Step 2: Prepare the Marshmallow Mixture
In a large pot, combine the remaining brown butter with 12 oz. marshmallows, 1 Tbsp vanilla, and 1/2 tsp fine salt. Melt over low heat, stirring until the mixture is smooth and glossy. Add 6 cups of puffed rice cereal and optional mini marshmallows, and stir gently to coat each piece evenly.
Step 3: Shape and Cool
Coat a 9×13-inch baking pan with non-stick spray. Quickly press the cereal mixture into the pan, taking care to avoid compacting it too much, which yields a less tender treat. Set aside to cool.
Step 4: Make the Brown Butter Icing
In a bowl, combine 1/2 cup reserved brown butter, 1 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt. Stir until smooth. Add milk or cream if needed for a spreadable icing. Drizzle over the cooled treats.
Step 5: Finish and Serve
Sprinkle with flakey sea salt before slicing into squares. This finishing touch enhances the complex flavors of brown butter. Serve these as dessert, ideally with a warm beverage.
Recipe FAQs
How can I prevent my Rice Krispie Treats from becoming too hard?
Avoid compressing the cereal mixture too much when pressing it into the pan. This keeps them light and chewy. Using fresh marshmallows and low heat when melting butter and marshmallows also helps maintain a desirable texture.
Can I use pre-made brown butter?
While homemade brown butter is recommended for the best flavor control, pre-made is a convenient shortcut if you’re short on time. Just ensure it retains the nutty notes needed for this recipe.
What’s the best way to store these treats?
Brown Butter Rice Krispie Treats should be stored in an airtight container at room temperature. They’re best consumed within three days for optimum texture and flavor freshness.
