Browned Butter Peanut Butter Rice Krispie Treats are quite possibly the best Rice Krispie treats ever! Browned butter, peanut butter and marshmallows melted together . . . they’re seriously amazing!
Hey there! I think it feels like forever since I’ve posted anything, but I’m back from a fun-filled, relaxing week in Florida and ready to start things rolling again.
It was hot and humid in Florida, and I was again reminded that I would take the hot/dry heat that we have here in Utah any day over the heat and humidity! It was still a blast though and our time there went way too fast.
So let’s talk food now. You all know I’m a girl who loves her treats and has them daily. But on days when it’s triple digits and our air conditioner seems to run non-stop, turning on my oven just isn’t an option. Enter no bake treats . . . I love them all! Rice Krispie Treats have always been one of my favorite no bake, go-to treats in the summer when it’s a million degrees outside. But I’m here today to say move over classic Rice Krispie treats because there is a new kid in town. . .
They’re amazing, and delicious, and I could devour the entire pan in about 93 seconds flat.
Butter is delicious, right? But browned butter is even better and takes everything to a whole new level. And then when you throw in a heaping amount of peanut butter . . . .well, let’s just say you’re going to be in love.
The classic Rice Krispie treat is always a sure winner, don’t you think? They’re so hard to resist (at least for me anyway), especially when they’re made the right way (meaning they’re soft and gooey and not rock hard). This browned butter peanut butter version is going to be an even bigger winner and sure to win you some brownie points with anyone who tries them.
Perfect for summer BBQs, potlucks, picnics, or really any occasion. If your kids are bored this summer, have them whip a batch of these up.
TIPS FOR BROWNING BUTTER:
- Cut the butter into evenly-sized pieces and place pan (cutting the butter into pieces helps it melt and cook evenly). Start melting butter over medium heat, swirling the pan frequently to be sure the butter is cooking evenly.
- Make sure to use a pan with a light-colored bottom so you easily see the color of the butter as it cooks.
- After about five minutes the butter will start to foam. This is when you want to watch the butter carefully and continue stirring it around with a spatula or wooden spoon.
- Stir or swirl the pan constantly, until the butter becomes a light tan color. You can tell the butter is browning because dark golden flecks will appear in the melted butter which will start to smell nutty and toasty.
- Once it’s a light tan, take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Pour the brown butter into a separate bowl to keep it from cooking further. If the butter gets overcooked, the golden flecks will scorch and turn black, and the butter will have a very bitter taste.
- 1/2 cup (1 stick) butter
- 1 bag (10-ounce) marshmallows (mini or regular work)
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla
- 5 1/2 to 6 cups Rice Krispie Cereal
Butter an 8-inch square baking pan. Set aside.
In a large saucepan, melt butter over medium heat constantly swirling/stirring the butter until it is light brown in color (the butter will start to get foamy at one point and then begin to brown along the bottom -- watch it carefully because it can turn brown quickly!)
Just as the butter begins to brown add the marshmallows, peanut butter and vanilla. Stir with a spatula until the marshmallows are melted and the mixture is sticky smooth.
Remove the pan from the heat and immediately stir in the Rice Krispies.
Scoop the mixture out into the prepared pan and press to fill all sides of the pan with a spatula. Let cool for at least 30 minutes before slicing into 9 or 12 squares.
Recipe Source: Adapted slightly from Joy The Baker Cookbook