Ingredients (~24 squares)
- 2/3 cup (10 1/2 tbsp) unsalted butter, cubed
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1 (16 oz) bag mini marshmallows
- 9 cups crispy rice cereal
- Flaky sea salt, for topping
Prepare the Pan and Brown the Butter
Grease a 9×13-inch baking pan with cooking spray or butter and line it with parchment paper, leaving an overhang on the sides to use as handles later.
In a large saucepan or Dutch oven, melt the cubed butter over medium heat. Continue to cook, stirring frequently with a silicone spatula, until the butter foams, then turns golden brown and smells nutty.
Watch it closely as it can burn quickly.
Turn off the heat and immediately stir in the vanilla extract and fine salt. Be careful, as the mixture will bubble and may splash.
Melt the Marshmallows and Form the Treats
Add the mini marshmallows to the hot brown butter and stir continuously until they are completely melted and the mixture is smooth.
Add the crispy rice cereal to the pot. Work quickly to fold and stir the cereal into the marshmallow mixture until it is evenly coated.
Transfer the warm mixture to the prepared pan. Lightly grease your spatula or your hands and gently press the mixture into an even layer.
For softer, chewier treats, press lightly. For firmer, denser treats, press down more firmly.
Sprinkle the top evenly with flaky sea salt. Let the treats cool completely at room temperature for at least 1 hour before lifting them out of the pan and slicing into squares.
Salted Brown Butter Rice Crispy Treats
Ingredients
Ingredients (~24 squares)
- 2/3 cup unsalted butter 10 1/2 tbsp, cubed
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1 bag mini marshmallows 16 oz
- 9 cups crispy rice cereal
- Flaky sea salt for topping
Instructions
- Grease 9×13-inch pan and line with parchment paper, leaving overhang.
- Melt butter in large pot over medium heat, stirring until golden brown and nutty.
- Turn off heat, stir in vanilla and fine salt.
- Add marshmallows to brown butter, stir until completely melted.
- Fold in cereal until evenly coated.
- Transfer to prepared pan and press into even layer.
- Sprinkle with flaky sea salt.
- Let cool completely for 1 hour before slicing.
