Chattavore

What I ate, plate by plate.

Salted Brown Butter Rice Krispie Treats + Video

With brown butter (and double butter, at that) and salt, these salted brown butter Rice Krispies treats are sure to be the best you’ve ever had! (Scroll down for video!)

a photograph of a Rice Krispies treat plate a plate of Rice Krispies treats in the background

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The Best Rice Krispies Treats

Rice Krispies treats have always been fine in my book. Not my favorite. Just fine. Just okay. That is, until I tried Smitten Kitchen’s Rice Krispies treats. Salted brown butter Rice Krispies treats. They are sheer perfection. They are my contribution to 90% of potlucks and birthday parties. They are, simply put, the best version of Rice Krispies treats out there, especially zhuzzed up with just a tiny bit more salt than the original recipe. Ah, yes.

What Makes These Rice Krispies Treats So Amazing? 

  1. Double butter. They’re totally healthy. Got it? Butter is health food. The extra butter makes them so rich but also it makes the texture absolutely amazing.
  2. Browning the butter. Shhhhhh. Trust me. This adds a depth of flavor that you won’t even believe, and if you are willing to stand and watch the butter for five minutes so it doesn’t burn, it’s totally easy too.
  3. Salt. Just a little bit. I love a sweet and salty vibe. Did you know that salt intensifies flavors? Don’t leave it out here.
  4. Using a small pan. Usually, this size recipe for RKTs would be made in a 9×13 inch pan. I make them in an 8×8 inch pan so they are double thick. Combined with the double butter, this makes the texture of these RKTs out of this world.

a photograph of a plate of salted brown butter Rice Krispies treats

How Do You Make Salted Brown Butter Rice Krispies Treats?

Glad you asked! They’re so easy!

  1. Butter an 8×8-inch square baking pan.
  2. Place one stick (4 ounces or 8 tablespoons) of unsalted butter in a heavy-bottomed pan over medium heat. Cook, stirring/swirling frequently, until the butter is golden brown. Don’t turn your back – it will burn in an instant!
  3. Stir in 1 1/2 teaspoons of kosher salt (or 3/4 teaspoon of table salt, which is much saltier than kosher salt).
  4. Add 10 ounces of mini marshmallows.
  5. Stir the marshmallows until completely melted. I find it helpful to place the pan back over medium heat to help the marshmallows melt.
  6. Stir in 6 ounces (half of a regular size box) of crisped rice cereal. I am not brand loyal. This is about 5 1/2 cups of cereal.
  7. Turn the mixture into the buttered pan.
  8. Use the butter wrapper to press the mixture into the pan.
  9. Cool the treats completely. Turn them out onto a cutting board and cut into 16 squares.

By the way, Deb Perelman’s recipe is featured in her original Smitten Kitchen Cookbook. I also love her second cookbook, Smitten Kitchen Every Day.  She has wonderful recipes.  I encourage you to check out her website and her books!

Since I discovered the tricks of doubling the butter and using a smaller pan, I have developed a true passion for Rice Krispies treats. Try my other recipes: wedding cake Rice Krispies treats, candy corn Rice Krispies treats, and malted chocolate Rice Krispies treats!

a close-up photograph of a stack of salted brown butter Rice Krispies treats

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Yield: 16 squares

Pinterest Test Kitchen: Salted Brown Butter Rice Krispie Treats

5 minPrep Time:

10 minCook Time:

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Ingredients

  • 1 stick unsalted butter plus more for buttering the pan
  • 1 bag miniature marshmallows
  • 1 teaspoon kosher or sea salt
  • 6 ounces (1/2 of a regular size box) crisped rice cereal

Instructions

  1. Generously butter an 8 x 8 dish.
  2. Place the stick of butter into a Dutch oven over medium heat. Don't throw away the wrapper-I like to smear a little bit of the butter that I used to butter the pan onto the wrapper (I'll use this at the end).
  3. Cook the butter, stirring frequently, until browned bits separate and the butter stops foaming. Don't walk away or you'll burn the butter!
  4. Stir in the marshmallows and the salt. Stir until completely melted and smooth and remove from heat.
  5. Add the cereal and stir until completely coated with the marshmallows. Spread into the buttered pan. Use the buttered wrapper to press the mixture into the pan.
  6. Allow the Rice Krispies treats to cool completely. Turn out of the pan and cut into squares.
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Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

a close-up photograph of a salted brown butter Rice Krispies treat with a bite taken out of it

Classic Deviled Eggs (Quick and Easy!)

