How To Make Buttery Rice Krispie Treats
Give your rice krispies treats a delicious upgrade with this recipe. It has browned butter, mini marshmallows, and a bit of vanilla extract.
- 12tbspunsalted butter,(1½ sticks), plus more for greasing the pan
- 20ozmini marshmallows,divided
- ¾tspvanilla extract
- 8cupsrice krispies,or crispy rice cereal
Line a 9×13-inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot or Dutch oven, preferably with a light bottom, melt the butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once it releases a nutty brown butter aroma, take the pan off the heat.
Off the heat, add the remaining marshmallows, vanilla, and salt.
Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
Add the reserved marshmallows and stir until they are softened and partially melted. Don’t overmix. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan.
Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
- Calories: 159.94kcal
- Fat: 5.99g
- Saturated Fat: 3.70g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.56g
- Polyunsaturated Fat: 0.28g
- Carbohydrates: 26.71g
- Fiber: 0.06g
- Sugar: 14.49g
- Protein: 1.08g
- Cholesterol: 15.26mg
- Sodium: 92.22mg
- Calcium: 2.88mg
- Potassium: 14.08mg
- Iron: 2.73mg
- Vitamin A: 148.53µg
- Vitamin C: 5.57mg
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