Brown butter rice krispie treats take your favorite marshmallow treats to the next level with brown butter and maple flavors for a fall-themed treat that is as easy as can be.
1h 20m
Serves
9
Easy
American
Ingredients
- 3/4 cup salted butter (12 tbsp)
- 20 oz mini marshmallows (divided use)
- 1/2 tsp pure vanilla extract
- 1/2 tsp maple extract (optional)
- 8 cups (1920ml) Rice Krispies cereal
- 1 cup (240ml) powdered sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp maple extract (optional)
- 1-2 tbsp milk
Preparation
Not specified
Cooking
- Measure out 2 cups (480ml) of the marshmallows; set aside.
- Line a 9x9-inch (23x23cm) baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a large Dutch oven over medium heat, melt and brown the butter.
- (Instructions for how to brown butter.).
- Once the butter is brown and smells nutty, turn the heat to low and add the remaining mini marshmallows.
- Stir until the marshmallows are melted and the mixture is well combined.
- Remove from the heat and stir in the vanilla and maple extracts.
- Gradually add Rice Krispies cereal; stirring until well coated.
- Fold in the reserved 2 cups (480ml) of marshmallows until thoroughly incorporated.
- Using a greased spatula, gently press the mixture into the prepared pan.
- Don’t push too firmly or you’ll lose a bit of the ooey-gooey factor that we’re looking for.
- Cool completely at room temperature.
- In a bowl, whisk together the powdered sugar, extracts, and 1 tablespoon of milk.
- Add additional milk as needed to reach desired consistency.
- Spread or drizzle the icing over the cooled Rice Krispie treats.
- Let set before cutting and serving.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
