simmer, use a silicone whisk and whisk constantly.
    4. The butter will start to foam, this is the water cooking off, totally normal.  The foam will dissipate and will be a milky yellow.  Keep whisking, it will foam one more time.
    5. After the second foam the butter will start to turn a deep brown and smell nutty and delicious.  Be really careful because if you wait too long it can burn, not long enough and the rich taste wont be there.  (seriously, check out Bakingdom for the pictures, it helped me immensely)
    6. Let the browned butter cool slightly.  Enjoy the wonderful smell that is browned butter 🙂
  3. Add in 8 cups marshmallows, stirring constantly.  If you are using jumbo mallows you might want to tear them up so they melt faster.  Totally your call though.
  4. Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of regular marshmallows.
  5. Pour mixture into prepared pan and press in evenly.
  6. Allow to cool completely before cutting into squares. Best if served same day.

Notes:  Sea salt has a stronger flavor and gives a nice compliment to the browned butter, you can omit if you arent a fan.  You can use mini marshmallows for this but I found that the bigger marshmallows made for nice chunks once they had cooled.  The mini mallows melt better in step 2 though.

Brown Butter Notes:  It was tricky the first couple of times I tried to make it.  Just be patient and have plenty of butter on hand.  I use unsalted butter because salted butter is never really consistent with the salt making it hard to gauge with recipes.  You can also make a lot of this, use what you need and store the rest.  I have kept brown butter for 6 months and when I came back to use it just melted it in the pan like normal butter and it was perfect.  Make sure when you scrape out the pan you get all the brown bits around the side and at the bottom, thats what really enhances the flavor.

CHIME IN!!!  Do you have a go to dessert to make on the fly?


3 Comments Add yours

  1. Sincerely GC says:

    Looks yummy!


  2. This looks amazing! Rice crispie cakes are pretty much a staple of the british childhood. We have really simple ones that are essentially melted chocolate + some kind of breakfast cereal. ❤


  3. Arisa Mameda says:

    Looks sooo delicious ❤ I will give it a try! Thank you for sharing 🙂


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