Salted Brown Butter Rice Crispies

As a kid I loved rice crispy treats.  They’re full of marshmallows and butter, so how couldn’t you love them?!  When I saw Smitten Kitchen’s blog post of salted brown butter crispy treats, I knew I had to try them.  Browned butter, sea salt, and marshmallows take an average kiddo treat and created an adult approved heavenly item.  While I’ve tweaked the recipe a bit, I think both are equally as tasty.

salted brown butter rice crisps 801 eats

Salted Brown Butter Rice Crispies


Recipe: Salted Brown Butter Rice Crispies

Prep/Cook Time: 5 minutes             Serves: 15 small squares


1 stick salted butter

1/4 teaspoon sea salt

1 (10 ounce) bag of small or large marshmallows

5 1/2 cups Rice Krispies cereal


Butter a 9×13 pan.

In a medium sized pot, start melting the butter on medium low.  The goal is to brown the butter so it has nice nutty flavor.  This will take roughly 5 minutes, but don’t walk away from the pan otherwise the butter might go from browned to burned in seconds.

Swirl the pan here and there so the browning is even.  The butter will eventually start to bubble and foam making it hard to see the color at the bottom.  If you tip the pot, you can get a better angle.

Once the butter has browned, turn the heat all the way to low and add the sea salt and marshmallows.  Stir continuously until the marshmallows have fully melted.  Don’t overcook the marshmallows otherwise the consistency will be off.  This process should only take a minute or two.

Turn off the heat and transfer to a large mixing bowl.  Add the Rice Krispies cereal to the marshmallow mix and stir until all combined.

Spread the mixture out onto your buttered pan.  Let cool completely and slice.


Other Suggested Desserts:

Oreo Cookies

Salted Caramel Budino

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Salted Caramel Budino Recipe

I first made this recipe a few years ago and fell in love immediately.  The combination of salty, sweet, smooth and crunchy make for a killer dessert.  The only issue with this dessert?  I want to eat it all in one night!  It’s honestly an issue I have when caramel and chocolate cookie crust is put into one dessert.

Salted Caramel Budino Recipe Salt Lake City Utah

Salted Caramel Budino

Recipe: Salted Caramel Budino

Prep Time: 5 mins          Cooking Time: 10 mins         Serves: 5

Ingredients for Cookie Crust
2 cups finely crushed chocolate wafer cookies (I use about 20 Nabisco Famous Chocolate Wafers)
5 tablespoons melted butter
Pinch of salt

Ingredients for Caramel
½ cup water
1 ½ cup granulated sugar
6 tablespoons butter, cut into ½ inch cubes
½ cup cream
½ teaspoon sea salt

Ingredients for Budino (Custard)

2 cups whole milk, divided
4 egg yolks
3 tablespoon cornstarch
⅛ teaspoon salt
1 teaspoon vanilla extract
Caramel from above

Ingredients for Whipped Cream

½ pint whipping cream
3 teaspoons granulated sugar

Instructions for Cookie Crust

Place the chocolate wafers in a large plastic bag and crush them with a wooden spoon.  You can also put them in a food processor.  I don’t crush them too finely because I like the pieces to be irregular in size.

Once you’ve crushed the cookies to a desired size, place in a bowl with melted butter and salt.  Mix until the melted butter has been thoroughly incorporated.

Instructions for Caramel

Using a medium sized pot, add the water and granulated sugar.  Turn the heat to medium.  Don’t mix with a spoon.  If you want to fully incorporate the sugar with the water, swirl the pot.

Heat up the sugar and water until it starts to caramelize in color. This will take longer than expected – about 5 minutes.  I watch it closely because it can burn in a matter of seconds.  Once it starts to turn a caramel color, turn off the heat and add the butter, cream and salt The mixture will bubble up rapidly.  Once the bubbles subside, about 10 seconds, mix it with a wooden spoon.  Turn the heat back on and continue cooking for 1-2 more minutes.

Instructions for Budino (Custard)

In a small bowl, combine ½ cup of the whole milk and the cornstarch.

Using a medium sized pot, heat up the remaining whole milk.  While that is heating up, put the egg yolks in a small bowl. Once the milk is hot to the touch, but not boiling, pour a small amount (¼ cup) of the milk in the bowl with the egg yolks.  Whisk the eggs while pouring the hot milk in. This will temper the yolks so they don’t curdle in the hot milk.  Once combined, add it to the rest of the hot milk.  Whisk swiftly while pouring egg mixture into hot milk.  Then add the cornstarch mixture, all but ½ cup of caramel sauce, vanilla, and salt. Whisk continually until the mixture thickens to the consistency of mayo.  I don’t stop whisking because the custard can burn or overcook quickly.

Instructions for Whipped Cream

In a large bowl, combine whipped cream and sugar.  Using an electric mixer, mix until it reaches the desired consistency.  It takes about 2-3 minutes.

Instructions for Assembling

In mason jars or serving container of choice, place about 2-3 tablespoons of cookie mixture on the bottom.  Top that with about ½ cup of budino.  At this point refrigerate the budinos.  Have them cool completely.  It takes about 2-3 hours.  Once you are ready to serve, reheat the leftover caramel.  I put the pot back on medium heat and add a few tablespoons of water.  It only takes a minute or two.  I don’t get it boiling, just heat enough so it’s pourable.

Pour 3 tablespoons of caramel on top of the budino and top with a large dollop of whipped cream and a sprinkling of more of the chocolate cookie crumbles.



If the caramel starts to solidify, I add a few tablespoons of water and reheat it on the stovetop or in the microwave.

I always use salted butter.

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Apple Pie Enchiladas

A new recipe has been added to the “Desserts” on the
Vegetarian Challenge Recipes Page.

This is so good!!! It might be a great dessert to bring to a family gathering this Thanksgiving!

Click here to be taken to the page with the recipe.

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