Brown Butter Rice Krispie Treats
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.
Servings 9 large bars
Ingredients
- ¾ cup salted butter 12 tablespoons
- 20 ounces mini marshmallows divided use
- ½ teaspoon pure vanilla extract
- ½ teaspoon maple extract optional
- 8 cups Rice Krispies cereal
For the icing:
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon maple extract optional
- 1-2 tablespoons milk
US Customary - Metric
Instructions
- Measure out 2 cups of the marshmallows; set aside.
- Line a 9 x 9-inch 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 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.