I have no longer have any interest in your regular old rice crispy treat. Ever since my sister-in-law introduced me to the yumminess that is a sea salt and brown butter rice crispy treat, I’ve been obsessed.
I’ve always likes rice crispy treats, but they were kind of messy to make and weren’t exactly the star of the dessert table. But these guys? Yum. The key is more butter, or more brown butter to be exact. (If for some crazy reason you’re not a brown butter fan, the more butter secret still holds true.) And, throw on a few extra salt flakes. Salty and sweet, my favorite combo.
All you need is marshmallows, rice crispies and butter. Just like always, start by melting the butter over low-medium head. The recipe on the box calls for something like 3 TLBs of butter. But just use the whole stick. Makes all the difference.
Now, getting to brown butter is a little tricky. As the butter starts to melt, begin swirling the pan to be sure the butter is cooking evenly. You will start to see a form of the top which are the milk solids melting away. Keep swirling as you watch the color of the butter go from lemony-yellow to a more golden color and finally a deeper brown. The nutty armoa is really the give away that it’s ready. But watch it closely. The difference between a perfect brown butter and burn butter is only a few seconds.
Once it’s there, pull it off the heat and add a 10oz bag (or 4 cups) of mini marshmallows. The butter and pan are usually still hot enough to melt the marshmallows but if not, you can slide the pan back to the warm burner.
Once melted, add 6 cups of rice crispies and stir until well mixed together.
Now this is where it use to get a little mess for me. But once again my sister-in-law shared her secrets and now, no more mess.
Truth be told, these seem a little obvious now but surely I’m not the only one who covered their hands in butter to keep the crispies from sticking to my fingers as I tried to press everything down evenly into the pan. Maybe?
Anyways, line your pan (13x9x2 is the standard, but go smaller if you want thicker treats) with parchment paper. Makes it super easy to get them all out of the pan.
Using a spatula, scoop the yummy gooey mixture into the pan. Now instead of greasing up your hands to press and smooth, lay another piece of parchment paper on top of the mixture and grab a rolling pin. Use the rolling pin to evenly spread out and smooth the still warm rice crispy mix.
You can leave everything in there to cool, or just pop the whole thing out and set them out on the counter. Either way, they won’t last long.