Salted Brown Butter Rice Crispy Treats
Servings: 12 bars
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing
- 1 (16-ounce bag) (about 9 cups) mini marshmallows, divided
- 1 teaspoon vanilla extract
- 2 tablespoons smooth peanut butter
- ¾ teaspoon kosher salt
- 6 cups crispy rice cereal
- 1 teaspoon flaky salt, for topping
Instructions
- Line a 9x9-inch pan with parchment paper, leaving overhang on the sides for easy lifting. Lightly grease the parchment with butter or nonstick cooking spray.
- Melt the butter in a large pot set over medium-low heat. Continue cooking, swirling often, until it foams, then turns golden and smells nutty with browned bits on the bottom, 4 to 6 minutes. Watch closely so it doesn't burn.
- Reduce the heat to low. Add 7 cups of mini marshmallows and stir until fully melted and smooth, 1 to 2 minutes. Remove from heat.
- Stir in the vanilla, peanut butter, and salt until just smooth. Add the rice cereal and fold gently until evenly coated. Add the remaining 2 cups mini marshmallows and fold once more until combined.
- Immediately transfer to the prepared pan. Press down gently and evenly with a buttered spatula or your hands (don't compact too hard, or they'll be dense). Finish with flaky salt on top.
- Cool for at least 30 minutes, then lift out and cut into 12 squares.
Nutrition
Calories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 382mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 233IU | Calcium: 6mg | Iron: 0.4mg