Brown Butter Crispy Rice Treats
Chewy, gooey marshmallow and crisp rice cereal squares made extra good with nutty browned butter and a pinch of salt.
- Makes
- 16 squares
- Prep
- 5 min
- Cook
- 10 min
- Total
- 1 hr 15 min
Ingredients
Equipment
- Large pot
- 8×8-inch or 9×9-inch pan20×20 cm or 23×23 cm pan
Instructions
Butter the pan. Melt the butter in the pot over medium heat and keep cooking, swirling, until it smells nutty and turns golden brown with dark flecks, 4–5 minutes.
Turn the heat to low, add the marshmallows and salt and stir until completely melted, 2–3 minutes. Stir in the vanilla.
Take the pot off the heat, add the cereal and fold until evenly coated.
Press gently into the pan with buttered hands or a spatula; pressing hard makes them dense. Cool for 1 hour before cutting into squares.
Notes
- Most marshmallows contain gelatin, which comes from animals, so these aren’t labelled vegetarian. Vegan marshmallows work the same way.
- Many rice cereals contain barley malt; look for a gluten-free brand if you need it.
My notes
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Nutrition estimate
- Calories
- 135
- Protein
- 1 g
- Carbs
- 24 g
- Fat
- 4 g
Per square, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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