Brown Butter Rice Krispie Treats
141kcal
Ingredients
- 1 cup butter
- 4 10 oz bags mini marshmallows, divided
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 12 oz box toasted rice cereal I prefer Kellogg's, but any brand will do.
Method
- Line a 13x9 inch pan with foil or spray generously with nonstick spray.
- In an extra large pot melt butter over medium heat swirling/stirring occasionally until butter turns to a golden brown color and has a nutty smell.
- Add 3 of the bags of marshmallows, vanilla, and salt and stir while over medium heat until smooth and melted thoroughly.
- Add the cereal and continue to stir over low heat until well combined. This takes some time and effort just due to the viscosity of the mixture. Use a heavy duty spoon/spatula to help this along. I like to leave it over the heat to give me a bit of wiggle room before it starts to set up.
- Once the mixture is fully incorporated, remove from the heat and now add the final bag of marshmallows. Adding these last allows some marshmallows to retain more texture adding delicious pockets of gooey goodness throughout!
- Pour mixture into prepared pan and press down gently to fill evenly. Use a somewhat light touch here, the harder you compress these the more dense their end texture will be. You want to press down enough to fill the pan and hold everything together but not so much that it's like biting into a brick when finished!
- Set pan aside and allow to cool to room temperature or in the refrigerator for at least an hour before slicing. The longer they have to sit the easier they will be to slice without oozing and falling apart so plan accordingly!
Nutrition
Calories141kcalCarbohydrates0.5gProtein0.4gFat15gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol41mgSodium151mgPotassium12mgSugar0.3gVitamin A479IUVitamin C0.1mgCalcium5mgIron0.04mg