I'm very happy about this dessert. Rice crispie treats have always been one of my guilty pleasures. They are so so bad for you but they taste so good. Somehow just three simple ingredients create something that is so much better than the ingredints by themselves. It must be the butter that elevates the marshmallows and rice crispie treats to new heights. So, why not try these treats with brown butter instead? So yummy. The brown butter gives these a smoky and deep taste, almost like caramel. It just brings them to a whole new level. The great part is it only takes an extra 5 minutes to brown the butter. The rest is as simple as melting the marshmallows and mixing with the cereal. It's so quick and easy, 10 minutes tops. I think I almost feel a little guilty posting this recipe. It's a bit of a cop out of a recipe. Three ingredients and a microwave? Not my usual style. But trust me, these taste so good you'll be happy I took the time. I got this recipe off the back of my marshamallow bag. The only changes I made were to use salted butter, brown the butter (obv), and cut down the rice crispies by half. I hope you brown some butter next time you make rice crispie treats.
Brown Butter Rice Crispie Treats
4 tbl salted butter
10 ounces mini marshmallows (1 bag)
8 ounces rice crisp cereal (about 4 cups or 1 small box)
Spray a 9x9" pan with non-stick spray and set aside.
Set a saucepan over medium heat and add the butter. Cook, stirring constantly, until the butter turns a medium to deep brown color, about 5 minutes. Meanwhile, in a large microwave-proof bowl, heat the marshmallows in the microwave for 1 minute. Stir and heat for another minute. Add the brown butter and mix until combined.
In another large bowl measure the rice crispie treats. Using a rubber scraper, pour the marshamallow mixture over the cereal, scraping as much of the mixture out as possible. Mix until combined. Drop the mixture into the pre-sprayed pan. Using your hands (it is easiest if you use your non-stick spray on your hands as well) pat down the mixture until it is flat and firm. Let cool, empty onto a flat surface, and cut into 16 squares.