Brown Butter Rice Krispie Treats
Not your average rice krispie treats, these are made with brown butter!
I know what you’re thinking. Rice Krispie Treats? But these little gems combine two fantastic things— brown butter and a fool-proof quick and easy recipe. And an easy recipe is exactly what the doctor’s ordered these days. For my first sweet venture in the kitchen post-baby I wanted to keep things uncomplicated, and itt sure doesn’t get much less complicated than rice krispie treats.
It had been years since I made these, and I think I’d written them off as not being worth my time. But when I saw a variation with brown butter making the rounds on the internet, I figured now was the perfect time to finally try it for myself.
Anyone who’s been following this blog for long knows that I’m sucker for anything with brown butter. I wish the flavor was a little more prominent, and in the future I may make some changes so that it is. Still, these treats were very tasty. Perhaps I shouldn’t admit that I devoured half of the pan immediately, with babe in arms? I’m thinking rice krispie treats should be part of my regular diet.
Easy as they are to make, it’s incredible how long it took me to make and photograph these treats. One afternoon, two feedings, a nap and several diaper changes later and I was finally done. Yep, having a baby definitely changes everything. I’m starting to get the hang of being a Mom though, and I’m looking forward to something a little more adventurous next time!
Brown Butter Rice Krispie Treats
Ingredients
- 6 cups rice krispie cereal
- 10 ounces marshmallows (1 package, about 40)
- ¼ cup unsalted butter
Instructions
- In a large saucepan, melt the butter over low heat. Continue to cook the butter over low heat until it turns caramel in color. Be careful not to let it burn. Add the marshmallows and stir occasionally until marshmallows are completely melted. Remove pan from heat and add the cereal, stirring until mixture is completely combined.
- Use a greased spatula to transfer the rice krispies into a greased 8-inch square baking pan. Let cool and then slice into 2 inch squares.
- Store rice krispie treats in an airtight container at room temperature for up to 2 days.
Hi Annalise, It’s so great to read your post and see you back to blogging so quickly after John’s arrival. Good for you! I’m a total sucker for brown butter and I think this combination is magical. I’d eat half the pan too! 🙂 Can’t wait to see you at EVO in July and give you a hug.
Being a mom of a newborn(baby,toddler,child,teenager,adult) is tough work! Don’t worry, I ALWAYS devour half a pan of rice krispy treats.
Love the idea of browned butter!
Welcome back, Annalise. Nice to see you’re back in the kitchen. I, too, am a gluten for anything with brown butter. Don’t we all eat 1/2 the pan right after making them? 🙂
Great idea! & Good Luck with the baby!! 🙂
I’ve made these exact rice krispies and they were AH-MAZING! It took so much will power to stop myself from eating the entire batch!
I turn into a kid as soon as I see Rice Krispie treats, and I can’t even begin to imagine how good they are with brown butter. Yum!
Such a minor change makes all the difference in the world! Made a version of these last night and loved them. Congrats on your little babe, and happy you are back in the kitchen. 🙂
I love your spin on Rice Krispie Treats. It makes them seem so grown up… I won’t have to eat them in the “closet” 🙂
I remember those “nap, feeding, diaper, nap, feeding diaper…. days. I wish I could have a few more.