Prep 5 mins
Cook 15 mins
A reinvented rice crispy treat. When melting the mashmallows, they should only be warmed until they melt. Anything more and they lose their gooeyness.
- 1⁄2 cup unsalted butter (1 stick)
- 1 (10 1/2 ounce) bag marshmallows
- 1⁄4 teaspoon coarse sea salt, heaping
- 6 cups rice krispies cereal
- Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
- As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners.
- Let cool then cut into squares.
I didn't even fully brown the butter, and I used brown rice krispies and they were delicious. Salt was a fabulous touch. Super easy and fast I quickly devoured all the leftover gooey crispies. And then two big squares before they were cool...
I made these for our 4th party, for the kids. but all the adults were eating them. the moms all said they had made them, but they never tasted this good, I told them they had to just about burn the butter LOL. next year will have to make more.thanks for this great recipe.
I have made this several times now. They are soo good with not that much more effort. Thanks so much for sharing!