Have you ever been out to eat with kids and find yourself envying their simple dish of macaroni and cheese, cheese pizza or chicken fingers? Sure, you're waiting patiently for your filet Mignon, Oscar-style. But, boy does it look good! That starchy-cheesy dish is reliable and you know it tastes good. I feel somewhat similar about Rice Krispies treats and today I'm sharing a twist on the classic no-bake dessert.
Rice Krispies treats are reliable. I know I love them and I often overlook them. I too often get distracted by new recipes and challenging ones at that. The truth is I can't remember the last time I made Rice Krispies treats before this grown-up version. Years, people. Years. Rice Krispie treats are fantastic as is but...
Two simple changes to Kellogg's traditional version make all the difference in the world and open up the gate to deeper, more complex Rice Krispies treats! The secret? Simply brown the butter before adding marshmallows and add an abundant 1/4 teaspoon of my favorite French sea salt, fleur de sel.
Fleur de Sel & Brown Butter Rice Krispie Treatsadapted, barely from kellogg's, completely delicious and smitten kitchen
Yields: 9, rather large perfectly-sized squares
1 stick (4 oz.) unsalted butter10 oz. fresh marshmallows
1/4 fleur de sel, heaping
6 c. Rice Krispies cereal (half a 12 oz. box)
Butter an 8-inch square baking dish. In a large saucepan, melt butter over low to medium heat. Stir continually until butter turns a deep golden caramel and smells nutty. This should only take a few minutes. Don't leave butter alone, making sure to not let it burn.
Lower heat to low or extra low and add marshmallows. Stir until melted. Remove from heat and add fleur de sel and mix until absorbed. Add Rice Krispies cereal to marshmallow mixture. Spread into buttered pan, pressing down to even out top. Cool for 20-30 minutes, if you are that patient. Cut into large squares and serve.
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