Salted Brown Butter Crispy Treats

By Kath Dedon

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Sometimes you just need a treat. Deb Perelman’s recipe for Salted Brown Butter Crispy Treats in Smitten Kitchen certainly fills the bill!

According to Wikipedia, Rice Krispies Treats have been around since 1939. The original recipe has just three ingredients: 3 tablespoons of butter, 10 ounces of marshmallows, and 6 cups of Kellogg’s® Rice Krispies® cereal. The recipe is delicious and has endured to the present day.

Deb made just a couple of minor changes that made big changes with her Salted Brown Butter Crispy Treats. She uses a lot more butter (8 ounces, or one stick), she browns the butter, and she adds course sea salt. Believe me; those little changes make all the difference!

I have long enjoyed Deb’s Smitten Kitchen blog; I highly recommend it if you’re not familiar with it. Her Smitten Kitchen Cookbook is an enjoyable read that inspires me to get in the kitchen to try something new. I’m very much looking forward to getting my hands on her new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. As you can see, I’m a Deb Perelman “groupie”. If she’s new to you, I recommend checking her out.

We’re headed into “sugar season” when special treats are needed for the various holiday activities and get-togethers. This recipe for Salted Brown Butter Crispy Treats is easy to make and a real crowd-pleaser. Give it a try and see if you don’t agree!

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Salted Brown Butter Crispy Treats

(Adapted from Deb Perelman’s recipe in Smitten Kitchen)

Kellogg’s no longer makes gluten-free Rice Krispies. If you can find a certified gluten-free brand of rice crispies, you can make these treats gluten-free. 

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(print the recipe)

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Makes 16 (2-inch) squares or 24 (2 x 1.3-inch) squares(I like to cut desserts smaller when serving at a party with other desserts. People are more likely to take a smaller taste.)

*I found that I did not have unsalted butter when it was time to make the treats. I used Kerrygold salted butter and then cut the added sea salt in half. It worked fine.

4 ounces (113 grams, or one stick) unsalted butter, plus extra for the pan* (See note above about the butter.)

1 10-ounce bag marshmallows(I used miniature.)

Heaping ¼ teaspoon coarse sea salt(Use heaping 1/8 teaspoon if you use salted butter.)

6 cups (160 grams) crispy rice cereal(about half a 12-ounce box)

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1. Grease an 8-inch square pan with butter or oil
2. In a large pot (I used my 8-quart Dutch oven) melt the butter over medium-low heat. It melts, foams, turns clear, and then starts to brown. Stir frequently scraping up the brown bits. Watch carefully so it doesn’t burn.

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Cut the butter into smaller pieces so it melts more quickly

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3. When the butter is browned, turn off the heat and stir in the marshmallows. Stir until the marshmallows are totally melted and blended into the butter. (Turn the heat on low if the marshmallows aren’t melting. I didn’t need to do that with miniature marshmallows.)

4. Add the crispy rice and salt and stir until it’s all blended. Put the mixture in the prepared pan and press down. It’s easiest to use a piece of waxed or parchment paper sprayed with oil to press on the cereal.

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5. After the treats have cooled, but them into the desired size. (I cut them into 12 squares and then cut each one in half to make 24 treats.)

6. Store in an airtight container until ready to serve.

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