Brown butter rice crispy treats / salted caramel rice crispy squares

Omgosh – treat is the correct word here! This recipe for brown butter rice crispy squares is super dooper easy and super dooper delicious. In case you’re still not sold, you need just four ingredients, one pan, and no baking required.

I used a bag of pumpkin-flavoured marshmallows that I brought home from an overseas sojourn but I just «know« that plain old vanilla marshmallows would taste just as good. I gave this post two names because the pumpkin marshmallows made it taste very similar to salted caramel, while using vanilla marshmallows would result in the brown butter namesake.

Misses 7 and 9 fell in love with this, as did the Hungry Dad. The sprinkle of sea salt stops it being crazy sweet (I used my recently purchased vanilla salt and swooooon), and the browned butter adds a dash of sophistication.

This recipe is from The Smitten Kitchen Cookbook (go buy it NOW). You will want to bake everything in here. #greatbook

GATHER:

170g Rice Bubbles / puffed rice cereal

285 grams marshmallows

115 grams unsalted butter, diced

sprinkle best quality sea salt

LET’S GET TO IT:

Spray a 20cm square cake tin with non-stick spray and line tin with non-stick baking paper – allow a 5cm overhang for easy removal.

In a big saucepan melt the butter over a medium heat, stirring often and ensuring you scrape the bottom. Watch it closely and remove it after it takes on a dark gold hue.

Turn off the heat, stir in marshmallows and mix until combine. If they don’t melt don’t turn the heat on very low and stir until they just start to melt. Remove from heat. Sprinkle over salt then tip in puffed rice and mix until just combined.

Immediately tip into pan and use an offset spatula to evenly spread out in pan.

Allow to cool then slice into squares to serve.

Tags: baking, brown butter, cookbook, cooking, food, kid-friendly, recipe, squares, sweet