I love recipes that put a twist on a classic food item. Sometimes things need to be shaken up. Would you believe that I didn’t like packaged rice crispy treats as a kid? Even back then they were too sweet for me. I did always enjoy homemade versions, though. I’ve never posted a recipe for rice crispy treats on the blog. Can you call something with 3 ingredients a recipe?
When I saw this version of rice crispy treats in the Flour cookbook, though, I mentally bookmarked it. Then, just a few days later, Trader Joe’s had a huge end-cap display of their crispy rice cereal. The universe was telling me to make rice crispy treats (because the universe has nothing better to do). And I’m glad I did because these are my new favorite rice crispy treats! Although I have yet to try a peanut butter or chocolate version…
Taste: Slightly nutty and much more flavorful than the sickly sweet store-bought treats.
Texture: Crispy, sticky, gooey.
Ease: Super duper easy. If you’re worried about the idea of browning the butter, don’t be. It sounds weird if you’ve never done it but it’s easy and delicious.
Appearance: Well, they look exactly like rice crispy treats! I love when you take a bite and the marshmallow pulls into a long string of sweet goodness.
Pros: Easy, simple, better than regular rice crispy treats.
Cons: Uses store-bought marshmallows. I usually like to make things from scratch.
Would I make this again? Yes. These would be great for so many occasions.
Brown Butter Rice Crispy Treats
Yield: 12 large bars
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Two (10-ounce) bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal
Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large saucepan set over low heat, melt the butter. Once melted, the butter will begin to foam and sizzle. Continue to cook until the sizzling subsides and the butter is brown in color and smells nutty, about 5 minutes, watching carefully to avoid burning the butter. Immediately add the vanilla, marshmallows and salt to the saucepan. Cook on low heat, stirring constantly, until the marshmallows are completely melted.
Remove marshmallow mixture to a large mixing bowl. Add the rice cereal and stir with a rubber spatula until the cereal is evenly coated. Scrape mixture into prepared baking pan in one even layer. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.