Description
These Brown Butter Crispy Rice Treats are a delightful twist on the classic snack, featuring a rich, nutty flavor from browned butter combined with gooey melted marshmallows and crispy rice cereal. Easy to make in just a few minutes, they offer a perfect balance of crunchy texture and sweet, buttery taste—ideal for a quick treat or dessert.
Ingredients
Scale
Brown Butter Mixture
- 6 tablespoons unsalted butter
- 1 (10 oz) bag mini marshmallows (about 5 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Cereal
- 6 cups crispy rice cereal
Instructions
- Brown the Butter: Melt butter in a large pot over medium heat, stirring frequently. Continue cooking until the butter turns golden brown and emits a nutty aroma, being careful not to burn it.
- Mix in Marshmallows and Flavor: Reduce the heat to medium-low. Stir in the mini marshmallows until they are fully melted and the mixture is smooth. Then add vanilla extract and salt, stirring well to combine.
- Combine with Cereal: Remove the pot from heat. Gently fold in the crispy rice cereal, stirring until every grain is evenly coated with the brown butter marshmallow mixture.
- Press into Pan: Grease or line a 9×13-inch baking dish with parchment paper. Transfer the mixture into the dish and press it down gently using a greased spatula or your hands to create an even layer.
- Cool and Slice: Allow the treats to cool at room temperature for about 30 minutes until they set. Once firm, cut into 12 to 16 bars and serve.
Notes
- Make sure to stir the butter constantly while browning to prevent burning and achieve a perfect nutty flavor.
- You can substitute crispy rice cereal with gluten-free rice cereal for a gluten-free option.
- Press the mixture firmly into the pan to ensure the bars hold together well.
- The treats can be stored in an airtight container at room temperature for up to 3 days.
- Add-ins like chocolate chips or toasted nuts can be mixed in for extra flavor and texture.
