Brown Butter Rice Crispy Treats
These brown butter rice crispy treats are irresistibly soft and chewy, with a rich, caramel-y flavor from the browned butter. Big, pillowy chunks of marshmallows are tucked inside so every bite is melt-in-your-mouth delicious.
Equipment
- 9x13-inch glass baking dish
Ingredients
- 10 tablespoons unsalted butter
- 8 cups mini marshmallows
- 8 cups rice cereal see note for gluten-free
- 20 regular marshmallows cut in half
Instructions
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Line with parchment paper, pressing it in so it sticks to the pan, allowing the edges to drape over the sides of the dish. Spray the parchment paper with nonstick cooking spray.
- In a dutch oven or heavy bottomed pot over medium heat, add the butter. Let the butter melt, then pop and sizzle. Watch the butter, stirring occasionally, until the milk solids brown and the butter turns a deep golden brown.
- Add the mini marshmallows to the butter and stir until completely melted and emulsified with the butter. Turn off the heat.
- Add the rice cereal to the marshmallow mixture and stir until combined. Remove the pan from the heat, then add the cut marshmallows and stir until evenly dispersed.
- Dump the mixture into the prepared pan. Use the spatula to move it around evenly, then use a piece of parchment paper to evenly press it into the pan.
- Let the mixture cool for at least an hour before cutting into squares.
Video
Notes
Note: Despite what many people think, Rice Krispies brand aren’t gluten-free because they contain malt. I used my local grocery store's off-brand and it did not contain any gluten ingredients. If you're sensitive to cross contamination, look for a brand that's labeled gluten-free.
Nutrition
Calories: 165kcalCarbohydrates: 29gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 23mgPotassium: 12mgFiber: 0.1gSugar: 16gVitamin A: 175IUCalcium: 3mgIron: 0.3mg
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