Brown Butter Rice Krispie Treats 2.0

I have a recipe for brown butter rice krispie treats courtesy of Bravetart that is out of this world. My husband called them “the best dessert [I’ve] ever made” and I wholeheartedly agree. BUT they can be a bit of a pain to make.

I’ve spent the last few weeks making batch after batch of rice krispie treats mostly because I’ve been craving them but also because my goal is to replicate the consistency and flavor of Bravetart’s recipe but with store-bought marshmallows.

Instead of dirtying a bunch of bowls, needing a candy thermometer and gelatin, a stand mixer, etc. This recipe is about 98% of the way there and requires one pot and one extra large bowl…and about 17 minutes.

I promise that setting aside 17 minutes of your time this week to make these will be well worth it.

Brown Butter Rice Krispie Treats

8 oz butter
9 cups cereal (mix of rice krispies and anything you please)
16 oz. mini marshmallows (divided)
¼ tsp salt

Make the rice krispie treats: Prepare a 9x13 pan with parchment paper. Pour the cereal into an extra large bowl and add 4 oz or ¼ of the marshmallows to the cereal.

Melt the butter in a stainless steel pot over medium heat. Continue stirring, scraping the brown bits that form on the bottom of the pot, until the butter is golden and no longer bubbling (10 minutes). Add the rest of the marshmallows and salt to the pot and begin stirring until fully melted.

Immediately pour the marshmallow mixture to the bowl of cereal and begin mix until all of the cereal is fully covered. Once fully mixed, press evenly into the prepared pan.

Let cool…or not…

Rainbow Birthday Cake

My dad has always said that in Minneapolis, you can never have too many coats. There’s a spring coat and a rain coat for summer. A coat for the early fall and one for when it starts getting chilly but it isn’t that cold. A coat for outdoor sports and a puffy vest that takes you from season to season (or in the case of my husband: the entire year).

Right now we are smack in the middle of full-length-down-parka-coat season. The driving may be slow and schools may be delayed but sitting in what feels like a giant snow globe is quite lovely (especially when half your office stayed home so you have the place to yourself).

This cake makes me think of snow. This cake also makes me think of the horrible taste my daughter has in cake flavors: she wanted chocolate cake with chocolate chips, marshmallows…and peaches.

I slipped in tiny chopped up peaches in the center of the cake so that I could say I both honored her request and also my dignity. Of course she hardly noticed them because she at three bites of the gigantic slice and threw the rest away.

Brown Butter Rice Krispie Treats

I'm all for simplifying desserts by figuring out a way to dirty as few things in the kitchen as possible. This is the opposite of that. This is a simple dessert made complicated and dirties at least five bowls, three spatulas, a candy thermometer, and a baking dish.

But when "it's the best dessert I've ever made" (thank you, Ben), I don't mind making a mess in the kitchen. And trust me, the mess won't be your biggest concern. Stopping yourself from eating the entire pan will be.

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Brown Butter Rice Krispie Treats
from Bravetart

8 oz unsalted butter
11 cups cereal (8 cups rice krispies, 3 cups kix)
2 envelopes (1/2 ounce) unflavored gelatin powder
1/4 cup cool water
1 tbsp vanilla
1/2 cup water
1 cup light corn syrup
2 1/4 cups sugar
1 tsp salt

Make the rice krispie treats: Melt the butter in a stainless steel pot over medium heat. Continue stirring, scraping the brown bits that form on the bottom of the pot, until the butter is golden and no longer bubbling. Pour into a heat resistant bowl making sure to include all of the brown bits.

Pour the cereal into a roasting pan or dutch oven and place in oven. Set to 175.

In a small bowl, mix gelatin, 1/4 cup water, and vanilla.

Combine the remaining water, corn syrup, sugar, and salt in a 3-quart stainless steel pot. Stir until fully incorporated, about 8 minutes. Clip on a candy thermometer and cook without stirring until the mixture reaches 250 degrees.

Transfer the thermometer to a bowl of a stand mixer and pour the syrup in all at once. Cool to 212 degrees, about 8 minutes, then add the gelatin mixture. With the whisk attachment, mix on low speed to combine, then increase to medium-high and whip until the syrup is bright white and tripled in volume, about 5 minutes. Meanwhile, grease a 9 x 13" pan or line with parchment paper.

When the creme is thick, reduce speed to low, add the brown butter, and return to medium-high for one more minute (the butter will not be fully incorporated). Scrape the mixture over the warmed cereal using a greased spatula. Transfer to the prepared pan and gently press into an even layer. Let stand at room temperature until firm and stop yourself from eating the entire pan.

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