Yes, these look like regular Rice Krispie Treats. And they're not so far from the original. But they're juuust far enough to be really amazing. They're a delicious distance. And let's be real, brown butter is the answer. No wait, it's the Answer. It's always the Answer. Plus sea salt, duh.
In order to make this recipe, you need to brown some butter and put your marshmallows in a tiny black bowl and let some marshmallows artfully tumble beside the bowl. Then take pictures and make those pictures a collage. Don't skip this step. It's crucial.
It's actually a little frightening how many of these Rice Krispies I can eat. As in, a whole pan. And I'm not even saying that for comedic effect. I could quite literally eat a pan of Rice Krispies if I could live with the guilt. I know, it's a sexy quality for a woman to have. Are you attracted to me now? Well I have a boyfriend and you're making me uncomfortable.
He's a lucky guy, obviously. Too bad I can't share my Rice Krispies with him.
Brown Butter Sea Salt Rice Krispies
1 stick unsalted butter
1 10.5 oz bag mini marshmallows
1/4 teaspoon sea salt, plus more for sprinkling
6 cups Rice Krispies cereal
1. Spray or butter an 8x8 inch pan and set aside.
2. In a lare pot, melt butter over medium-low heat. It will melt, then foam, then turn clear-ish golden, and then begin to brown. I begin swirling the pot when the foaming ends and keep a close eye on the bits that form at the bottom of the pan. The butter should begin to take on a nutty aroma and the bits settling at the bottom will turn brown. When you notice this, immediately take the butter off the heat.
3. Stir in the marshmallows. There should be enough heat from the butter to melt the marshmallows but you can briefly put it back on the heat if necessary. I melt the marshmallows so that they retain just a bit of their shape and volume but still mostly melted.
4. Remove from the stove and stir in the cereal and salt. Working quickly, mix gently so cereal is evenly coated and transfer to prepared pan. I dab my fingertips with cold water and use my hands to create an even layer and coax the mix into the corners. (Optional: sprinkle just a bit more sea salt on the top of the bars to finish)
5. Let cool and cut into squares. Eat them all yourself.
Recipe barely adapted from Smitten Kitchen