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Brown Butter Rice Krispie Treat Bars

A close-up, appetizing shot of a freshly cut Brown Butter Rice Krispie Treat Bar sitting on a white marble surface.
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A recipe for classic Rice Krispie Treat Bars made richer and nuttier by incorporating browned butter.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 (10 ounce) package miniature marshmallows
  • 6 cups puffed rice cereal
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse sea salt (optional)

Instructions

  1. Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. Place the butter in a medium saucepan over medium heat. Melt the butter completely.
  3. Continue cooking the melted butter, swirling the pan occasionally. The butter will foam, then the foam will subside, and brown bits will form at the bottom. The butter will smell nutty. This takes about 5 to 8 minutes. Watch carefully to prevent burning.
  4. Remove the pan from the heat immediately once the butter is browned. Do not let it continue cooking.
  5. Add the marshmallows to the saucepan with the hot brown butter. Stir constantly until the marshmallows are fully melted and smooth.
  6. Remove the pan from the heat. Stir in the vanilla extract and sea salt, if using.
  7. Add the puffed rice cereal to the marshmallow mixture. Stir gently until the cereal is evenly coated.
  8. Transfer the mixture to the prepared baking pan. Lightly press the mixture into an even layer using a piece of wax paper or a lightly buttered spatula. Do not press too firmly, as this can make the bars hard.
  9. Let the bars cool completely at room temperature for at least 1 hour before cutting into squares.
  10. Use the parchment overhang or a sharp, lightly oiled knife to cut clean bars.

Notes

  • For extra flavor, you can add 1/2 cup of white chocolate chips or peanut butter chips along with the marshmallows while they are melting.
  • If you want extra chewy bars, use slightly fewer marshmallows or slightly less cereal.
  • Store the finished bars in an airtight container at room temperature for up to 3 days.

Nutrition

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