Salted Brown Butter Crispy Treats


This is a Smitten Kitchen recipe.

Bar review has brought snacking back into my life. First I bought string cheese and fruit leather to eat during our 10 minute lecture breaks (side note: they have cracked black pepper string cheese now – fancy!). Then, slowly, homemade snacks made a return to my life. This was one of  the first recipes I broke out. It’s a slightly more sophisticated version of the classic rice crispy treat recipe. It’s basically the rice crispy treat of your dreams.

Since making these involves marshmallows, they bring to mind “the marshmallow story.” In third grade, I wrote a report somehow involving the word marshmallow (I have no idea how). My teacher corrected my spelling to “marshmellow.” But I knew she was wrong because I had looked up the word in my dictionary before putting it in my report. So I protested her correction. I was that kid. My parents like telling this story because it shows that I’m diligent or something. I like this story because it reminds me of how to spell marshmallow.

Makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.


The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.


Remove the pot from the stove and stir in the salt and cereal together.


Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well [as does a spare silpat].

Let cool, cut into squares and get ready to make new friends.



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