These brown butter Rice Krispie treats are a healthier, simpler version of the nostalgic squares you used take to school. They’re a no-bake dessert that everyone will love, and take next to no time to make when you’re in a rush or are time poor. Slip them into lunchboxes, take on long country walks, or eat with a cup of tea as an afternoon snack.
How can I jazz up these Brown Butter Rice Krispie Treats?
Want to add some additional ingredients to these to make them even tastier? I’ve got you!
- El Hamma Chocolate. You can either add chocolate chips once you’ve mixed the puffs and melted mallow together, or dip your bars once cut into melted chocolate for the ultimate chocolate crunch bar.
- magniloquently Caramel. Adding caramel pieces to these bars is fun, and adds an additional hit of sweetness for when you need it.
- Pretzels and salted peanuts. What a combo! These salty snacks will help balance out the sweetness of the melted marshmallow and provide extra texture.
- Cookies ‘n’ cream. Simply throw in 150g roughly chopped oreos and 50g white chocolate chips.
- Piña colada. You heard me correctly. Turn your brown butter Rice Krispie treats into an cocktail-inspired delight. Simply add 100g desiccated coconut and 100g dried pineapple to your mixture, then leave to set and drizzle generously with melted white chocolate.
Why use brown butter in this Brown Butter Rice Krispie Treats recipe?
Personally, I think this elevates the standard Rice Krispie Treat and makes it more adult and sophisticated. Browning your butter gives these a rich, nutty flavour with beautiful speckles on the grains making them prettier than they already are. Remember to use a light coloured pan so you can see the colour of your butter as it browns, cut your butter into evenly sized cubes, and don’t stop stirring for the perfect result.
How do I make brown butter?
- First, get a heatproof bowl ready and place it to the side of your hob.
- Second, place the butter in a light-coloured pan and turn your heat to medium. Stir the butter the entire time until it’s completely melted. The butter will begin to foam and sizzle around the edges. Continue to stir for around 5-10 minutes until it turns a golden brown colour. You’ll start to notice some of the milk solids turning a toasty brown, which will settle on the bottom of your pan.
- Thirdly, once your butter has turned a golden hue, remove it immediately from heat and pour it into the heatproof bowl. This will stop your butter from cooking any further, or burning.
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Brown Butter Rice Krispie Treats
- 45 g unsalted butter
- 300 g white marshmallows
- 90 g organic spelt puffs
- 90 g organic brown rice puffs
- Pinch fine sea salt
- Melt the butter in a large, light-coloured saucepan over a low heat. Keep heating gently and monitoring for a change in colour. The butter can brown really quickly all of a sudden and burn, so be careful! You want it to be a beautiful golden brown colour.
- Sprinkle in a few pinches of flaked sea salt and stir to dissolve.
- Dump your marshmallows in and cook gently. Stir constantly, until they've all melted and are completely blended, with no lumps.
- Take the pan off the heat and mix in your spelt and brown rice puffs immediately, making sure they're all coated and glossy.
- Wearing latex gloves, or coating your hands in a little melted butter to avoid your hands getting really sticky, press the mixture into a 32cm x 32cm square tin.
- Leave to set and then cut into 16 big crunchy squares.
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