We've always been huge fans of rice crispy treats, but when we found this recipe we hit the jackpot! They are THE BEST, and although you're thinking, how can you really make these treats any better, you've just got to believe me and give these a try. The flavor from the browned butter is so amazing, then you stir in some marshmallows right at the end that aren't completely melted, and you've got the next level of this classic dessert. Kids and adults alike with devour these babies!
Browned Butter Rice Crispy Treats
Makes 12 large treats (9x13 pan)
10 cups gluten free crisp rice cereal (about one 12 oz. box)
2 (10 oz.) bags miniature marshmallows (2 cups removed and set aside)
1 cup salted butter (2 sticks)
1/4 teaspoon course sea salt
Prepare a 9×13-inch pan by greasing it with spray or butter. Place all (except 2 cups) of the marshmallows in a large microwave safe bowl. Place the bowl in the microwave and melt the marshmallows partially for 1 to 2 minutes (not completely melted, just softened). In a medium saucepan, melt the butter over medium heat. It will melt, then foam, then turn a light golden and then finally start to brown. The process actually happens pretty fast so pay attention and stir frequently to prevent burning, especially towards the end. When the butter starts to darken in color and you smell a nutty aroma, remove from heat and pour on top of the partially melted marshmallows. Stir the marshmallows and browned butter together (the butter will melt them the rest of the way). Continue to stir until the butter is incorporated and you have nice and smooth, melted marshmallows with flecks of the browned butter. Add the cereal and course sea salt and stir until combined well. Stir in the reserved two cups of marshmallows until they are mixed throughout. Gently press into prepared pan using a silicone spatula or the leftover butter wrappers. Don't pack it in! Let cool for an hour before slicing.
Gather your ingredients. You will need a box of crispy rice cereal that is gluten free, 2 (10 oz.) bags of miniature marshmallows, and 2 sticks (1 cup) of butter.
Pour marshmallows into a large microwave safe bowl except 2 cups to set aside for later.
In the microwave, microwave the marshmallows on high for 2 minutes or so until partially melted and puffed up.
Meanwhile, in a saucepan, melt the butter. Continue cooking over medium low heat, stirring often, until it foams and then starts to turn brown. Browning butter is not difficult, but if you haven't done it, you will think you are done before you really are. You need to see brown specks in the butter when you swirl it in the pan.
Pour the browned butter over the marshmallows.
Stir to incorporate and make a smooth gooey mixture.
Add the cereal and stir to completely coat.
Stir in 2 cups of reserved marshmallows.
Gently press into a greased or buttered 9x13" dish. A trick I've learned is to use the butter wrapper to press it down and it won't stick!
Now the hard part.....let these babies cool for about an hour. You can cut into them early if you'd like as they will be beyond delicious.....they just won't hold together as well.
Slice into desired size of squares and enjoy!
You will never think of rice crispy treats the same again. These are a game changer for sure!!
Recipe Source: Recipe adapted from a recipe on The Saucy Fig