I really enjoy desserts of my childhood and rice krispie treats were certainly one of them. There’s something about the chewy, sticky and slightly crunchy sensation that you get when you bite into one. I remember being so excited to have one of these squares in my lunchbox and I still feel that same excitement about something so sweet and simple. I have updated my recipe for these treats a few times, yet this time around this one could be my favorite.
I started with a stick of butter (8 tablespoons to be exact), and melted it in a big Dutch oven, until it just began to turn a light golden brown. I then added marshmallows and stirred them until they melted into the butter, yet took it another creamy step further, and folded in marshmallow creme. Yes, I know that sounds amazing, I thought so too. This thick pool of uninterrupted goo is what holds that rice cereal into place and creates that amazing chew. Before I added the rice krispies though, I poured in a big splash of vanilla and whisked it into the cream to give these krispie treats another big dose of tasty deliciousness.
I spooned the mixture into a 9 x 9 inch buttered pan — because I like my krispie treats thick. The combination of brown butter and vanilla is sheer perfection in my book and when you cut them into squares, they make a wonderful dessert or snack. You can wrap them in wax paper or parchment and store them in the refrigerator individually, or keep them in the pan, and cut them up one at a time. Simple perfection.
8 tablespoons butter + more for pan
1 bag marshmallows, regular sized
7 ounces marshmallow creme
1 tablespoon vanilla extract
pinch of salt
7 cups rice krispies or rice cereal
(Makes 16 Squares)
- In a large pot or Dutch oven, add butter and place over medium heat. Melt until slightly golden brown, about 4 minutes.
- Add marshmallows and stir. Turn heat to low, and allow the marshmallows to melt, while stirring occasionally – about 10 minutes.
- Add marshmallow creme and stir until combined. Add vanilla and stir until smooth.
- Add rice krispies and stir until mixture begins to come together. Spoon into buttered 9 x 9 inch pan (removable bottom preferred).
- Wait a couple minutes to cool slightly, then press with damp hands into pan until smooth on top. Allow to cool to room temperature. Easier to cut if chilled in refrigerator first, then bring to room temperature to eat. Enjoy!