Who doesn’t love Rice Krispy Treats (RKT)? Easy to make, cheap, and quick, there is a reason they’re a staple at just about every bake sale you run into.
But lets face it, they’re a simple tasting treat too. Rice Krispy’s don’t have a lot of taste to them and neither do marshmallows. I was looking to make a RKT that was not only simple/easy to make, but also make them a more adult-like treat.
Tried using whiskey, which made boozy RKT. RKT are not rum balls!
I noticed in Joanne Chung’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe cookbook (read my review here, or do yourself a favor and order the book here) she uses brown butter to add some depth to her RKT. Knowing how well the browned butter worked in my chocolate chip recipe, I made a batch using browned butter. Better, but still not what I was looking for, so I added the browned butter to my bag of tricks and kept searching.
Figuring chocolate was what I was looking for, I melted some chocolate in with the marshmallows and butter. The taste was there, but with the amount of chocolate I had to add, the texture suffered. They were no longer light and airy, the hallmark of RKT.
I switched to using chocolate Rice Krispies, but the chocolate flavor just wasn’t strong enough.
Finally, I realized that with the chocolate Rice Krispies, I could still add some real chocolate without affecting the texture of the RKT. With the nuttiness of of the browned butter, and the double punch of chocolate Rice Krispies and real chocolate, I had a winner.
The only hard part about these RKT was getting a photo of them before they were all gone!
Double-Chocolate Browned-Butter Rice Krispy Treats
1 cup butter
1 tsp vanilla
1/2 tsp salt
20-oz marshmallows (two 10-oz bags)
9 cups chocolate Rice Krispies
1/2 cup chocolate chips (semi-sweet or dark)
- Place marshmallows, chocolate chips, salt, and vanilla in a large saucepan.
- Melt butter in a separate non non-stick (don’t use non-stick!!) saucepan over medium-high heat, whisking constantly once the butter melts. Continue to cook until you can see the milk solids in the bottom of the pan, and they are a dark brown.
- Quickly add browned butter to the marshmallows and cook over medium-low heat until marshmallows are melted, stirring occasionally.
- When the marshmallow/butter/chocolate mixture is fully melted, remove from heat and add chocolate Rice Krispies.
- Stir with a large wooden spoon until combined.
- Dump into prepared 9×13″ pan, spreading and smoothing the mixture.
- Cool a minimum of 1 hour before cutting and serving.
- Do not use a non-stick pan to brown the butter because it is almost impossible to judge when the butter is browned, and the butter will go from browned to burnt in under 30 seconds!
- If you use salted butter, omit the salt in the recipe.
- I usually cut these into 12 pieces, which are pretty big. The funny thing is that people always complain that the pieces are too big, then they end up eating two of the “too big” pieces!
Inspired by: Browned Butter Crispy Rice Treats from Joanne Chung’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, page 133