Rice Krispie treats are such a classic recipe, you really cannot mess it up. But you can definitely jazz it up a bit, and honestly…I can’t go back. Trust me on this friends.
Yield: 12-18
Brown Butter White Chocolate Rice Krispies
Once you start making rice krispie treats this way, I promise you it will be so hard to go back. The combo of brown butter mixed with soft chewy marhsmallows, a crunch from the cereal, and a sweet hint of white chocolate...amazing!
Prep time: 2 MinCook time: 10 MinTotal time: 12 Min
Ingredients
Rice Krispies
- 1 stick salted butter, or 1/2 cup
- 1 - 10 ounce bag marshmallows, plus 1 cup
- 1 Tb. vanilla
- 6 cups puffed rice cereal, can use Kellogg brand
- 1/2 cup chopped white chocolate or chocolate chips
Instructions
- Reserve 2 cups of your marshmallows and set aside.
- Grease a 9x13 pan and then line with parchment paper. Set aside.
- In a shallow pan add your butter. Heat on medium and melt butter, then continually cook while constantly stiring, or stiring often.
- The butter will start to bubble, then froth, and eventually start to turn a deep caramel bown color. Once it reaches that level, remove from heat.
- Pour butter into a large pot and heat on medium. Add your marshmallows, not the 2 cups, and stir until melted. Then add your vanilla. Turn off heat.
- Fold in rice krispies and then extra marshmallows.
- Pour mixture into pan and gently press into pan.
- Melt white chocolate and drizzle on top of treats. Let cool or dig in immediately for a melty goodness!