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Just like your favorite treats growing up, but made in a way that will make you feel *very* fancy. The classic rice krispie crunch, the stickiness of the marshmallows, and a nutty depth from the brown butter will make these brown butter rice krispie treats the hit of any party!
These brown butter rice krispie treats will be your new favorite treat to say you're whipping up for your kiddos, when really you'll be eating the whole pan (no judgment here).
There's a few things that make these so fantastic. The brown butter adds a depth of flavor that few rice krispie treats ever achieve. Then, the homemade marshmallows add a sweet stickiness without the sickening sweetness associated with their store-bought counterparts. Let's just say- you'll never go back to regular rice krispie treats after you make these.
Marshmallows: This recipe is super fun because you get to make your own marshmallows! As noted in the recipe below, you'll bring the temperature of the sugar mixture up to 240 degrees. I like to use my candy thermometer. If you don't have a candy thermometer (the one I use is linked here), you can use the cold water test. To test the heat of the sugar mixture, spoon a few drops of the sugar mixture into a cup of very cold water. Using your fingers, form the drops into a ball. Remove the ball from the water. If the ball immediately flattens and runs over your finger, it's the right temperature to take off the heat. Then you're done! Follow the rest of the instructions to easily make your own marshmallows 🙂
The Brown Butter: Don't let this part of the recipe hang you up- you've got this! Brown butter is deceivingly easy. You just stick it on the stove, watch it and stir it every so often, and after a short while- voila! Nutty, earthy brown butter is ready to level up all your desserts. To make it flawlessly:
- Melt the butter in a saucepan over medium heat. Stir occasionally- it'll start hissing and popping. You're getting closer!
- As it continues to heat up, the mixture will get really bubbly and start to bubble up the sides. Keep stirring occasionally.
- Shortly after all the bubbling, you'll start to notice some brown bubbles in the sea of yellow. Stir consistently, and remove from the heat once you see more brown than yellow. Don't leave it on too long at this point- it can burn if you leave it on a few too many seconds!
- In most recipes, including these rice krispie bars, you'll need to cool the brown butter before adding it to the batter. I tend to be too impatient to wait for it to cool on it's own, so I usually put it in a heat-proof bowl, then put that bowl in an ice bath, and stick it all in the fridge! But, if you're more patient than I am, you can feel free to wait it out on the counter 🙂
Storage: Store on the counter for up to 5 days.
Other Recipes You'll Love:
Brown Butter Rice Krispie Treats
- 2 envelopes gelatin
- ¾ cup water, split
- 1 teaspoon vanilla
- 1 cup light corn syrup
- 2 cups sugar
- 1 teaspoon salt
- 1 cup unsalted butter
- 8 cups rice krispies cereal
Make the Marshmallows.
- Combine gelatin and ¼ cup of water in the bowl of a stand mixer fitted with the whisk attachment. Mix together then let stand.
- Heat corn syrup, sugar, ½ cup water, and salt in a saucepan over medium-high heat. Without mixing, bring the mixture up to 240 degrees (about 10 minutes). Once at 240°F, immediately remove the sugar mixture from the stovetop.
- Turn on your stand mixture on low, beginning to break up the gelatin mixture that has formed.
- With the mixer still on low, slowly pour the sugar mixture into the stand mixer bowl. Once you've incorporated the full mixture, turn the mixer to medium-high. About 3-5 minutes later, the mixture will have approximately doubled in size, and be white and fluffy. Turn off the mixer. Congrats- you've just made marshmallows!
Make the Brown Butter.
- Place the butter in a saucepan over medium heat. Stirring occasionally, keep the butter on the stovetop while it hisses and pops.
- After a few minutes, the mixture will start to rapidly bubble up. Shortly after, you'll start to see some brown bubbles that stand out in the sea of buttery yellow. This is when you know you're done! Remove from the heat, and stir to disseminate the yummy brown flecks.
- Wait a few minutes for it to cool slightly, then pour the brown butter mixture (brown flecks and all) into the stand mixer with the marshmallow fluff. Add vanilla. Whisk until fully combined, which may take a minute or two.
Make the Rice Krispies.
- Stir the 8 cups of rice krispie cereal into the marshmallow fluff until evenly distributed.
- Grease a 9x13 pan, and put the marshmallow mixture into the pan. Spread until evenly distributed.
- Let cool for about 2 hours, then dig in!
Did you make these brown butter rice krispie treats? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
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