Brown Butter Rice Krispie Treats
These are, by far, the best rice krispie treats ever!! Risi has made SO many since told of them by Heather Lewis. Easy to make gluten free (or at least gluten friendly if you don’t have a dedicated GF kitchen area) just by using Malt-o-Meal’s Crispy Rice version instead of actual Rice Krispies. Beautifully gooey, keeps well for several days
- 1c (2 sticks) butter
- 20oz mini marshmallows
- 1/2t salt
- 9c Crispy Rice or Rice Krispies
- 1t vanilla
Grease a 9×13, 10×14 or jelly roll pan. (I actually prefer using parchment, myself!). Obviously, the larger the pan, the thinner the treats, but jelly roll is still plenty deep. Melt butter in a large stainless steel pan over medium-low heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, add the marshmallows, vanilla, and salt to the pan. Reducing the heat to low, stir constantly until the marshmallows are completely melted. Remove from heat. Dump into your pan & level w/a rubber scraper, wooden spoon or damp fingers. Don’t try to compact them more than just level it out or they get hard to cut & eat. Let cool completely, cut & enjoy!