Brown Butter S'More Rice Krispie Treats

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Theses Brown Butter S’More Rice Krispies Treats are amazing. First, you start with browning butter. We’re all familiar with and aware of the magic of browning butter, right? Good. Then you make rice krispies like ya do except you’ll add some crushed up graham crackers too, and you put half of that into the pan and top it with chocolate.

Then comes the fun part: the marshmallows. To get that true s’mores flavor, I wanted to toast/burn my marshmallow layer. I did this using the flame on my gas stove, and had a marshmallow roasting party by myself. Good times.

Now, if you don’t have a gas stove or are concerned about the safety risk of roasting marshmallows inside your house, you could also use a creme brûlée torch to lightly toast them or I’m thinking you could put them under the broiler for a minute or two to get them golden brown. Or you can not toast them. I personally love them burnt. To each his own. To finish it all off, you top the marshmallows with the remainder of the rice krispie/graham cracker mixture. Then you cut into squares and enjoy all of the glorious s’mores/brown butter/rice krispie goodness! So good.

Brown Butter S’More Rice Krispies Treats

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5 from 1 review

Author: Taylor Kadlec
Total Time: 20 minutes
Yield: Serves 12 1x
Diet: Omnivore

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Description

Brown butter adds nutty depth to classic Rice Krispies treats. Layers of chocolate and torched marshmallows complete this summery dessert.

Ingredients

Units Scale

8 tbsp butter (120 ml) butter
1 bag mini marshmallows
6 cups (1420 ml) krispie rice cereal
1 sleeve graham crackers (1 sleeve) graham crackers
4 Hersheys bars
~3/4 bag large marshmallows

Instructions

Line a 9×13″ pan with foil and spray with cooking spray.
In a large pot, melt butter over medium heat, stirring frequently until brown specks appear. Remove from heat immediately.
Add marshmallows and stir until melted.
Add Rice Krispies and chopped graham crackers, stirring well to combine.
Add half of the Rice Krispies mixture to the bottom of the prepared pan, pressing gently to form a bottom layer.
Add Hershey’s evenly on top of the Rice Krispies mixture.
For the marshmallow layer:
Brown the marshmallows using a crème brûlée torch.
Alternatively, brown the marshmallows under the broiler for 1-2 minutes.
Alternatively, brown the marshmallows on skewers over a gas stove.
Top with the remaining Rice Krispies mixture, pressing evenly.

Notes

For a deeper brown butter flavor, cook the butter until it’s a light amber color and has a nutty aroma. Be careful not to burn it.
If you don’t have a kitchen torch, broiling the marshmallows works well, but watch them closely to prevent burning.
Store leftover treats in an airtight container at room temperature for up to 3 days; refrigerate for longer storage.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 35
Sodium: 100
Fat: 15
Saturated Fat: 10
Unsaturated Fat: 3
Carbohydrates: 40
Fiber: 2
Protein: 3
Cholesterol: 15

Frequently Asked Questions

Why brown the butter instead of just melting it for the Rice Krispies treats?

Browning the butter cooks out the water and caramelizes the milk solids, adding a nutty, toasty flavor that plain melted butter doesn’t have. It makes the treats taste noticeably more complex alongside the chocolate and marshmallow.

When should I add the marshmallows after browning the butter?

Take the pan off the heat first, or lower it to very low, before adding the marshmallows. This keeps the residual heat from scorching the sugar in the marshmallows, which would make the treats taste bitter.

How do I get the s’more layers to set without the treats becoming too hard?

Press the mixture into the pan firmly but not aggressively, and let them cool at room temperature rather than in the fridge. Refrigerating too early tends to make the treats dense and difficult to cut cleanly.