Caramel Brown Butter Rice Krispie Treats
Homemade Brown Butter Rice Krispie Treats with Made-from-Scratch Toasted Sugar Caramel Marshmallow
Equipment
- 1 9 x 13 Baking Dish (I recommend glass)
- 1 Large Stainless Steel Stock Pot
- 1 Heat-safe Silicone/Rubber Spatula
Ingredients
- 2 sticks Unsalted Butter
- 1 tsp Vanilla Bean Paste
- 20 oz Caramel Marshmallow, cubed (see recipe link in notes)
- ½ tsp Kosher Salt (I recommend Diamond Brand)
- 9 cups Rice Cereal
- SPRINKLES!!! (optional)
Instructions
- Prep a 9 x13" glass baking dish with butter or cooking spray. If you haven't already, also take this time to cube the Caramel Marshmallow. 1" cubes should be sufficient. You just want it to be able to melt down easily.
- Add the 2 sticks of unsalted butter into your large stainless steel stock pot, and melt it over med-low heat. Stir it occasionally, and watch it closely, as brown butter can turn into burnt butter in a matter of seconds. Once the butter is melted, it will begin to audibly pop. When that stops, continue to stir and watch as the butter solids begin to change color from white to a dark amber.
- When the browned butter is aromatic and smells nutty, reduce the heat to low, and add in the Vanilla Bean Paste, Kosher Salt, and Caramel Marshmallows.
- Stir the Caramel Marshmallow Butter mixture constantly until the Marshmallow has completely melted. Remove from heat.
- Add in the Rice Cereal and quickly stir with the Spatula until everything is well-incorporated.
- Transfer the Rice Cereal Marshmallow mixture into your glass baking dish, and spread it evenly. Don't compress it too compactly! It will solidify more as it cools and sets.
- Optional Step: Add sprinkles once the mixture is spread and before allowing it to cool, so that the sprinkles better adhere to the Rice Krispie Treats!
- Allow to cool for about an hour at room temperature. Cut into 16 bars; then, either store or ENJOY!
Notes
Link for my Caramel Marshmallow recipe.