Thick Gooey Brown-Butter Rice Krispies Treats
Brown butter + extra marshmallows = the viral bakery version.
Method · 8 steps
- 1
Line a 9x9 metal pan with parchment, leaving overhang as handles. Butter the parchment lightly.
- 2
In a large light-colored pot over medium heat, melt butter. Continue cooking 5-7 minutes, swirling often, until milk solids at the bottom turn amber and it smells nutty. You want actual brown bits.
- 3
Immediately reduce heat to low. Add 10 oz of the mini marshmallows (about 5 cups, save the rest) and stir until fully melted and smooth, about 2 minutes.
- 4
Remove from heat. Stir in vanilla and kosher salt.
- 5
Add crispy rice cereal and the remaining marshmallows. Fold quickly with a silicone spatula — the reserved marshmallows stay partly unmelted for pockets of goo.
- 6
Transfer to the prepared pan. Butter your hands or use a buttered sheet of parchment to press into an even layer — press firmly but not hard, or you'll compact them dense.
- 7
Sprinkle the top with flaky sea salt.
- 8
Cool at room temp 30 minutes until just set. Lift out using parchment and slice into 16 squares with a greased sharp knife.
Chef's notes
- →Use a light-colored pot to brown butter — in a dark pot you can't see the color change and it burns.
- →Reserving some marshmallows to fold in at the end is the whole trick for the gooey pockets.
- →Don't press the bars too hard into the pan — firm presses crunch them, gentle presses stay tender.
Storage
Airtight at room temp 3 days — after that they start to harden. Don't refrigerate.
