Caramelized Brown Butter Rice Krispies Treats

at the risk of giving away a Crowd pleasing concoction,
i roast the rice under a broiler till just browned, constantly turning.
i also add brown sugar to the butter while it's browning...
and I add vanilla and almond extract to that mixture as well.
frozen crushed heath bars added at the last minute of stirring in the
marshmallows takes this over the top.

finally, take these puppies camping and roast them over the campfire.

Just made these, substituting an 8 oz bag of Ruffles potato chips for the Rice Krispies. Used unsalted butter and omitted the salt. Plan to dip a side in ganache. Hey, nobody said these were supposed to be health food, right?

I make these with two bags of marshmallow and all the butter, same amount of cereal. People faint.

The idea of browning the butter is genius and adds a richness and depth of flavor. However, the proportions in the recipe are all wrong -- this creates very dry and crumbly treats, instead of chewy ones. It needs more marshallow/butter mixture to less cereal.

After reading others' comments, while the butter was browning, I toasted abt 1/3 of one of the bags of marshmallows. I added a hefty pinch of salt and about a tsp. of vanilla. People FREAKED out. I have never been a huge RKT fan, but w/these modifications, I must say that they were really great. The usual cloying sweetness was tempered by the toasty notes. I will definitely make these again, and will roast more marshmallows next time and perhaps up the salt too to make it more perceptible.

I've made (and eaten) more batches of RKT in my 70 years than I am willing to admit. They are my most favorite treat; I am embarrassed to say that I am capable of eating an entire pan full in less than 24 hours. My ratio: A stick of butter, 1 large bag of marshmallows, two tablespoons of peanut butter, one small box of Rice Krispies (about 6 cups). I like more marshmallow than most recipes call for and the peanut butter cuts the sugary taste a bit--making them a high protein snack, right?

@calisson - I think you may have misunderstood. Smitten kitchen's recipe doesn't call for half the butter - she just halved the entire recipe.

Smitten Kitchen has a recipe for these with half as much butter. (http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/ It's plenty. And I agree about decreasing the amount of cereal for a gooier, more flavorful result.

Ponder upon the dichotomy of vegan marshmallow peeps.

THESE WERE AMAZING. A huge hit at my 4th of July party! I also used brown rice cereal instead of regular Rice Krispies.

The only thing I would say, since this was my first time browning butter, was that medium-low heat wasn't enough for my butter to brown. I had to turn it up a smidge and let it bubble a little. This page was helpful for browning butter (and also hilarious): http://joythebaker.com/2015/03/how-to-brown-butter/

These are wonderful. The times are more important than I thought. About 5 minutes to brown the butter, not longer. Also 5 minutes for the mixture to brown, otherwise it takes on a funny consistency. Don't pack them down too much or they get compact. This will sound silly but we have made these when they are marvellous and other times when not as good.

Don't know why I never considered this before! Browned butter revolutionized my chocolate chip cookie recipe (along with subbing out white sugar for brown and exchanging chocolate chips for crumbled Heath bars)

Pour marshmallow butter mixture in to enormous bowl that already contains Rice Krispies. Then stir.

Really delicious.

On advice of earlier comments. I added a big splash of vanilla extract to butter before adding the marshmallows and reduced cereal to 8 ounces. I was able to get treats about 1" thick in a 9"x13" pan.

I did use cultured butter, which added a bit of tanginess to the treats. Definitely worth seeking it out.

I just made these, my first ever batch of Rice Krispie treats. I flavored it with a dash of bourbon and some bittersweet chocolate chips. Holy moly.