Description
The nutty flavors in the brown butter transform these rice crispies from the gelatinous classroom snack you remember into a dessert worth splurging on.
Ingredients
Scale
- 1/2 box of Rice Crispy Cereal or 5–6 cups of cereal
- 1 bag of mini marshmallows
- 1 stick of butter, browned
- 1/2 stick of butter, browned for the top (optional)
- 1/4 cup of semi sweet chocolate chips (optional)
Instructions
- I used parchment paper to line my pan. It made removing and cutting the treats so much easier. If you use a 9X13 your treats will be thinner than what you see in my picture. I have an odd size pan it’s like 7X11.
- To brown the butter. In a large pot, melt your one stick of butter. With your heat on medium, watch your butter slowly start to turn a caramel color, it will also bubble and foam right before it transforms to the desired brown butter. I use a spatula to stir the butter so that it does not sit and burn. The color will get darker and the aroma will become very nutty.
- Remove butter from burner after you have reached the desired color. You don’t want it to burn.
- Immediately add your bag of marshmallows and return to the heat set to medium. Stir until they are melted. When the marshmallows have melted, add the cereal.
- Dump your cereal into the prepared pan and with buttered fingers or spoon, press the treats into the pan. I don’t like to do this too hard.
- At this point you can stop BUT to have the FULL flavor of the brown butter, it needs a bit more.
- While those are sitting for a minute, melt the 1/2 stick and brown the butter.
- I took a spoon and went for the dark flakes of brown goodness at the bottom of the pan and drizzled them on top of the already prepared crispy treats.
- Prep Time: 30 mins
- Category: Dessert