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Salted Brown Butter Crispy Treats



Everyone likes Rice Krispies Treats, but browning the butter before making them really kicks these up a notch.  I go through about 3 lbs of butter a week, so that probably counts as an obsession, but what I’m really obsessed with is browning it.  I just LOVE the flavor of browned butter.  I love the smell of it as it’s cooking.  I love the look of it, with the dark brown specks (which also fleck these treats).  I just love everything about it.  So, naturally, I love these.

I made a double batch, and I’m glad I did b/c my husband and I ate half the recipe immediately, which left just enough to package up to ship out for gifts.

These are very simple, the only difference between it and the original recipe being that you add salt and brown the butter first, which just tacks on about 5 minutes to the prep time.  (OK fine, that and the fact that there’s a LOT more butter in it…but I can’t complain about that!)  These would be great for Christmas, all-occasion gifts, bake sales, potlucks, after-school snacks, after dinner treats, afternoon snacks, after-breakfast snacks, midnight snacks, “I just ate a tomato so I need to eat something unhealthy to balance out my diet” snacks….I think you get the picture.

I don’t, however, recommend doubling the recipe unless you have a lot of people to feed because, if you’re anything like me, you won’t be able to stop eating them until they’re gone.

Salted Brown Butter Crispy Treats
From Smitten Kitchen, with slightly modified instructions

1 stick unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

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.

When the butter takes on a nutty color and the solids have turned a chocolate-brown, stir in the salt & marshmallows. Turn off the heat once the marshmallows are melted and the mixture is smooth.

Remove the pot from the stove and stir in the cereal. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.

Veronica’s Notes: If you use salted butter, omit the salt from the recipe.  If you use table salt, use a scant 1/4 teaspoon.


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

6 responses »

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  4. I’m just wondering, how long do these usually keep? I’d love to try this recipe as we used to have them at my school canteen… But there are only 2 of us!


    • I think about a week…though ours don’t usually last that long – lol. But good news – you can freeze them! I just tried it for the first time and it worked great. After cutting them, I put them in a Ziploc bag, pressed the air out, and popped them in the freezer. I then defrosted them a week later for my shower and they tasted as fresh as the day I made them. If taking out one or two at a time, put them in another smaller ziploc bag and let them come to room temp before eating.



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