Equipment
Ingredients
Main
- 115 g unsalted butter, cut into pieces
- 450 g mini marshmallows, divided
- 168 g crispy rice cereal
- 5 ml vanilla extract
- 3 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 184 kcal
- Protein
- 1 g
- Carbohydrates
- 32 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 16 g
- Sodium
- 96 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 15 mg
- Potassium
- 15 mg
- Calcium
- 3 mg
- Iron
- 3.4 mg
- Magnesium
- 3 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 49 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.19 mg
- Niacin
- 3.7 mg
- Folate
- 2 mcg
- Water
- 6 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Line a 20x20cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease a silicone spatula and set aside.
In a large heavy-bottomed pot over medium heat, melt the butter. Continue cooking, swirling the pan constantly. As the butter reaches approximately 120°C/250°F and the water evaporates, it will foam and brown specks will appear on the bottom, emitting a nutty aroma. This takes about 5 to 7 minutes. Watch carefully so it does not burn.
Reduce the heat to low. Reserve 50 grams of the mini marshmallows and set aside. Add the remaining 400 grams of marshmallows to the browned butter. Stir continuously until completely melted and smooth. Remove the pot entirely from the heat.
Quickly stir in the vanilla extract and flaky sea salt until well combined with the marshmallow mixture.
Add the crispy rice cereal and the reserved 50 grams of mini marshmallows to the pot. Using the prepared silicone spatula, gently fold the mixture together until all the cereal is evenly coated. Do not overmix or crush the delicate cereal.
Transfer the mixture to the prepared baking pan. Gently press the mixture into an even layer using the silicone spatula or damp fingertips. Do not pack it down tightly, or the treats will become dense and hard. Sprinkle a pinch of additional flaky sea salt over the top.
Allow the treats to cool completely at room temperature, around 20°C/68°F, for at least 1 hour before using the parchment overhang to lift them out and cut into 16 evenly sized squares.
Chef's Notes
- For the ultimate chewy texture, always use fresh marshmallows. Stale marshmallows have a lower moisture content and will consistently result in tough, hard treats.
- Browning the butter adds a deep, nutty complexity that balances the sweetness of the marshmallows perfectly. Do not walk away while browning butter, as it transitions from brown to burnt in seconds.
- Leaving some marshmallows unmelted by adding them simultaneously with the cereal creates soft, gooey pockets in the final bars.
- Do not store these treats in the refrigerator. Cold temperatures crystallize the sugar structure and make the treats unpleasantly rock hard.
Storage
Freezer: 3 months — Wrap individually in tight plastic wrap and store in an airtight container or freezer bag. Thaw at room temperature.
Troubleshooting
Treats are hard and dense instead of soft and chewy
Cause: Pressing the mixture too firmly into the pan, or melting the marshmallows over high heat which accidentally cooks the sugar to a hard-crack stage.
Fix: Cannot be permanently fixed once set, but can be microwaved for 5 to 8 seconds per square immediately before eating to temporarily soften them.
Prevention: Melt marshmallows gently over low heat and press the mixture into the pan using only enough force to level it.
Cultural Context
Rice Krispies Treats were invented in 1939 by Mildred Day and Malitta Jensen at the Kellogg Company home economics department as a fundraiser for Camp Fire Girls. Adding browned butter and flaky sea salt is a modern culinary elevation that brings sophisticated flavor profiles to this beloved mid-century American classic without losing its nostalgic charm.
