our nephew celebrated his third birthday this past weekend + i figured i’d contribute to the festivities by bringing a dessert. i debated tackling macarons for the first time, but those didn’t seem particularly toddler-friendly. i thought about my childhood sweets + rice krispie treats popped to mind – however, i wanted to dress them up. a quick google search + voila: salted brown butter crispy treats!
i have to be honest – i didn’t initially have particularly high expectations for these suckers. but, as soon as i combined the brown butter marshmallow mixture with the sea salt + cereal, i knew that we were on to something great. these taste just like your childhood treats, only tons better. the brown butter lends a wonderful richness + nuttiness, while the sea salt cuts through the sweetness with a surprisingly awesome kick. they were an enormous hit at the party, especially with the adults. next time you’re looking for a nostalgic dessert with an undoubtedly grown-up twist, give this one a try!
salted brown butter crispy treats
makes 16 2” squares or 32 1” squares, adapted from smitten kitchen
1 stick unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
heaping 1/4 teaspoon coarse sea salt
6 cups rice krispies cereal
butter (or coat with non-stick spray) an 8” square cake pan with 2” sides.
in a large pot, melt butter over medium-low heat. it will melt, then foam, then turn clear golden + finally start to turn brown + smell nutty. stir frequently, scraping up any bits from the bottom as you do. don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color + the point where it burns is often less than a minute.
as soon as the butter takes on a nutty color, turn the heat off + stir in the marshmallows. the residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
remove the pot from the stove + stir in the salt + cereal together. quickly spread into prepared pan. let cool, then cut into squares.print this recipe