Brown Butter Sea Salt Rice Krispies
Nutty brown butter and gooey marshmallow come together in these irresistible Rice Krispie treats, finished with a sprinkle of flaky sea salt for the ultimate salty-sweet bite.
Servings: 12 treats
Ingredients
- 8 tablespoons (½ cup) unsalted butter
- 2 10-ounce bags mini marshmallows divided
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 6 cups Rice Krispies cereal
- Flaky sea salt for topping
Instructions
- Line a 9x13-inch baking dish with parchment paper or lightly grease with butter.
- Melt the butter in a large pot over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown, about 4-6 minutes.
- Reduce the heat to low. Add all but about 2 cups of the mini marshmallows and stir until completely melted and smooth.
- Remove from the heat and stir in the vanilla and fine sea salt.
- Fold in the Rice Krispies until evenly coated, then gently fold in the reserved marshmallows.
- Transfer the mixture to the prepared pan. Gently press into an even layer without packing the cereal down too firmly.
- Sprinkle the top with flaky sea salt. Let cool for about 30 minutes before lifting from the pan and cutting into squares.
Notes
Store your Rice Krispies treats in an airtight container at room temperature, and they'll keep well for up to 3 days.