You might be thinking, “Rice Krispie treats? Really?” But trust me — these are anything but ordinary.
Just one bite of these transformed bars will have you reaching for another. Two simple additions elevate a humble classic into something irresistible:
browned butter
&
sea salt
These two ingredients change everything. After trying this version, plain rice krispie treats will feel incomplete.
I’ve wanted to try the recipe from The Smitten Kitchen Cookbook for a long time, and it’s worth the wait. The method is straightforward, but the browning of the butter is where the magic begins. Browned butter adds a rich, nutty depth; it can also go from perfectly browned to burned in an instant, so stay attentive. Keep the heat at medium-low, watch the butter after it foams, and remove from heat as soon as it turns a light amber and smells toasty. Immediately add the marshmallows and stir — the residual heat plus the browned butter melts them into a thick, glossy mixture. That’s the moment to fold in the puffed rice and sea salt.
Use coarse sea salt if you can; its subtle mineral flavor complements the brown butter and marshmallow in a way table salt can’t fully match. The result is soft bars with a pleasant snap from the cereal, a deep brown-butter note up front, and a gentle kiss of salt as you chew — the perfect balance that keeps you coming back for more.
To make clean, even bars, line your pan with plastic wrap and lightly spray it with cooking spray so the mixture presses out smoothly and releases easily after chilling. These treats hold their shape well and store nicely in an airtight container for several days.
Salted Brown Butter Rice Krispies
makes 16 squares in an 8×8 pan or about 32 smaller squares in a 9×13 pan
ingredients:
1 stick (113 g) unsalted butter
10 oz bag marshmallows
1/4–1/2 teaspoon coarse sea salt, to taste
6 cups Rice Krispies cereal (or other puffed rice)
1. In a large heavy-bottomed pot, melt the butter over medium heat. While it melts, line your pan with plastic wrap and lightly coat it with cooking spray, leaving an overhang on two sides for easy removal.
2. Once the butter melts it will foam; continue cooking, watching carefully. When it turns light golden amber and smells nutty, swirl for a moment and remove the pot from heat. Immediately add the marshmallows and stir until fully melted, about 2–3 minutes. If needed, return briefly to low heat to finish melting, but avoid overheating.
3. Remove from heat, stir in the sea salt, then fold in the cereal until evenly coated. Press the mixture firmly into the prepared pan using a buttered spatula or the back of a greased measuring cup. Cover with plastic wrap and chill in the refrigerator for up to 10 minutes, or until set. Lift out using the overhang, slice into squares, and store in an airtight container.
recipe source: Smitten Kitchen