Make classic Rice Krispie Treat Bars with the added depth of nutty, browned butter for a richer flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:70 min
Yield:18 bars
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 tablespoons unsalted butter
1 package (10 ounces) miniature marshmallows
1 teaspoon vanilla extract
6 cups crispy rice cereal
1/2 teaspoon flaky sea salt (optional, for sprinkling)
Instructions
Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
Place the butter in a medium saucepan over medium heat. Cook the butter, swirling the pan occasionally, until it melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 7 minutes. Watch carefully to prevent burning.
Remove the saucepan from the heat immediately once the butter is browned.
Add the marshmallows to the browned butter in the saucepan. Stir constantly until the marshmallows are completely melted and smooth.
Stir in the vanilla extract.
Remove the pan from the heat and quickly fold in the crispy rice cereal until it is evenly coated with the marshmallow mixture.
Transfer the mixture to the prepared baking pan. Lightly press the mixture evenly into the pan using a piece of wax paper or lightly buttered spatula. Do not press too firmly, as this makes the bars hard.
If using, sprinkle the flaky sea salt evenly over the top.
Let the bars cool completely at room temperature for at least 1 hour before cutting into squares.
Lift the bars out of the pan using the parchment overhang and cut into desired bar sizes.
Notes
For cleaner cuts, lightly spray your knife with cooking spray before slicing the cooled bars.
Store the bars in an airtight container at room temperature for up to 3 days.
If you prefer a chewier bar, slightly undercook the marshmallows until just melted.