Brown Butter Rice Krispeen Treats

Serves 10



· 1/2 cup butter

· 2 cups marshmallows

· 1 teaspoon vanilla extract

· 1 teaspoon sea salt

· 8 cups crispy rice cereal

· 1/4 cup rainbow sprinkles



Melt your butter in a saucepan over medium heat, stirring constantly until it's so golden brown with a nutty aroma that you can't help but picture a naked Jeff Goldblum on an almond farm, which should only take about 5 minutes. Add your marshmallows to the browned butter and turn the heat down to medium-low, stirring occasionally until marshmallows are melted, about 3-4 minutes. 

Stir two teaspoons of vanilla extract and 1 teaspoon of salt into your creamy white concoction and turn off the heat. Add rice cereal to your mixture and stir together until the cereal is so wrapped up in the marshmallow, they might as well go to City Hall and make it official. Transfer to a lightly buttered 9"X13" baking dish. 

Place a sheet of parchment paper over the mixture and press down into the dish. Remove the paper and sprinkle a generous helping of sprinkles over everything while it's still a hot, sticky mess (which are the best kind of messes). 

Cool your treats (but not your sexual desire) to room temperature so they'll get nice and hard, and then use your cookie cutter or a sharp knife to create perfect little rice krispeens of goodness.

Share with friends, or see how many peens you can get down solo in one sitting—no judgement here. 

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