Better Than Mom’s Brown Butter Rice Krispie Treats.
Better Than Mom’s Brown Butter Rice Krispie Treats! It’s true, promise, these rice krispie treats are like no other. Made with salted browned butter (KEY), double the marshmallows (homemade, to be exact), a touch of vanilla, and brown rice krispies. They’re sweet, salty, buttery, extra gooey, and just a little bit addicting. And the best part? They’re fun to make no matter what your age. The perfect back to school, bake sale, treat that will win everyone over.
Taking it back to our childhood days today, and my gosh, I am very happy about it.
Like the rest of the world, I grew up snacking on my mom’s homemade rice krispie treats. I didn’t like marshmallows at all (still don’t), but yet I loved my mom’s krispie treats. The thing about my mom’s krispie treats? She made them better, with double the butter and double the marshmallows. To be expected from her. Go big or go home has always been her motto…with desserts and life!
I guess my point is that she was/is the best sweets maker. To this day, everyone raves about her chocolate chip cookies and her Special K-Bars. Nothing better. But her rice krispie treats?
I think I may have beat her original recipe with these. Let me explain a bit.
First, I want to make note that these are not your average rice krispie treats. For one, I made the marshmallows. Honey marshmallows actually, with no processed sugar, no corn syrup and nothing weird at all. I will not say they are healthy, because that could be a bit of a stretch. But hey, they’re a much better option than the bagged kind.
Also, and most importantly, they actually taste good. So darn GOOD, and flavorful!
Second, browned butter. Salted brown butter, and this is KEY. You can skip the homemade marshmallows if you must. I know they’re a bit of an extra step, so I do understand. But you can’t skip the browned butter…or the salted part.
Third, vanilla. Just a touch. Because for real…why wasn’t vanilla in the original rice kripsie treat recipe? Always use vanilla.
Here’s the breakdown.
If you’re making my homemade honey marshmallows, start with these. They do add time onto this recipe, but if you have the time, make these. Please! They’re a true game-changer and I LOVE that they use zero corn syrup. Yes, please.
And they’re actually so much easier to make than you would think. You just need water, gelatin, honey (you can also use maple syrup), flaky sea salt, and vanilla. That’s it.
Then dissolve the gelatin in cold water, bring the honey to a boil, boil for 10 or so minutes, then stream the hot honey into the gelatin. Then just add vanilla plus sea salt and whip with a stand mixer until you have marshmallow “fluff”.
Spread the mixture into a pan, let them set, and done. You’ll now have homemade honey marshmallows that have the prettiest golden hue to them. AND that actually taste like something other than just pure sugar. These are SO GOOD.
As I said, I totally understand if you don’t have the time or energy to do this extra step. BUT, if you happen to have time and are feeling adventurous, I could not recommend the homemade marshmallows more. True game-changer, and really, so much easier to make than you would ever think.
Once you have your marshmallow situation all sorted out, it’s time to make the best rice krispie treats.
Brown a stick of salted butter, melt in your marshmallows and smell the deliciousness coming from the brown butter. It’s warming, toasty, and will definitely get you excited for cozy fall baking…just saying.
Add in a pinch of flaky sea salt, a touch of vanilla, and brown rice krispies. Spread out in a pan and then let the treats sit until set. In the directions, I say 1 hour, but 30 minutes will do too. Cut, sprinkle with additional salt (never a bad idea) and serve them up to everyone and anyone.
There’s not a person in the world who could not love these. Not only will they remind everyone of their childhood, but the fact that they actually have delicious flavor, are soft, chewy, perfectly salted, and slightly healthier too, really seals the deal and makes them better than moms.
So with that, do yourself a favor and indulge in some Tuesday treat making. These are easy to make, but even better to enjoy. And any memories that come along with this recipe are just an added bonus.
If you have a bake sale, end of summer BBQ, or Labor Day weekend picnic, you must bring these and you should probably double the recipe. They will go fast.
Lastly? If you are more of a chocolate peanut butter kind of person, then try out my chocolate covered brown butter krispie treats.
If you make these better than mom’s brown butter rice krispie treats be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Better Than Mom's Brown Butter Rice Krispie Treats
Made with salted browned butter (KEY), double the marshmallow (homemade, to be exact), a touch of vanilla, and brown rice krispies. They’re sweet, salty, buttery, extra gooey!
1. Line a 9x13 inch baking dish with parchment paper.
2. Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly.
3. Let the treats cool, at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.
Store-Bought Marshmallows: if using store-bought marshmallows, you need 2 (10 ounce) bags.
Homemade Marshmallows: if using my homemade marshmallows (below), use the entire batch to make these rice krispie treats.
Adapted From: my mom's recipe, which was adapted from the Kellogg's Rice Krispies box.
Homemade marshmallows without the sugar!
1. Line an 8-inch square baking pan with parchment paper and dust with confectioners sugar.
2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment.
3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes. Remove the pan from the heat.
4. With the mixer on medium speed, carefully and slowly pour the hot syrup into the gelatin mixture. Add the vanilla and salt. Raise the mixer speed to high and beat for 8-10 minutes, or until the mixture is fluffy.
5. Working quickly, transfer the marshmallow mixture in the prepared pan. Smooth the top into an even layer. Let sit at room temp for 1 to 2 hours, until set.
6. Generously dust the top of the marshmallow with confectioners’ sugar and then invert it onto a clean cutting board. Cut the marshmallow into squares, they will be sticky. Store in an airtight container at room temperature for up to 1 month.
If Using To make Krispie Treats: You can simply skip the setting process and use the marshmallow "fluff".
Confectioners' Sugar: you don't have to use this, but it makes working with the marshmallows much, much easier. Just a little dusting is all you need.
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