Dessert: United States – Brown Butter Rice Krispie Treats with Sea Salt

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 10 min

Cook 6 min

Additional 45 min

Total 1 hr 1 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (120 ml) (1 stick; 4 oz (113 g)) unsalted butter
1 (10 oz (283 g)) bag mini marshmallows, reserve 1 cup (30 g)
1 tsp (5 ml) pure vanilla extract
1 / 4 tsp (1.25 ml) kosher salt
6 cups (1.44 L) crispy rice cereal (such as Rice Krispies)
Flaky sea salt, for finishing to taste

Show original ingredient measurements

1 / 2 cup (1 stick; 113 g) unsalted butter
1 (10 oz / 283 g) bag mini marshmallows, reserve 1 cup (30 g)
1 tsp pure vanilla extract
1 / 4 tsp kosher salt
6 cups crispy rice cereal (such as Rice Krispies)
Flaky sea salt, for finishing to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Line a 9-inch (23 cm) square pan with parchment, leaving overhang for easy removal, and lightly butter or spray the parchment.
In a large heavy pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams, turns golden brown, and smells nutty, 4 to 6 minutes. Watch closely to avoid burning.
Reduce heat to low. Add all but 1 cup (240 ml) of the mini marshmallows and stir until completely melted and smooth. Remove from heat and stir in the vanilla and kosher salt.
Add the crispy rice cereal and the reserved 1 cup (240 ml) mini marshmallows. Using a rubber spatula, quickly fold until the cereal is evenly coated and the extra marshmallows are dispersed.
Transfer the mixture to the prepared pan. Lightly press it into an even layer with a buttered spatula or a piece of parchment—do not pack too firmly, or the treats will be dense.
Sprinkle the top lightly with flaky sea salt. Let cool at room temperature for 30 to 45 minutes, then lift out and cut into squares. Store airtight at room temperature for up to 3 days.

Line a 9-inch square pan with parchment, leaving overhang for easy removal, and lightly butter or spray the parchment.
In a large heavy pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams, turns golden brown, and smells nutty, 4 to 6 minutes. Watch closely to avoid burning.
Reduce heat to low. Add all but 1 cup of the mini marshmallows and stir until completely melted and smooth. Remove from heat and stir in the vanilla and kosher salt.
Add the crispy rice cereal and the reserved 1 cup mini marshmallows. Using a rubber spatula, quickly fold until the cereal is evenly coated and the extra marshmallows are dispersed.
Transfer the mixture to the prepared pan. Lightly press it into an even layer with a buttered spatula or a piece of parchment—do not pack too firmly, or the treats will be dense.
Sprinkle the top lightly with flaky sea salt. Let cool at room temperature for 30 to 45 minutes, then lift out and cut into squares. Store airtight at room temperature for up to 3 days.