Brown butter rice krispie treats made with homemade marshmallows! So easy, gooey, and taste infinitely better than store-bought! Plus with my homemade marshmallows, you know exactly what goes into these homemade family favorites. No corn syrup and no preservatives.EASY- The recipe is easy! However, do note that homemade marshmallows is an extra step. You can use store-bought marshmallows instead for convenience. Making brown butter is also an extra step, but absolutely worth it and recommended. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
¼tspsea saltgenerous ¼ tsp, use less if you're using table salt
2tspvanilla extract10 mL
Making brown butter (optional step, but recommended)
Place the butter in a saucepan, and heat over medium high heat.
Stir the mixture occasionally, while allowing the butter to melt.
The butter will start to foam, and then the milk solids will start to separate. First they will float to the top, and then sink to the bottom of the pan.
Make sure to whisk or stir the saucepan well - more frequently as the milk solids sink to the bottom.
Keep heating the butter while stirring, as the milk solids turn golden in color, and then amber.
As soon as the milk solids turn a dark golden or amber color, remove the pot from the heat, and transfer the butter into a bowl. The residual heat will keep cooking the milk solids, turning them slightly darker in shade, but they should NOT burn.
Rice krispie treats base
Line an 8 x 8 inch square pan or 9 x 9 inch square pan with parchment paper. Set aside.
In a large pot (large enough to generously fit and mix 6 cups of rice krispies), place the marshmallows, brown butter (or regular butter), and salt.
Heat the mixture over medium heat, while stirring to melt the marshmallows and to mix the butter, to make a smooth mixture. Stir in the vanilla.
Remove the pot from the heat and stir in the rice krispies. Make sure to carefully fold them in so that you don't crush the rice krispies.
As soon as the rice krispies are mixed through, transfer the mix into the prepared pan.
Spread the rice krispie treats base in the pan and gently press it in. Take care not to press down too hard.
Allow the rice krispie treats to cool down to room temperature and set.
Once set, remove it from the pan using the parchment paper, and cut it into squares. I like to cut 16 pieces (4 x 4), but you can cut smaller pieces to get 25 (5 x 5) as well.
Note on marshmallows
I made 1 batch of my homemade marshmallows for this recipe. You can use fewer marshmallows to make this less sweet, OR more to make it sweeter. The more marshmallows you use, the more gooey your rice krispie treats will be.
Note on rice krispies
If you want to make this treat gluten free, use gluten free rice krispies / puffed rice cereal.
Rice krispie treats can be stored at room temperature for about 2 days, in an air-tight container.They will keep longer in the freezer, for up to about 6 months. Wrap each rice krispie square with freezer paper / parchment paper and store in an air-tight container / freezer bag.