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