Okay, today, after work, I need you to do me a favor. Stop by the grocery store on the way from home and pick up some butter, a bag of mini marshmallows, and a box of rice krispies. Do it. Just seriously do it, okay? I promise you won’t be sorry.
You see, years ago one of my friends introduced me to the wonder that is salted brown butter rice krispie treats from Smitten Kitchen, which has been one of my favorite food blogs for years. These rice krispie treats are so incredibly addictive, and they’re not that much more difficult to make than the original rice krispie treat recipe. I love making these rice krispie treats so much that I intentionally do not allow myself to make them unless we have company coming over or there’s some other special occasion. Otherwise, I usually end up standing in front of the stove eating not-yet-formed rice krispie treats off the back of a wooden spoon. It is not my finest moment, but let’s be honest — I rarely have finest moments when it comes to eating.
The last batch I made was during the holidays while the hubby was away. I made an exception to the usual “special occasion” rule because the kids and I missed him terribly, and we all needed an uplifting treat to help us through it. I had barely finished pressing my batch into the pan before the kids and my dad, who was staying with us to help out, were already poking and prodding their fingers into the sticky mass to “help” me form the rice krispie treats. I ended up paying a “tax” of about a 1/3rd of my rice krispie treats to that motley crew to keep their little (and old) paws off, but I didn’t mind. I mean, doesn’t part of the cooking/baking process requires constant tasting anyway?
The photos were just as tricky. I kept having eager faces pop up to ask me if I was finished. There was a lot of “you look so pretty, Mommy” and “I love you” and “Who is going to eat those rice krispie treats when you’re done taking pictures?” But what can I say? They’re irresistible. I mean the rice krispie treats, of course, but you know, those kids and my dad are pretty hard to say no to, too.
The recipe is below – note that I use the original amount of butter called for in the original rice krispie treats but double the salt that Smitten Kitchen’s recipe uses. I like to punch up the sweet-salty contrast in my desserts anyway and found that you don’t need to double the butter to get enough of the brown butter flavor. That’s just me, though. For Smitten Kitchen’s original recipe, click here.
- 4 cups miniature marshmallows
- 3 tablespoons unsalted butter
- 6 cups rice krispie cereal
- 1 teaspoon coarse sea salt or kosher salt
- Spray a 8" square cake pan with non-stick cooking spray or coat with melted butter. Prepare a square of parchment paper approximately the same size as the cake pan and set aside.
- In a saucepan over medium-low heat, melt butter, stirring constantly. Continue stirring the butter as it foams and then turns clear yellow, then begins to brown.
- As soon as butter turns brown with little bits floating around, remove the pan from heat. Immediately stir in the marshmallows until smooth and melted.
- Add salt and stir well.
- Add rice krispie cereal and toss lightly in butter and marshmallow mixture until well coated.
- Using a spatula or wooden spoon, turn out the cereal mixture into the cake pan and press with the back of the spoon/spatula to get all of the cereal into the cake pan.
- Put the parchment paper on top of the cake pan and press down lightly to form the rice krispies into the pan in one even layer.
- Cool completely, then slice into squares and serve immediately.