I know what you’re probably thinking. Oh wow, Blondie. A recipe for rice krispie treats? You’re really scraping the bottom of the barrel these days.
But trust me — one bite of these and you’ll be asking for another ten. Classic rice krispie treats are completely transformed by two simple additions:
browned butter
&
sea salt.
These two ingredients elevate a humble treat into something memorable. The brown butter adds a deep, nutty richness while the sea salt provides a bright, balancing contrast.
I’ve wanted to try this variation from The Smitten Kitchen Cookbook for a long time, and I’m so glad I finally did. It’s not complicated, but it does rely on careful attention during one key step: browning the butter.
Browning butter can change from perfect to burnt in seconds, so keep the heat at medium-low and watch it closely. After the butter melts it will foam; once that foam subsides and you smell a nutty aroma and see a light amber color, remove the pan from heat. Immediately add the marshmallows and stir. The residual heat and the toasted butter will melt them into a glossy, sauce-like mixture — your cue to add the cereal and sea salt. Regular table salt can work, but coarse sea salt gives a more nuanced, salty finish that complements the brown butter and marshmallows.
Transferring the sticky marshmallow mixture into the pan can be tricky. Line your pan with plastic wrap and spray it lightly with cooking spray so you can press the mixture flat and remove neat bars once set. The finished treats are soft with a pleasant bite from the cereal. The brown butter flavor arrives first — warm, toasty and rich — followed by a subtle pop of sea salt that pulls everything together. You’ll find yourself reaching for another piece before you know it.
Salted Brown Butter Rice Krispies
makes 16 squares (8×8 pan) or 32 squares (9×13 pan)
ingredients:
1 stick unsalted butter
10 oz bag marshmallows
1/4–1/2 teaspoon coarse sea salt
6 cups Rice Krispie cereal
1. In a large pot, melt the butter over medium heat. While it melts, line your pan with plastic wrap and lightly mist it with cooking spray, leaving about a 1-inch overhang for easy removal.
2. Once the butter has fully melted it will foam. Watch closely: as the foam subsides and the butter turns a light golden amber with a nutty aroma, swirl briefly and remove the pot from the heat. Immediately add the marshmallows and stir until fully melted, about 3 minutes. If needed, return briefly to low heat to finish melting.
3. Remove from heat, stir in the sea salt and the cereal until evenly coated. Press the mixture into the prepared pan, cover with plastic wrap, and chill in the refrigerator for up to 10 minutes until firm. Once cooled, cut into squares and store in an airtight container.
recipe source: The Smitten Kitchen.