Brown Butter Pumpkin Spice Rice Krispie Treats

These are the classic rice krispie treats you grew up with, but better. I browned the butter for a nutty, caramel-like depth and used pumpkin spice marshmallows because it’s fall and I have no self-control. They take 15 minutes and they’re dangerously good.

Brown Butter Pumpkin Spice Rice Krispie Treats

These are the classic rice krispie treats you grew up with, but better. I browned the butter for a nutty, caramel-like depth and used pumpkin spice marshmallows because it's fall and I have no self-control. They take 15 minutes and they're dangerously good.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling Time 30 minutes mins

Servings: 12

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• 4 tbsp unsalted butter ⁠
• 10 oz pumpkin spice marshmallows Jet-Puffed pumpkin spice
• 6 cups Rice Krispies cereal ⁠
• ⁠ ⁠ Pinch of salt ⁠

Equipment

• 9×13 pan ⁠

Method

 

1. Grease a 9×13 pan with butter or cooking spray.
2. Melt the butter in a large pot over medium heat. Keep cooking, swirling occasionally, until it foams and turns golden brown with a nutty smell, about 3-4 minutes. Watch it closely, it goes from brown to burnt fast.
3. Add the marshmallows and salt. Stir until completely melted and smooth.
4. Remove from heat and quickly fold in the Rice Krispies until evenly coated.
5. Press into the prepared pan with buttered hands or a spatula. Don’t pack them too tight or they’ll be hard.
6. Let cool for 30 minutes, then cut into squares.

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