My Mom and I used to make Rice Krispies treats almost weekly growing up, and we still whip up a batch every time I come to visit. My Dad, however, rolls his eyes at this every time. He is not a fan of the humble Rice Krispies treat. Coincidentally, my husband is also not a fan. Maybe it's a guy thing. But after one bite of these Rice Krispies treats, my husband declared they are one of his new favorite desserts.
So for someone who already loves Rice Krispies treats, you better believe these were fantastic!
The nutty brown butter and salty topping makes for the perfect contrast to the sweet caramel. The caramel is poured over the Rice Krispies treats while hot, and oozes down through the cereal treat base. This is as close as you can get to Rice Krispies treat perfection in my book!
Salted Caramel Brown Butter Rice Krispies Treats
(recipe adapted from pots and pins)
Rice Krispies Treats:
6 tablespoons butter
1 package (10 oz.) regular marshmallows or 4 cups of mini-marshmallows
1/4 teaspoon fine salt
5-6 cups gluten-free Rice Krispies
1 cup white sugar
3/4 cup corn syrup
1 cup heavy cream
1/2 cup butter
1/2 teaspoon vanilla extract
fleur de sel of sea salt for topping
Make the Rice Krispies Treats: Butter a 9x9-inch baking dish (can use 9x13 for thinner treats). In a large pan, over medium-low heat, melt butter. Swirl and watch carefully until it begins to toast and brown, about 5-7 minutes. Add marshmallows and salt and stir until completely melted. Pour in Rice Krispies and stir until evenly coated. Scoop Rice Krispies mixture into prepared baking dish and using a lightly buttered spatula or buttered fingers, press Rice Krispies down firmly into baking dish.
Make Caramel: In a large (mixture will bubble up so use a large pan!), heavy-bottomed pan, combine sugar, corn syrup, 1/2 cup of cream and butter. Stirring often, bring to a boil, over medium heat, then pour in remaining cup of cream. Heat, without stirring to 242 degrees (soft ball stage) or until a small amount of syrup dropped into cold water forms a firm but pliable ball when removed from water. (Using a candy thermometer is a really good idea, but if you don't have one, make sure to do the cold water test and the "ball" needs to hold it's shape but still be pliable for the caramel to set up right.) This will take about 20 minutes or so, watch so it doesn't boil over. Remove from heat, stir in vanilla. Immediately pour over Rice Krispies. Some of the Rice Krispies will float to the top and some bubbles will appear, just pop with a fork. Let caramel set for about 3 minutes then sprinkle with coarse sea salt. Allow caramel to cool completely, then cut into bars, squares or however big or small you want.