Description
These Toasted Marshmallow Rice Krispie Treats offer a delicious twist on the classic recipe by toasting the marshmallows to bring out a rich, nutty flavor before mixing them with browned butter and crunchy Rice Krispies. The result is a gooey, crispy treat with pockets of toasted marshmallow goodness that perfectly balance sweet and toasty notes.
Ingredients
Marshmallows
- 2, 10-oz bags mini marshmallows (divided)
Other
- ¾ cup unsalted butter
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 8½ cups Rice Krispies cereal
Instructions
- Prepare the Pan: Grease and line a 9×13 inch pan with parchment paper slings to allow easy removal of the treats once set.
- Toast the Marshmallows: Spread all the marshmallows on a large sheet pan and toast them evenly using a kitchen torch to your preferred level of browning for added depth of flavor.
- Braise the Butter: In a large pot or Dutch oven, melt the unsalted butter over medium heat until it browns and becomes nutty-scented. The butter will foam and sizzle as milk solids caramelize and turn golden brown.
- Add Half the Toasted Marshmallows: Remove the pot from heat and stir in half of the toasted marshmallows, then add vanilla extract and kosher salt. Mix well.
- Melt Marshmallows with Butter: Return the pot to heat and stir continuously until the marshmallows completely melt into the browned butter mixture.
- Mix in Rice Krispies: Pour in the Rice Krispies cereal and stir gently with a rubber spatula to evenly coat every piece.
- Fold in Remaining Marshmallows: Remove the pot from heat and carefully fold in the remaining toasted marshmallows, taking care not to mash them to maintain gooey, toasted pockets.
- Press into Pan: Transfer the mixture into the prepared pan. Using butter wrappers, a rubber spatula, or damp hands, gently press the mixture down to form an even layer.
- Set and Cut: Allow the treats to set uncovered at room temperature for 1 hour. Once set, lift the treats from the pan using the parchment slings and cut into squares with a large chef’s knife.
Notes
- Using a kitchen torch to toast the marshmallows adds a delicious smoky flavor but can be substituted with broiling in the oven—watch carefully to prevent burning.
- Browning the butter adds a nutty depth that enhances the overall taste. Be attentive while melting to avoid burning the butter.
- Do not mash the last half of the marshmallows into the mix to preserve the gooey texture.
- Allowing the treats to set uncovered at room temperature helps maintain the perfect texture without sogginess.
- Use parchment paper slings in the pan to easily lift and remove the treats for clean cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
