Brown Butter White Chocolate Rice Krispie Treats
- Brown Butter White Chocolate Rice Krispie Treats
- Recipe
- Ingredients
- Instructions
- Recipe
- Ingredients
- Instructions
How can you ever go wrong with browned butter and a decadent white chocolate glaze?!
This brown butter rice krispie treats recipe has been my go-to recipe for quite awhile now but this time, I thought I’d change it up and add some white chocolate chips. I was definitely a bit concerned as to how these white chocolate chips would turn out since this is a no-bake recipe but amazingly enough, they all melted from the residual heat, which in turn created such an amazing creaminess in these treats. I also wanted to take it one step further so I added a thin white chocolate glaze, which brought these babies to absolute perfection. They had this wonderful nuttiness from the brown butter, which was beautifully complemented by the aromatic cinnamon along with the creamy vanilla notes of the white chocolate.
I’m actually not that crazy for rice krispie treats as much as Jason is but these quickly became a favorite of mine. After all, how can you go wrong with combing brown butter and white chocolate, right? It’s fail-proof!
Here’s how you make this:
Start by melting a stick of butter.
Once it completely melts, constantly whisk until the butter turns into a nice golden brown.
Be sure to keep your eye on it because it’ll brown very quickly. It normally takes about 3-5 minutes for me. And be sure to remove it from the heat immediately or else it’ll burn.
Stir in 1 teaspoon cinnamon and 1/4 teaspoon salt for some flavor.
Combine this nutty, super-amazing-smelling brown butter with some marshmallows.
Let the marshmallows melt and get all gooey.
Then goes in the cereal…
and the white chocolate chips – can’t forget about that.
Give it all a good stir.
Coat an 8×8 baking dish with some spray before you press the mixture down into the pan to make an even layer.
Now let’s make the glaze. Microwave some white chocolate chips and heavy cream in 30 second intervals until all the chocolate chips have melted.
Try your best not to eat this straight out of the bowl.
Spread this mixture evenly over the top using a small icing spatula. Let it cool for a bit until you cut them into bars. I got a bit impatient and stuck them in the freezer to speed up the process.
Cut, serve, and devour.
Recipe
Yield: 9
Prep: 2 minutes
Cook: 5 minutes
Total: 2 minutes
Ingredients
Instructions
1. Lightly coat an 8×8 baking dish with nonstick spray.
2. Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3-5 minutes. Remove from heat. Stir in cinnamon and salt.
3. In a large bowl, combine browned butter mixture and marshmallows. Add Rice Krispies cereal and gently toss to combine. Stir in 1/2 cup white chocolate chips.
4. Spread Rice Krispies mixture into the prepared baking dish.
5. To make the glaze, microwave remaining 1/3 white chocolate chips and heavy cream in a small bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1 minute.
6. Spread the glaze evenly over the top.
7. Let cool at room temperature for at least 2 hours, or until the glaze is set, before cutting into bars.
Recipe
Yield: 9 bars
Prep: 2 hours
Cook: 5 minutes
Total: 2 hours
Ingredients
Instructions
1. Lightly coat an 8×8 baking dish with nonstick spray.
2. Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3-5 minutes. Remove from heat. Stir in cinnamon and salt.
3. In a large bowl, combine browned butter mixture and marshmallows. Add Rice Krispies cereal and gently toss to combine. Stir in 1/2 cup white chocolate chips.
4. Spread Rice Krispies mixture into the prepared baking dish.
5. To make the glaze, microwave remaining 1/3 white chocolate chips and heavy cream in a small bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1 minute.
6. Spread the glaze evenly over the top.
7. Let cool at room temperature for at least 2 hours, or until the glaze is set, before cutting into bars.
