Salted Brown Butter Rice Krispie Treats

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Have you ever browned butter? Get ready for a crash course. We thought the best way to introduce you to the technique is through a simple recipe everyone has probably made before, Rice Krispie treats. We know what you are thinking, how can you possibly make Rice Krispie treats any better or any different? But trust us, these are not your mom’s Rice Krispie treats. This is everything you remember about your childhood but BETTER!!!!! A salty, sweet, gooey, chewy snack with the most perfect nutty toasted flavor from the brown butter.

Lets talk Brown Butter

Browning butter (beurre noisette) is cooking butter gently until the water content in the butter evaporates and the milk solids separate and caramelize to a beautiful hazelnut color.

THE PROCESS: The butter will melt, then you will see it begin to foam and sizzle. The butterfat will turn from milky white to a transparent golden hue and the milk solids will separate and turn a toasted hazelnut color. Another sign besides the color of brown butter is the intoxicating nutty aroma that fills your kitchen. 

People are scared of browning butter, and let’s be honest the first time is a bit scary. But get your big girl pants on you are doing this. Yes, the time it takes from it being done to burning is less than a minute, but we promise once you get the first couple of times under your belt you’ll be making this with your eyes closed.   

Substitute this into any of your baking recipes that ask for melted butter for an elevated caramelized buttery note. This also works in a lot of savory food preparation; butter sauces for pasta, scallops, even vegetables. 

Things to keep in mind

The Rice Krispies part is pretty straight forward all you need to worry about In this recipe is browning the butter here’s a few tips: 

  • Do not take your eyes off of this for the 10 minutes it takes to make. You need to be stirring it constantly to avoid burning
  • Use a light-colored pan when making this. You will be able to judge the color much easier. 
  • If you’re making this for another recipe you will need to quickly place it in a heatproof bowl to cool. If left in that pan it will keep cooking and burn. 
  • Don’t get discouraged if you do burn it. We burnt this the first couple of times until we got it right. There is no saving burnt brown butter. Simply discard it and try again.
  • Your butter cant be straight out of the fridge. It doesn’t need to be room temperature but it shouldn’t be frozen or too cold. The third time we made this we almost died. We used butter that had not fully thawed. There was so much extra moisture because it was frozen that it splattered everywhere and we were dodging burning hot butter in the kitchen.  

Here is what you will need

The salted brown butter Rice Krispie treats

Butter a 9 x 9in (23x23cm) square cake pan with 2in (5cm) sides.

In a large pot, melt butter over medium-low heat. Be prepared here it will start to foam and splatter. Stir constantly, scraping the bottom of the pan, and watch it. It will turn a transparent golden color. You will see the milk solids separate (small brown dots) they will start to turn a hazelnut brown color and smell nutty.

As soon as it turns that hazelnut color turn the stove down to the lowest setting and quickly add in your bag of marshmallows. Do not stop stirring until the marshmallows have melted and are a smooth consistency.

Remove from the heat and add in your rice cereal and salt. Mix them well and then quickly transfer them to your prepared cake pan. We like to give it a minute then butter our hands or a piece of baking paper and press them down into the pan, careful they are hot.

Let them cool. Cut them up in even square and serve with an extra sprinkle of sea salt. Enjoy.

5 from 4 votes

Salted Brown Butter Rice Crispy Treats

Servings 9 squares
Cook Time 20 mins

Ingredients

  • 115 grams butter 1/2 cup
  • 1 300 gram bag marshmallow
  • 1/4 tsp coarse sea salt
  • 170 grams rice cereal 6 cups

Instructions

  • Use non-stick cooking spray or butter to grease a 9in (23 x 23cm) square cake pan with 2in (5cm) sides.
  • Brown your butter ina large pot over medium-low heat. Stir and scrape the bottom of the pan frequently until your butter turns golden and the milk solids separate and turn brown. You will be able to smell the nuttiness in the brown butter. Be careful brown butter is easily burned.
  • Turn in the heat down to the lowest setting and quickly add your marshmallows. Using a wooden spoon melt your marshmallows stirring continuously until the marshmallows are smooth and melted.
  • Remove from heat and stir in your salt and rice cereal together quickly. Once incorporated immediately spread in your prepared pan. Be careful the mixture is very hot. We like to wait a minute then using lightly greased hands or a greased piece of parchment press it down into the pan.
  • Let it cool. Then cut into even squares and serve with an extra sprinkle of sea salt
Course: Dessert

Join the Conversation

  1. 5 stars
    If you want to use the photo it would also be good to check with the artist beforehand in case it is subject to copyright. Best wishes. Aaren Reggis Sela

    1. Hello, thanks for your comment. All the photos on our blog are taken by us. 🙂

  2. 5 stars
    I got what you mean,saved to favorites, very nice site. Helaina Lemuel Laverne

  3. 5 stars
    I really like reading through an article that will make people think. Also, thanks for permitting me to comment. Ethelind Emmery Doykos

    1. So happy you liked it! Thanks for commenting.

  4. 5 stars
    Thanks for all your efforts that you have put in this. very interesting information. Eddi Kevin Brenn

    1. Thank you Eddi! So happy you enjoyed it.

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