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Extra Gooey Brown Butter Rice Krispie Treats Recipe

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These Extra Gooey Brown Butter Rice Krispie Treats elevate the classic marshmallow and crispy rice cereal snack by using rich brown butter and toasted cereal for a deeper, nuttier flavor. Adding extra marshmallows folded in at the end creates delightful pockets of gooeyness. Perfect for a nostalgic treat with a gourmet twist.

Ingredients

Scale

Marshmallows

  • 7 cups mini marshmallows (divided: 5 1/2 cups and 1 1/2 cups)

Cereal

  • 6 cups crispy rice cereal

Butter and Flavorings

  • 14 tablespoons unsalted European butter
  • 1 teaspoon vanilla bean paste (or substitute vanilla extract)
  • 1/2 teaspoon fine sea salt

Instructions

  1. Prepare the baking pan: Line a 9×9 inch pan with parchment paper covering all four sides or generously butter or spray with nonstick spray to ensure easy removal of the treats.
  2. Divide the marshmallows: Separate 1 1/2 cups of the mini marshmallows and set aside; you will fold these in later for extra gooey bits.
  3. Toast the crispy rice cereal: Spread the cereal evenly on an unlined baking sheet and place under the broiler. Stir every minute to prevent burning and to ensure even toasting. Continue until the cereal turns a golden brown color, indicating toasted, nutty flavor development.
  4. Make the brown butter: In a large Dutch oven or heavy pot, melt and cook the butter over medium heat, stirring occasionally. Watch closely as it goes through stages of sizzling, foaming, bubbling, and popping. Once the milk solids turn an amber brown color and emit a nutty aroma, remove from heat immediately to avoid burning.
  5. Melt the marshmallows: Add the larger portion of marshmallows (5 1/2 cups), sea salt, and vanilla bean paste to the brown butter. Stir continuously until the marshmallows are completely melted and combined into a smooth, glossy mixture.
  6. Mix in the toasted cereal: Remove the pot from heat and fold in the toasted crispy rice cereal until fully coated with the marshmallow mixture.
  7. Fold in extra marshmallows: Gently fold in the reserved 1 1/2 cups of mini marshmallows. These should begin to soften and partially melt, creating pockets of gooeyness throughout the treats.
  8. Press the mixture into the pan: Using a butter wrapper or parchment paper, press the mixture into your prepared 9×9 pan. For firmer, store-bought texture press firmly; for softer, gooier treats press lightly or not at all.
  9. Let set before cutting: Allow the treats to cool and set at room temperature for at least 30 minutes before cutting into squares. Enjoy fresh or store in an airtight container for up to several days.

Notes

  • Watch the cereal carefully while toasting to prevent burning, as it can go from golden to burnt quickly.
  • European unsalted butter is preferred for its rich flavor, but any unsalted butter will work.
  • Vanilla bean paste provides a more intense vanilla flavor and flecks but vanilla extract can be substituted.
  • Pressing the treats firmly results in a classic texture; skipping firm pressing yields a chewier, softer treat.
  • Save butter wrappers for dispensing or pressing if needed; they also add a nostalgic touch to the process.

Keywords: rice krispie treats, brown butter, toasted crispy rice cereal, gooey marshmallow, dessert treat, homemade snack

Find it online: https://servedbynora.com/extra-gooey-brown-butter-rice-krispie-treats-recipe/