Sea Salt and Brown Butter Rice Crispy Treats
Prep time
Total time
Adapted from Joanne Chang's "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe"
Serves: 32
  • 2 sticks (1/2 pound) salted butter
  • Generous ½ teaspoon coarse sea salt, plus a bit more for sprinkling
  • 2 teaspoons vanilla bean paste
  • 2 10-ounce bags large marshmallows
  • 10 cups rice crispy cereal
  1. Spray a 9" x 13" baking pan with oil and set aside.
  2. Heat a very large pot over medium heat on the stovetop. While pot is heating, gather all of your ingredients so they are ready to go.
  3. Cut butter into squares and add to heated pan. Cook, stirring regulary, for about 7-10 minutes until the butter has browned. For the first 5 minutes or so there will be a white foamy layer on top, then that will start to disappear, then the butter will start to bubble and foam up again. The butter will brown sometime after this happens. It will look light brown below the foam and have a lovely nutty aroma. Be sure to cook until butter just turns brown (you have to really look because the foam on top can obstruct your view. It is helpful to cook the butter in a light-colored pan so it's easier to see the color of the butter.)
  4. As soon as the butter has browned, reduce the heat to low and stir in the salt and vanilla paste. Mix well then add the marshmallows, cooking over low heat and stirring constantly until all of the marshmallows have melted and you have a smooth mixture.
  5. Turn off the heat but leave the pan on the stove. Add the rice crispy cereal and stir well to coat. Pour the mixture into the prepared pan.
  6. Using wet hands, press the mixture firmly and evenly into the pan.
  7. Sprinkle the top with just a bit of sea salt.
  8. Let cool 1 hour before cutting. Store in an airtight container.
Makes 32 1½" x 2" squares.
Recipe by This Week for Dinner at