Brown Butter Rice Krispies Treats

by ilene on October 5, 2012 · 3 comments

in baking, recipes

When we moved from Boston last year, I treated myself to a nice new cookbook:

Flour Bakery was one of Jeff and my favorite places to eat.  The newer Cambridge shop was less than half a mile from where we lived so we quickly became regulars when the new location opened.  We loved riding our bikes there, grabbing a couple sandwiches, a few pastries and picnicking on the banks of the Charles River.  It was also my favorite place to meet up with girl friends because their desserts are unbelievable.  They are famous for their sticky buns (Get recipe here. Their owner, Joanne Chang, won a throw down with Bobby Flay with her sticky bun recipe.)  I originally bought the cookbook hoping to learn how to make my favorite dessert of theirs, the yummy hazelnut almond dacquoise, but one glance at the four page long recipe that included making layers of meringue and baking overnight in a slow oven and I gave up on any dreams of learning to replicate the French cake.  Flipping through the rest of the cookbook, I realized that most of the recipes are a little too complicated for a novice baker like me until I stopped at a page with the recipe for Rice Krispie Treats.  That, I can do.   Any second grader can do that!   The Brown Butter Rice Krispies Treats recipe might be the only recipe in the entire book that I have the skillset to tackle!

These Rice Krispie treats, however, were not just ordinary rice krispie treats.  These are made with brown butter, which in my opinion, is far superior than regular butter.  Browning the butter really brings out a richer, nuttier flavor.  Brown butter can be used in place of any recipe that requires melted butter and really kicks up the flavor a notch or two.  Read more about how to brown butter here.

Ingredients (from the Flour Bakery cookbook)

  • 1 cup (or 2 sticks) of unsalted butter
  •  1/2 vanilla bean, split lengthwise
  •  two 10 oz bags of marshmallows
  • 1/2 teaspoon of kosher salt
  • 9 cups of crispy rice cereal
A couple things to note  after comparing the ingredients of this recipe with Kellog’s  The Original Rice Krispie Treat recipe.
1.  It uses twice as much butter and twice as much marshmallows.  If you are concerned about the amount of butter and sugar in this recipe, you can half the amount of both ingredients and it will still taste just as good.  I did this with a second batch. It’s less buttery but you really can’t taste that much of a difference and it made me feel better that I wasn’t consuming all that butter!!
2. The original recipe doesn’t call for vanilla bean or salt, but I think they both add to the flavor. I didn’t have any vanilla bean so I just substituted with a teaspoon of vanilla extract and it turned out fine:

I took pictures of the browning of the butter process so that you can see how the butter  color and texture changed on the stove.  Just be sure to watch the butter carefully or it’ll quickly turn from brown to burnt!

 

Mix the butter with the marshmallows until the marshmallows have melted into a gooey white mess. Add vanilla and salt.  Then combine with the cereal in a large bowl:

Spread out in a pan. I lined my pan with a silicone mat so that it didn’t stick to the bottom:

Cut and serve!!

I made a whole second batch and am proud to say that I consumed it all myself!!

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{ 1 comment… read it below or add one }

1 Joy October 9, 2012 at 6:13 pm

I just made these with the vanilla bean and half butter/marshmallow recipe. I’m sure it’s good with just the vanilla extract, but it was soooooooooooooo good with the vanilla bean!

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