Brown Butter Rice Krispies//Mini Marshmallows//White Chocolate Drizzle
Welcome back, food lovers! Today, I'm thrilled to share a delightful twist on a classic treat that will transport you back to your childhood with every bite. Introducing Brown Butter Rice Krispie Squares – a simple yet indulgent upgrade to the beloved snack we all know and love.
In this recipe, the rich, nutty flavor of browned butter elevates the traditional Rice Krispie Squares to new heights, adding a depth of flavor that's both sophisticated and comforting. I keep them simple yet indulgent with lots of mini marshmallows mixed in, creating a gooey, irresistible texture. To top it all off, I've added a slightly salted white chocolate drizzle that adds a nice textural contrast, and burst of creamy sweetness.
One of the best things about this recipe is its versatility. You can experiment with different add-ons to suit your mood. I've tried variations with homemade toffee, pretzels, mini marshmallows, and chocolate chips – each adding a unique twist to the classic treat. Be sure to check out the notes section for more ideas and inspiration!
Whether you're looking for an easy dessert to impress your guests or a nostalgic snack for your family, these squares are sure to become a new favorite in your kitchen. Perfect for any occasion, from casual get-togethers to festive celebrations, these Brown Butter Rice Krispie Squares are as delightful to make as they are to eat. So, gather your ingredients and let's dive into this delicious journey together, sure to excite the kids and adults alike!
Recipe:
Makes 1 (8x8x2 inch) tray - double recipe for a party-sized tray (9x13 inches)
Notes
I personally prefer these on the simple side, with just the mini marshmallows and white chocolate drizzle. And at that, the white chocolate drizzle isn't necessary, it's just to give it a little something extra, but they are honestly perfect without it too! That said, you can play with any add-ons that you’d like! Some ideas: homemade toffee, chocolate, pretzels, fudge, candied walnuts or pecans, the list is endless!
Another fun thing you could do is to make the white chocolate drizzle espresso flavoured! Brown butter and espresso…yum! Just add in a touch of concentrated espresso, or you could even use a touch of instant coffee, or even espresso grounds if you want a little earthiness and texture.
As mentioned above, this quantity makes 1 8x8x2 inch tray—perfect for a home-sized portion, or a small gathering. Double the recipe for a party-sized tray (9x13 inches).
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly.
Brown Butter Rice Krispie Squares
Ingredients
200 g butter, any temperature
270 g marshmallows (any size)
1 tbsp pure vanilla extract
1/8 + 1/16 tsp salt (pink Himalayan)
180 g Rice Krispies cereal
125 g mini marshmallows
60 g white chocolate (optional)
Small pinch of salt (pink Himalayan)
Instructions
Line a 8x8x2 inch tray with parchment paper. Melt about a tbsp of butter and brush it over the parchment.
Place butter in a large sized pot. Brown the butter over medium heat. [If you don’t know how to do this: cook, stirring occasionally for about 7 minutes, until the butter is a caramel colour and smells nutty.]
Reduce heat to low, and mix in the initial 270 g of marshmallows (the 125 g of mini marshmallows are to mix in later). Stir together until melted and fully incorporated. I like to start with a spatula, and finish off with a whisk.
Whisk in the vanilla extract and salt.
Remove from heat, and fold in the Rice Krispies cereal.
Add in the 125 g of mini marshmallows. Stir until combined.
Scoop the mixture into the prepared tray. Gently press the mixture down with a spatula. I like to finish by lightly pressing down on it with slightly wet hands (this creates the flattest top, as the water disallows the marshmallow mixture from sticking).
If you're making the white chocolate drizzle, melt white chocolate in a Bain Marie or microwave. Mix in a tiny pinch of salt.
Drizzle the white chocolate over the Rice Krispies with a spoon.
Leave at room temperature to cool and solidify for 1 hour.
Cut into squares and enjoy! [Store at room temperature in Tupperware, or wrapped in cling film, for up to 1 week.]
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