Browned Butter Peanut Butter Rice Krispy Treats

Browned butter. Peanut butter. Rice Krispies. A match made in food heaven, for sure.

Because if you can't like these, I'm not sure what's wrong with you. Oh, you're allergic to nuts? Well, fine. Then you can just make these without the peanut butter, like I've done in the past, and they'll still be perfectly yummy.

But if I had to choose? I'd probably pick the peanut butter version. Because I'm kind of in love with peanut butter. And there's nothing wrong with that. Nope!

Also? Rice krispy treats are really just one of the easiest things to make around. For real. If you need a quick little something to take on a picnic, for example, these would be easy and yummy. And easy in the kitchen is everyone's favorite.

Browned Butter Peanut Butter Rice Krispy Treats

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup smooth peanut butter
• 1/4 teaspoon salt
• 1 (10.5 ounce) package mini marshmallows
• 6 cups (about a half box) rice krispy cereal

Cooking Directions

1. Brown the butter in a large saucepan. If you've never browned butter before, it's pretty easy. Melt it in the saucepan on medium heat until it starts to foam up, it will eventually calm down and start to throw a nutty aroma up at your face. Once it's doing that, add in your peanut butter, salt, and marshmallows and stir them around and around and around until they're all melted into a nice smooth gooeyness.
2. Turn off the heat and add in your rice krispies, mixing around with a wooden spoon until they are well coated in the peanut butter marshmallows. Dump that into a buttered 8 x8 inch pan and press down with some butter or cooking-spray soaked fingers.
3. Let them set up for a bit, then cut 'em up into some bars and enjoy!

Recipe via Joy the Baker cookbook

As you can see, they fill up that 8x8 pan to the brim! If you want thinner krispies, you can always use a larger pan.

The peanut butter is just the right amount in these. Not overwhelming, but with just the right amount of "hey, that's peanut butter!"

Brown Butter Rice Krispie Treats

I had meant to post this a while ago. You know, when I actually made them. But then there was this thing called Thanksgiving that happened, and I plum forgot. How very rude of me! Or, maybe I didn't forget, but with the plethora of Thanksgiving-style recipes going on around the web, I thought these would get lost.

And they shouldn't. Because look!

Right? Rice Krispies, marshmallows, browned butter, salt. Where can you go wrong? You really can't. Unless you burn your butter instead of brown it, which is just a sad state of affairs if so.

But, yes. Rice Krispie Treats are good all the year round. Why?

Because they are super duper easy peasy. These are just slightly more fancy than your regular rice krispie treat recipe you find on the box. I will say that I'm not sure I would make these in the same small pan again. I like my treats a little thinner. Mostly because I have a tiny mouth, so it's nearly impossible for me to fully bite into these.

But hey, if you have a big mouth? Go to it!

Brown Butter Rice Krispie Treats

Ingredients

• 1 stick unsalted butter
• 1 10 ounce bag mini marshmallows
• Heaping 1/4 teaspoon coarse sea salt
• 6 cups Rice Krispies cereal (about half a 12 ounce box)

Cooking Directions

1. Butter (or coat with non-stick spray) an 8-inch square cake pan. If you want thinner treats, use a larger pan.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden, and finally start to brown and smell deliciously nutty. Stir frequently and don't take your eyes off the pot. There's a small window between brown and burnt, and you don't want burnt.
3. As soon as the butter takes on a nutty brownish color, turn that heat off and stir in the marshmallows. They should be able to melt just from the butter's heat, but if not, you can turn the stove back on to low to get it all melty and smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Pat down with a non-stick spoon/spatula/whatever you like. Or you can also do some oiled wax paper if you want, but that requires using a whole other thing, so... you know I don't bother!
5. Let cool, cut into squares and devour!

Recipe via Smitten Kitchen

In Photos:

Browned butter and marshmallows getting ready to melt. No photos of the butter browning as you cannot see it in a black pan and you don't want it to burn while trying to get a good photo!

 Oooh melty.

Add in the rice krispies and salt.

Press into the prepared pan. It goes right to the top!

After they've cooled, cut 'em up and enjoy!

Chocolate Peanut Butter Rice Krispie Treats

Today I bring you a rice krispie treat that in my family has become something of a tradition for long road trips. While these treats are good on their own, when they've been sitting in the back of the car getting heated up by the sun as you drive, they turn into ooey gooey deliciousness. Not that they aren't gooey to begin with, because, my friends, they are indeed. In a good way, of course.

I decided to make these for a 4th of July get together this year rather than doing something complicated, because yes, these are incredibly easy to make. You don't even need to bake them at all, so the "oven" moniker there at the top is a bit of a lie. But whatever! Now, when I made this particular batch, they were too gooey. I think we normally put in more rice krispies than the recipe said to. It also seemed like the rice krispie layer was too thin as compared to the chocolate, so I'm putting the amount I think you should really add in below. But you can futz around with it as you see fit. You can even put in some mini marshmallows after you've melted the sugar and syrup together to give a little pizazz.

Chocolate Peanut Butter Rice Krispie Treats


1 cup light Karo syrup
1 cup white sugar
1/3 cup creamy peanut butter
6 cups rice krispies

1 1/2 cups butterscotch chips
1 1/2 chips semi-sweet chocolate chips

Boil the karo syrup and the sugar for about one minute. Remove from heat and add in the peanut butter, mixing in until smooth. Fold in the rice krispies until they are completely covered, then press into a 9x13 pan. In a microwave safe bowl, melt the butterscotch and semi-sweet chips. Start at one minute, stir, then go at 30 second increments, stirring in between, until they are smooth. Pour it on top of the rice krispie base and smooth out to the edges. Let sit for a while until the top has hardened. Bada bing, you're done!

The syrup and sugar getting friendly. 

After adding in the peanut butter, it turns a caramel color.

After adding in the rice krispies and flattened in the 9x13" pan. 

Now, with chocolate. Resist digging in and let it sit. Uncovered will be faster.

Ooey gooey. Normally the bar would look more uniform, but as I said I should've added more rice krispies. In any case, still tasty!

I would also recommend using quality chocolate chips. These were just the store brand, so the chocolate-butterscotch top doesn't taste quite as good as I remember. Let's be honest, the whole thing wasn't as good as I remember, but it's the first time I've made them in like... oh... six years? So there is room for myself to improve. I'm going to try freezing some to see if they aren't so gooey (they are to the point right now where they don't even keep their shape, so it's been difficult). I still have a bunch of rice krispies, so maybe I'll try some other rice krispie variations!