This is an updated version of the recipe that has been printed on the Rice Krispies cereal box since 1940. The brown butter adds richness and the salt adds a savory balance to the sweet.
- ½ cup unsalted butter
- 1 ten ounce bag marshmallows
- 6 cups Rice Krispies cereal
- Heaping ¼ teaspoon coarse sea salt
Generously butter 8x8 cake pan. Line pan with parchment paper if you want to make it extra easy to pop out the treats.
Melt butter in a large pot over medium-low heat, stir frequently until brown. Butter will melt, foam, and then turn clear golden brown. Don’t burn the butter!
Turn off heat. Add marshmallows and stir until smooth. Return to very low heat if marshmallows are stubborn about melting.
Remove from heat. Pour in cereal and salt. Stir well to make a big, sticky mass. Quickly scrape into the prepared pan. Flatten the gooey mix with buttered wax paper, spatula or spoon.
Let cool to room temperature – about 45 minutes. Store in airtight container.
Recipe by Deb Perleman from Genius Desserts: 100 Recipes that will Change the Way You Bake - edited by Kristen Miglore.
I got this book as a gift. Great recipes. Thank you S and Z!! (Lonna)
DonnaLonna Kitchen community radio KHOI 89.1 – khoifm.org.