Brown butter and sea salt rice krispies take regular rice krispies to an entirely new level!
Brown butter and sea salt rice krispies. Affectionately nicknamed “Crack Krispies.”
I’m honestly not willing to admit how many (double) batches have come out of this house. Work treats, church treats, friend game night treats…
And somehow, somehow I always end up eating roughly 4 by the time the pan’s gone. There’s something about the salty and sweet combo that is just insanely addictive. The little bits of course sea salt and ooey gooey marshmallow buttery deliciousness that gets you in that “one more bite” trap. Every time I make them I always get the wide eyed response, “What’s in these!?” Ah! Irresistible!
There’s a couple tricks to making rice krispies better than regular ones. First is a little extra butter. The second is to make them thick. I either make a double batch, or use a 9×9 to pile them extra high. They stay gooier this way. Another trick? Don’t press them down into the pan too hard. We’re making rice krispies not bricks here people!
Most importantly is the brown butter and the sea salt. I LOVE brown butter. Like in this brown butter and molasses peach pie. Or over some scallops and homemade risotto. It’s got all the greatness of regular butter but with a nutty, richer flavor. It makes your melted marshmallows look almost caramely, and it’s delicious.
Then comes the sea salt. Sprinkle it over your marshmallows when they are almost melted, and stir to mix it in. It’s really important that you use COARSE sea salt in this recipe. One tablespoon of regular salt is way too much, and instead of crack krispies you will have cringe krispies. Get it? Ah I crack myself up. One tablespoon of course sea salt and you will get little bits of salty sweet in every bite!
- 6 cups of rice krispies cereal
- 6 tbsp butter
- 1 16 oz bag marshmallows
- 1 tbsp coarse sea salt
- Measure out 6 cups of rice krispies into a large mixing bowl.
- Grease your baking dish on bottom and sides.
- Melt butter in a large, deep skillet over medium heat until it turns a brown hazelnut color.
- Add marshmallows to the skillet and stir to melt.
- When your marshmallows are almost completely melted, evenly sprinkle your tbsp of sea salt, and stir to combine.
- Pour marshmallow mixture into your mixing bowl and stir until all your rice krispies are coated.
- Pour mixture into your baking dish and use a buttered sandwich bag to gently press them into the pan.
- Let set and then cut and serve!
- *Note- I like to make rice krispies extra thick. To do so, use a 9x9 pan, or make a double batch for a 9x13 pan as shown in pictures.