Description
These Brown Butter Rice Krispie Treats with Toffee Crunch take the classic marshmallow cereal snack to the next level with nutty brown butter and crunchy chopped Heath bars. They’re gooey, flavorful, and perfect for an easy homemade dessert or snack that impresses with minimal effort.
Ingredients
Brown Butter Marshmallow Mixture
- 1/2 cup unsalted butter, browned
- 1 (10 oz) bag mini marshmallows
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
Cereal and Toffee
- 4 cups Rice Krispies (or Rice Chex for gluten-free version)
- 4 Heath bars, chopped
Instructions
- Prepare Pan and Toffee: Spray an 8×8 baking pan with nonstick spray. Chop the Heath bars into small pieces and set aside both the pan and toffee.
- Browning the Butter: In a large pot over medium heat, melt the butter. Stir continuously as the butter bubbles and foams, allowing it to turn an amber color and develop a nutty aroma. This process takes about 5 minutes. Keep stirring carefully to avoid burning.
- Add Marshmallows: Once the butter has browned, quickly add the mini marshmallows to prevent the butter from burning. Stir until the marshmallows are just melted and combined with the browned butter.
- Add Flavorings: Remove the pot from heat. Stir in the vanilla extract and the fine sea salt evenly into the melted marshmallow mixture.
- Combine with Cereal: Fold in the Rice Krispies cereal gently but thoroughly to evenly coat all the cereal with the marshmallow mixture.
- Add Half the Toffee: Allow the mixture to rest for a couple of minutes to cool slightly, then fold in half of the chopped Heath bar toffee pieces. Only fold a few times to prevent the chocolate from fully melting.
- Press into Pan: Transfer the mixture into the prepared 8×8 pan and press it down evenly. Then, sprinkle and press the remaining chopped toffee on top for an extra crunchy topping.
- Cool and Slice: Let the treats cool at room temperature for about 30 minutes to an hour until set. Once cooled, slice into squares and enjoy.
- Storage: Store any leftovers covered with plastic wrap or foil at room temperature for up to 2 days for best freshness.
Notes
- Use mini marshmallows specifically as they melt evenly, ensuring a smooth texture.
- If gluten is a concern, opt for Rice Chex cereal instead of Rice Krispies.
- Press the mixture gently to maintain some airy texture and toffee crunch without crushing the cereal too much.
- Allow the treats to cool fully to set properly for easier slicing.
