Just when you think Rice Krispie Treats can’t get any better, they do. These Butterscotch Browned Butter Rice Krispie Treats are phenomenal!
I am little bit of a sucker for Rice Krispie treats. If you don’t believe me, search “rice krispie treats” on my site and you’ll see what I mean. I’ve never met one I didn’t like. Actually, maybe I have. When they’ve been made wrong and are hard, crunchy and not gooey . . . I’m not a fan of those.
There is just something about a buttery, gooey Rice Krispie treat.I ended up giving most of them away because an entire pan of these is the last thing I needed lying around my house because #quarantinebaking.
These start with browned butter and then have butterscotch chips thrown in. Did I also mention how much I love butterscotch chips?
Seriously you guys, these are amazing and you need to make them ASAP!
WHAT YOU WILL NEED TO MAKE THESE:
- Rice Krispies Cereal. Obviously 🙂
- Marshmallows. You’ll need 10 cups, divided.
- Butter. I use always use salted, even when the recipe calls for unsalted . . . I know, I’m totally a rebel.
- Sea Salt. A good quality sea salt or finishing salt will work just fine.
- Butterscotch Chips. My favorite brand is Nestles, but use whatever you prefer.
HOW TO MAKE SOFT & GOOEY RICE KRISPIE TREATS:
(*This applies to any Rice Krispie Treats recipe, not just this one.)
- Melt the marshmallows on low heat and don’t overcook them. Once the marshmallows are almost all melted remove them from the heat immediately. You will still have some marshmallows that haven’t completely melted yet, just keep stirring and they will melt. Overcooking the marshmallows is the main thing that will make Rice Krispie treats end up being hard and crunchy.
- Once you’ve added the cereal in, don’t over-stir the mixture.
- Don’t press the mixture into the pan too firmly or densely.
- Store them properly and airtight, using plastic wrap or a Ziploc bag.
Butterscotch Browned Butter Rice Krispie Treats
- Total Time: 15 minutes
- Yield: 16 to 20 servings 1x
Ingredients
- 1/2 cup (1 stick) butter (I use salted)
- 10 cups mini marshmallows, divided
- 1 teaspoon vanilla
- 1/2 teaspoon course sea salt
- 8 cups Rice Krispie cereal
- 1/2 cup butterscotch chips
Instructions
- Butter the bottom of a 9×13 pan.
- In a large saucepan, melt butter over medium low heat until browned, stirring and swirling the pan often. The butter will start foam and sizzle and brown specks will begin to appear on the bottom of the pan. When the butter is golden brown and begins to smell nutty, remove it from the heat.
- Add the marshmallows, vanilla and salt and stir until combined.
- Add the remaining 2 cups marshmallows, Rice Krispies and butterscotch chips. Stir until combined and evenly coated.
- Scoop the mixture into the prepared pan and press evenly.
- Prep Time: 15 mins
Recipe Source: Adapted from Inspired by recipe at Female Foodie, but used my go-to Rice Krispie treat recipe.
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