How do you improve upon a classic? Adding brown butter, sea salt and sprinkles takes Rice Krispies Treats into the stratosphere. I made these this weekend for a throwback nostalgia night with friends where we revisited favorite things from middle school. I love Smitten Kitchen’s recipe which introduces the brown butter and sea salt to the mix, and my version plays with the ratios and adds a smattering of rainbow star medley sprinkles for good measure.
250 grams of Rice Krispies cereal (about 9 cups)
1 16-ounce bag of mini marshmallows
4 ounces unsalted butter (1 stick)
1/2 teaspoon flake sea salt, plus more for sprinkling
Butter a 9 x 13” pan.
Melt butter in a heavy-bottom pan over medium heat. After butter melts, it will foam, turn golden, then start to turn brown and smell slightly nutty. Do not rush this process with extra heat, because butter will quickly burn. As soon as the butter takes on a light brown color, turn off the heat and stir in the marshmallows.
Stir marshmallows until the mixture is smooth and stir in sea salt. With a rubber spatula, fold cereal into the marshmallow-brown butter mixture. As soon as the cereal is combined, swiftly pour the mixture into the prepared pan and press firmly with the spatula, making the surface smooth.
Before the treats set, add sprinkles and lightly press them into the top with the rubber spatula. To finish, add a little extra sea salt on top.
Cut into squares and serve. For maximum freshness, wrap each treat individually in plastic wrap and store in an airtight container.