SALTED BROWN BUTTER RICE KRISPIE TREATS
Not your average lunchbox rice krispie treats, these Salted Brown Butter Rice Krispie Treats have that salty-sweet, nutty brown butter flavor, with pockets of gooey marshmallow that make them extra amazing.
Provided by Amy Nash
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Prepare a 9x13-inch pan by lining with a parchment paper sling or generously butter the bottom and sides.
- Melt the butter (save the wrappers for pressing the rice krispie treats into the pan) in a large pot over medium-high heat. Once it melts, keep watching it and it will bubble, then foam, then eventually turn a dark golden brown color and smell nutty. Watch carefully though, because it can go from golden brown to burned very quickly. Little bits of brown sediment in the bottom of the pan are fine though.
- As soon as the butter is browned, turn off the heat and add all but 3 cups of the marshmallows. Stir the butter and marshmallows together with a long-handled wooden spoon until the marshmallows are melted. There should be enough residual heat from browning the butter to melt the marshmallows completely, but if not, return the pot to low heat to fully melt the marshmallows.
- Add the Rice Krispies, 3 cups of reserved marshmallows, and coarse salt and stir until combined. Gently press into a prepared 9x13-inch pan using the reserved butter wrappers.
- Let the rice krispies cool for an hour before slicing.
Nutrition Facts : Calories 277 kcal, Carbohydrate 52 g, Protein 2 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 284 mg, Sugar 29 g, Fat 8 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS
The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.
Provided by voraciousgirl
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
- Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
- Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 46.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 416.9 mg, Sugar 22.8 g
CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They're so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)
Provided by Julia Moskin
Categories easy, dessert
Time 15m
Yield 30 to 50 treats
Number Of Ingredients 3
Steps:
- Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
- When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
- Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 9 grams, TransFat 0 grams
SALTED BROWN BUTTER RICE KRISPIE TREATS (RICE CRISPY)
A reinvented rice crispy treat. When melting the mashmallows, they should only be warmed until they melt. Anything more and they lose their gooeyness.
Provided by gailanng
Categories Bar Cookie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
- As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners.
- Let cool then cut into squares.
Nutrition Facts : Calories 117.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 55.6, Carbohydrate 16.3, Sugar 11.5, Protein 0.4
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- Grease a 9 x 13 baking dish and line it with parchment paper with two edges hanging over opposite sides. Set the dish to the side.
- In a large nonstick skillet or pot, melt the butter over medium heat. Continue to stir the butter occasionally after it’s melted, and keep a close eye on it. Once it foams and has a nutty aroma, it’s finished browning (about 5 minutes total).
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