Description
These chewy, gooey brown butter rice krispie treats are traditional no-bake treats made much more irresistible with wealthy, nutty browned butter!
- 5 tablespoons butter
- 10 cups mini marshmallows, divided
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 6 cups Rice Krispie cereal
- Line a 9×9 pan with aluminum foil and coat evenly with nonstick spray.
- In a big saucepan over medium-low warmth, soften butter. As soon as it’s melted, proceed to cook dinner the butter till it boils and begins to brown, stirring continuously.
- As soon as the butter is an amber coloration add 8 cups of the marshmallows and stir continuously till melted. Take away from the warmth and stir within the vanilla, salt and cinnamon. Instantly stir within the cereal till coated evenly within the marshmallow combination.
- Stir within the remaining 2 cups of mini marshmallows.
- Pour the combination into the ready pan and press evenly.
- Enable the krispie treats to chill fully earlier than slicing them into squares.
Notes
- Retailer hermetic at room temperature for as much as 3 days for greatest freshness.