Ingredients
1 cup unsalted butter (226g): Start with this to make your brown butter, offering deep flavor—there’s no substitute for this.
1/2 cup brown butter – made above (113g): Provides the rich, toasted notes central to this recipe.
12 oz. or about 7 cups mini or regular sized marshmallows (340g): These create the gooey texture that’s iconic in Rice Krispie Treats.
1 Tbsp vanilla extract or vanilla bean paste (12g): Adds warmth and depth; substitute with almond extract for a different twist.
1/2 tsp fine salt: Enhances the overall flavor profile, balancing the sweetness.
6 cups puffed rice cereal (160g): The base for structure and crunch—no substitutes here.
1 cup mini marshmallows – optional: For extra gooeyness; feel free to omit if desired.
Non-stick cooking spray, as needed: Prevents sticking when pressing the mixture into the pan.
1/2 cup brown butter, room temperature – made above (113g): Used for the icing to mirror the main treat’s nutty flavor.
1 cup powdered sugar (125g): Sweetens the icing, ensuring a smooth texture.
1 tsp vanilla extract or vanilla bean paste (4g): Enriches the flavor of the icing; use what’s in the main ingredients for cohesion.
1/4 tsp fine salt: Balances the sweetness of the icing.
2 tsp milk of your choice or heavy cream – optional/if needed (10g): Thins out the icing to your desired consistency.
Flakey sea salt – garnish: Provides a subtle crunch and enhances flavors when sprinkled on top.
How to Make It
Step 1: Brown the Butter
Melt 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously until it foams, turns golden brown, and smells nutty. This takes about 6-8 minutes. Watch closely to avoid burning. Pour half into a heatproof bowl for later use in icing, and allow both portions to cool slightly.
