Rice Krispie Treats Ultimate Brown Butter Chewy Gooey Recipe

Instructions:

1. Prepare the Tin: Line the 9x13-inch baking tin with parchment paper, leaving an overhang on the two long sides to easily lift the finished treats. Lightly grease the parchment paper and the exposed sides of the tin with butter or cooking spray.
2. Melt the Butter: Place the 6 tablespoons of cubed unsalted butter into the large saucepan over medium-low heat.
3. Brown the Butter: Continue to cook, stirring occasionally, until the butter melts, foams, and begins to develop brown flecks (milk solids) at the bottom. The mixture will smell deeply nutty, like hazelnuts. This should take 3-5 minutes. Immediately remove the pan from the heat once the color is a deep amber.
4. Add Marshmallows (Part 1): Return the pan to the lowest possible heat. Add the large bag of marshmallows (reserving the extra 1 cup). Stir continuously until the mixture is 80–90% melted and smooth. Do not boil or overheat the mixture, as this results in a rock-hard texture when cooled.
5. Remove from Heat: Once mostly melted, remove the pan entirely from the hob (stove). Stir in the vanilla extract and salt until fully incorporated.
6. Add Cereal and Reserved Marshmallows: Gently fold in the 6 cups of Rice Krispies cereal and the reserved 1 cup of whole mini marshmallows.
7. Combine Quickly: Stir gently and quickly until the cereal is coated and the residual heat has softened the reserved marshmallows slightly (this creates extra pockets of gooeyness). Stop mixing as soon as everything is just combined. Over-mixing leads to compact, tough treats.
8. Press into Pan: Transfer the mixture to the prepared baking tin. Lightly press the mixture evenly into the pan using a lightly buttered spatula or your lightly dampened fingers. Do not compact the mixture tightly; press just enough to form an even layer.
9. Set and Slice: Allow the treats to cool completely at room temperature for at least 1 hour, or place in the refrigerator for 30 minutes for a faster set. Once firm, use the parchment paper overhang to lift the slab onto a cutting board. Cut into 12 squares using a sharp, lightly oiled knife.