These classic deviled eggs only have six ingredients that you probably have in your house right now. They are a perfect easy appetizer or side dish! All you need for this easy recipe is boiled eggs, mayonnaise, mustard, relish, salt, and pepper. You can use sour cream if you don’t like mayo! So easy and so good!

a photograph of a plate of deviled eggs
Deviled eggs are a classic side dish and appetizer, and they are so easy to make. Believe it or not, though, it’s only been in the last few years that I started eating them at all.I liked eggs, I liked boiled eggs, I just didn’t like deviled eggs. I don’t even know what my aversion to them in the past was. 

To be honest, though, I don’t think I ever even tried them. I just decided one day, as a kid, that I didn’t like deviled eggs. And then one day, I decided that I was going to eat one and guess what? I decided that I liked them.
a photo collage showing the steps to make deviled eggs

Classic Vs. Fancy

I like deviled eggs when they are fancied up, but truth be told, a classic deviled egg is all I need. And really, all you need for an easy deviled egg recipe is boiled eggs, mayonnaise, and salt and pepper. I add just a little mustard and some dill relish to mine. Super simple.
an overhead photo of deviled eggs on a plain background
I make these classic deviled eggs most often to pack in lunches, but they are perfect for holiday potlucks or an easy snack or appetizer. There really couldn’t be an easier recipe to make, and I almost feel like I am cheating a little bit by calling this a “recipe”.

Five Tips for the Best Easy Deviled Eggs

  • For perfectly centered yolks, place a rubber band around the center of the egg carton and turn the carton on its side on the refrigerator for 24 hours. This will help the yolks to migrate to the center of the eggs. Thanks to Alton Brown for this tip!
  • When slicing the eggs in half, wipe your knife off with a paper towel after each egg. This will help the eggs to be less messy.
  • Mash the yolks thoroughly to avoid lumpy filling.
  • Use enough mayonnaise. Don’t think that you can reduce the amount of mayo to cut the fat and get the same results. For the filling to be creamy enough, you have to have enough mayo! If you don’t like mayonnaise, you can use sour cream instead.
  • Use a plastic storage bag or a piping bag (like you would use for piping cake icing) for piping the filling.

an overhead photo of a plate of deviled eggs

Yield: 12

Classic Deviled Eggs

15 minPrep Time:

15 minTotal Time:

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Ingredients

  • 6 hard-boiled eggs, peeled and halved
  • 2 tablespoons mayonnaise (or sour cream, if you don't like mayo)
  • 1 teaspoon mustard (I used Creole mustard, but you can use whatever variety you prefer)
  • 1 teaspoon dill pickle relish (optional)
  • salt and pepper, to taste
  • Paprika, optional

Instructions

  1. Remove the yolks from the halved eggs. Use a fork to mash the yolks until no lumps remain.
  2. Add the mayonnaise, mustard, relish, salt, and pepper to the mashed yolks and stir until well-combined. Check seasonings and adjust to taste.
  3. Use a spoon to scoop the filling into a quart-sized storage bag. Cut a corner off of the bag and carefully pipe the filling into the eggs. You may have just a tiny bit of filling left.
  4. Sprinkle the eggs with paprika if desired. Serve immediately or cover and chill for up to three days.

Notes

This recipe can be easily scaled up or down. You can leave out the relish or the mustard if you wish. If you do so, you may need to add a touch more mayonnaise to adjust the moisture levels.

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Instant Pot Hardboiled Eggs

If you haven’t made Instant Pot hardboiled eggs, you’re going to want to get on that stat. These eggs are so simple and peel like a dream-no more guesswork! This easy method will give you hardboiled eggs that are easier to peel than anything you’ve ever made on the stovetop.

a photograph of hard boiled eggs, some of them with the shells removed, on a gray background [Read more…]

Stovetop Mac and Cheese

Easy stovetop mac and cheese is a quick, delicious one-pot recipe with only a few ingredients. Perfect for when you want quick homemade mac & cheese flavor but don’t have time to bake it. There’s no need to open a box of mac and cheese with powdered cheese! All you need is pasta, evaporated milk, milk, salt, butter, and cheese. So good!

a close-up picture of stovetop mac and cheese in a white bowl with a spoon [Read more…]

How to Cook Steak in a Frying Pan

If you’ve wondered how to cook a steak in a frying pan for PERFECT results, look no further…I’ve got a perfectly seared med-rare ribeye for you! So easy – just salt and pepper and sear it in a cast iron skillet. This is the best steak I’ve ever had!

an overhead photograph of a pan-seared ribeye in a cast iron skillet with a pat of butter on top [Read more…]