Salted Brown Butter Cereal Treats

Oh Rice Krispie squares. These are so easy to make, it only takes about 15 minutes from start to finish. And, they taste like childhood, but FANCY. Rice Krispie squares remind me of when my mom and I would shove a huge bowl of marshmallows into the microwave and I would watch them puff up. We’d pour a ton of cereal on top and then mash’em together with some melted butter. I loved to use my hands and squish them together but my mom would always smack my hands and then press them down into a pan while I would eat the gooey morsels off my fingers. Oh childhood.

Nicole from Pinch My Salt posted on Facebook that she made these from Smitten Kitchen’s post and I clicked, saw, and drooled. I pretty much went directly to the grocery store to get me some marshmallows and Rice Krispies. The extra salt and browning of the butter go a loooong way. It’s amazing what browned butter can do. It has this deep, nutty flavour that is accentuated with the little surprise bursts of salt here and there. I made two batches because I couldn’t resist the warm, gooey squares.

Yes I’m aware that there is gelatin in marshmallows but I DON’T CARE.

I am also aware that there are gelatin-free marshmallows. I couldn’t find any at the grocery store. OH WELL.

Adapted from Deb’s recipe from Smitten Kitchen

Ingredients:

100g (or a scant 4 oz) unsalted butter
1/2 tsp sea salt
10 oz/280g marshmallows
7 cups of puffed rice cereal (I used Rice Krispies, I’m sure the no name stuff works)

Directions:

Mix together the cereal and salt in a large mixing bowl and set aside.
In a small pot, melt the butter under medium heat and keep on heat until it’s browned. It’ll bubble and froth, but once it turns kind of a light amber colour (kind of like caramel), take it off the heat.
The heat from the butter will be enough to melt the marshmallows, melt the marshmallows in the same pot until they’re all meltified and lovely.
Pour marshmallow and butter mixture over the cereal and mix until everything is incorporated.
Press into a parchment paper-lined 9×9 pan (or buttered pan, I think it has enough butter though)
Chill in the fridge for about an hour to cut em up, or if you can’t resist, just eat em right away. They’re extra good when gooey.