Brown Butter Rice Krispies Treats Dipped in Chocolate
Soft, chewy, with a melt-in-your-mouth buttery flavor, these Brown Butter Rice Krispies treats are even more delicious than the ones you grew up with. Add in some chocolate and you’ve got a treat worth making from-scratch.
Remember that childhood favorite–Rice Krispies treats? I feel like in the ’80s and early ’90s these were a mom’s go-to after-school snack. I remember Rice Krispies treats being served at many a potluck church meal, birthday parties, you name it–the famous marshmallow no-bake almost always made an appearance. Maybe it was after Kellogg’s started making and packaging their own in 1995 that moms stopped making these. I suppose sometimes it’s just easier and convenient to buy the pre-packaged stuff then to make your own. But Rice Krispies treats kinda fell off the wagon, or so it seemed to me. I’m here to put them back on the “Homemade is Better” list.
These are not your average marshmallow confectionary treats, people. First of all, they’re made with browned butter, which makes everything better. My mom was the first (and only) person I’ve ever known to do this to her treats. And the day she did, she never went back to the “regular way” of making them. Secondly, my mom added vanilla extract to hers. Mom was all about flavor and she knew when to add it. You never knew you missed them before you had them, but both the browned butter and vanilla are two additions that are standard now. Seriously, once you taste them in there, you’ll never go back. And thirdly, my addition to these treats–dipping them halfway in semi-sweet chocolate. The chocolate balances out the sweetness of the marshmallows. Those three modifications elevate these treats beyond anything you can buy pre-packaged. Blows them out of the water.
This is an easy recipe. You simply start by browning your butter. How do you do that you ask? Just melt butter over mediumish heat, stirring as you go, until the butter is foamy and you see brown specks appear. It’ll take several minutes and you’ll smell it when you know it’s done–it’ll have a wonderfully nutty smell. Then just add the marshmallows, stirring until those are melted. The third step is adding in the vanilla extract then stirring in the cereal. It doesn’t get much easier.
After they’re cooled in a 9×13″ pan, melt some chocolate and Golden Barrel Coconut Oil, and dip the treats in it, placing them on wax or parchment paper to harden (I recommend putting them in the freezer for about 20 minutes to speed up the hardening process).
Melt-in-your-mouth delicious. Chewy, marshmallow-y homemade goodness right here, guys. This is a sweet treat worth spending a few minutes making and I’m convinced you won’t go back to “convenience.”
- 3/4 cup (1 1/2 sticks) salted butter
- 10 cups (2 10 oz bags) marshmallows
- 10 cups Rice Krispies cereal
- 1 tsp vanilla extract
- 1 cup semi sweet chocolate chips
- 2 tsp Golden Barrel Coconut Oil
- Prepare a 9x13" pan by lining with foil or parchment paper. Lightly grease the paper with softened butter. Set aside.
- Brown the butter: heat butter in a medium-sized pot over medium-high heat until melted. Continue cooking, stirring occasionally until butter is dark golden brown and has nutty aroma. (You may need to reduce temperature to prevent burning.)
- Pour in marshmallows and stir until completely melted and incorporated into the butter. Remove from heat and add in vanilla extract, stirring until combined. Pour in cereal and stir until all cereal is evenly coated.
- Pour cereal mixture into prepared pan. Using a teacup or measuring cup with butter spread on the outside, press cereal mixture into pan evenly. Let cool.
- Heat chocolate chips and coconut oil in microwave for 30 seconds (or in a double boiler), stirring until completely melted. Dip half of each treat in chocolate, allowing excess to drip off. Place on parchment-lined cookie sheet. Place cookie sheet in freezer for 20 minutes or until set. Store in airtight container. Note: chocolate will be "tacky" to the touch if left at room temperature.)
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