You’ll never make a regular Rice Krispie square again after tasting these. Nutty brown butter and a hint of salt balance the sweet marshmallowy goodness of these nostalgic squares. They’re easy, quick, and really delicious. Recipe is from Smitten Kitchen, I just added a little vanilla extract.
Brown Butter Rice Krispie Squares
Nutty brown butter and a touch of salt make this classic treat more delicious and flavourful than the original.
Servings: 9 squares
Ingredients
- ½ cup (4 oz, 114g) unsalted butter, cubed
- 5½ cups (285g) mini marshmallows*
- ¼ teaspoon salt
- ½ teaspoon real vanilla extract (optional)
- 6 cups Rice Krispie cereal
Instructions
- Grease a square pan (8 or 9 inch) with cooking spray or butter.
- In a large pot, melt the butter over medium heat. Keep cooking it, stirring frequently. The butter will foam and sizzle. Within 5-8 minutes from when you started, the milk solids at the bottom of the pan will turn a deep golden brown and it will smell nutty (see photo below). Stir, scraping the brown bits off the bottom of the pan.
- Once the butter is browned, remove the pan from the heat and add the marshmallows. Stir constantly until marshmallows are melted and the mixture is smooth. Add the salt and the vanilla and stir to combine.
- Working quickly, add the Rice Krispies to the pot and stir until they are evenly coated in marshmallow. Pour into the prepared pan and spread evenly, pressing down firmly with a spatula. Let cool completely, then cut into squares.
Notes
- I prefer mini marshmallows because they melt faster due to their small size, but full sized marshmallows are fine too.
- For more tips on browning butter, visit Sally’s Baking Addiction
