BROWN BUTTER SEA SALT RICE KRISPIES
I am finally sharing this Brown Butter Sea Salt Rice Krispies recipe with you!!
Trust me, you’re going to want to keep reading…
If you know anything about me or follow ALF on Instagram, you’ve probably heard about my love for a new local coffee shop in Winston Salem, Lavender & Honey Kitchen.
These Brown Butter Sea Salt Rice Krispies are inspired by their version that I first tried a few months ago. When that huge rice krispie hit my lips, I knew I could never go there again without getting one. And it’s true.
Perfect amount of melted marshmallow (the ratio of rice krispie to marshmallow is VERY important)! The brown butter is absolutely necessary, most rice krispie recipes have regular butter, and the sea salt.
OH THE SEA SALT!
I recipe tried and tasted to make this version and added some incredible vanilla bean paste. Vanilla essence would work just as well so don’t feel like that’s must have!
BUT to be honest with you, I feel like I got REALLY close and feel very happy with this accomplishment. Not to mention, it’s probably the easiest and fastest dessert recipe that tastes like a million bucks.
NO baking. NO crazy list of ingredients (there are 5) and NO long hours for setting or finalizing.
And can we talk about how amazing they look!?
They taste EVEN better!
Soft but crisp and oh so fresh and flavorful. And OMG the smell as you go to bite them, I can’t even describe what heaven that is.
If you’re in Winston Salem, try Lavender & Honey Kitchen- order a rice krispie, an Amish cinnamon roll (best in the biz!) and an iced oat Honey & Lavender latte. AKA my ride or die order.
every. single. time.
And while you’re at it, make these too!
BROWN BUTTER SEA SALT RICE KRISPIES
Ingredients
- 6 CUPS RICE KRISPIES 200 G
- 10 OZ MARSHMALLOWS
- 1 TABLESPOON VANILLA BEAN PASTE OR 1/2 TABLESPOON VANILLA ESSENCE
- 1/2 TEASPOON CHUNKY SEA SALT
- 1 STICK UNSALTED BUTTER 113 G
Instructions
- MELT BUTTER IN A LARGE POT OR DUTCH OVEN OVER LOW-MEDIUM HEAT. IT WILL START TO BUBBLE AND FOAM AS IT CONTINUES HEATING.
- STIR CONSTANTLY AND KEEP STIRRING UNTIL IT STARTS TOASTING. YOU WILL BEGIN TO SEE TINY SPECKS OF BROWN AT THE BOTTOM THAT WILL TURN THE COLOR OF THE BUTTER GOLDEN BROWN.
- BEFORE IT GETS DARK BROWN, TURN OFF THE HEAT. TOSS IN MARSHMALLOWS AND MIX WITH A WOODEN SPOON UNTIL COMPLETELY MELTED. IF THEY'RE NOT MELTING ALL THE WAY, TURN HEAT ON LOW TO HELP. ONCE MELTED TURN OFF.
- ADD IN VANILLA BEAN PASTE AND MIX. REMOVE FROM HEAT AND TOSS IN RICE KRISPIES AND SEA SALT. KEEP MIXING UNTIL COMBINED BUT TRY NOT TO SMOOSH IT.
- WORKING QUICKLY TRANSFER TO A GREASED 8X8 PAN.
- SPRAY FINGERS AND SPOON WITH COOKING SPRAY, PUSH DOWN SLIGHTLY AND CREATE A FLAT TOP. GARNISH WITH A TINY BIT MORE SEA SALT FLAKES.
- CUT INTO 6 PIECES ONCE COOL.
Of all the rice krispies recipes in the world, I now have two.
This one and this other flavor burster Rice Krispies Covered with Melted Chocolate & Sprinkles. They’re made with butter (regular not browned) AND coconut oil. That little bit of coconut flavor is just scrumptious!!
Much love,
Leave a Reply