Comments on: caramelized brown butter rice krispie treats

By: deb

deb — Sun, 18 Oct 2009 02:03:36 +0000

Thanks Nancy — I’ve been wanting to dust this off this year and get it right! Happy to have the input.

By: Nancy

Nancy — Sat, 17 Oct 2009 22:14:24 +0000

Yes, I know this is an old thread, but when I saw the words “brown butter” and “rice krispie treats” in the same recipe title, I happily read on. You see, that is similar to how I make my rice krispie treats. They get raves wherever I take them because it IS such a wonderful flavor. I mean, who can resist the yummy flavor of browned butter? Exactly! No one! Hmm, I know what I’m making later tonight! Anyways, what I do differently than the above recipe is only use one stick of butter and do not COOK the marshmallows. I just add them to the browned butter and stir until they are just melted. I usually have the pan off the burner so the butter won’t continue to cook. Then add the cereal and pat into your favorite pan. Please try them that way, and I think you’ll have a new favorite!
P.S. Congratulations on becoming a mom! He’s adorable!

By: N.D.

N.D. — Mon, 15 Jun 2009 19:25:01 +0000

I see this post is kinda old but I figured Id chime in anyway. They now have Caramel & Vanilla Jet-Puff Marshmellows out there….they are to DIE FOR! My husband LOVES caramel, but I was sceptical of putting actual caramel in the treats (messy, texture…etc) I make the treats the regular way but with these marshmellows instead and they add such a nice hint of caramel. I’ve also added just a drop of vanilla right before I add the crispies in to give it more of that flavor. Another version I make is with 3 cups reg RK’s and 3 cups fruity pebbles. These are the biggest hits a little kids parties…just ask my 3 year old :) Although I brought them to a friends 40th birthday and the adults devoured them before we even sang happy birthday :) Just some suggestions that are easy and don’t mess up the original goodness of RKT’s too much :)

By: RK

RK — Tue, 14 Apr 2009 22:09:13 +0000

BTW, smashed-up candy canes are AMAZING in RKT’s… I can imagine smashed candy canes and mini choc chips.

Re the caramel version, what about melting a few caramels in with the butter and jet-puffs? Or adding a bit of caramel ice cream topping? Get the caramel flavor hopefully without wrecking the texture.

By: Deanna B

Deanna B — Sat, 19 Apr 2008 18:04:01 +0000

The best thing to do when adding chocolate chips or m&ms to rice crispy treats is to freeze them first.

I cannot stand regular rice crispy treats to I usually add a 11/2 cups of peanut butter and a bag of peanut butter m&ms to the recipe. The peanut butter goes in with the marshmallows.

By: Edith

Edith — Sun, 11 Nov 2007 04:54:03 +0000

I can’t believe I found this recipe! I swear when I was a kid I made these all the time with the extra butter, because I loved butter. It made the bars crispier and buttereyer. Then as an adult I followed the original recipe to a T and I thought they were too gooey and sweet. I am going to use the 1 stick of butter, but just to the point of melted and I’m not sure what type of marshmallow, I remember using Fluffer Nutter as a kid. Hmmm…a good excuse to make a FlufferNutter sandwich…mmmmmmmm!

By: Emily

Emily — Thu, 08 Nov 2007 02:43:55 +0000

I made these just tonight, and I had the exact same problem — they turned into styrofoam treats! The concept is lovely, though, and the flavor was really nice. I kept standing over the pan, breaking off and eating little pieces, hoping that as I got closer to center, they’d be gooey and softer. What a disappointment!

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Wed, 07 Nov 2007 02:08:03 +0000

Ha, that dishsoap dousing is a good idea! I know what you mean about hard salted caramel. For my office’s Halloween party, I tried to make a gourmet Twix with salted caramel and a homemade graham cracker base. I started with Michael Recchiuti’s caramel recipe, and it crystallized into a yellow mass, so I threw it away, scrubbed the pan, and started all over. This time, I added a little water to the caramel and it took forever to cook down. Then the caramel got really hard–almost unchewable. Sure, it tasted good, but it was a jaw breaker. It wasn’t worth all the work, and everyone was disappointed that I didn’t bring my traditional almond macaroons. Thanks for sharing your mistake. Now I know not to try this recipe.

By: Sally

Sally — Tue, 06 Nov 2007 15:54:01 +0000

I made a version of these last night which basically was the original volume of ingredients but treated so the butter and marshmallows were browned—-they are not gooey per se, not like the originals they are more chewy. However, they are almost exactly like the ones my mom used to make—-we normally had several partially used bags of marshmallows sitting around which were past there prime so they took longer to melt, add in one busy mom often forgetting to stir and they turned light brown in the process. Apparently it is the browning of the marshmallows and not the age which yield this tougher consistency. I will have to tell her that she is in fact a gourmet, ahead of her time.

By: Elise

Elise — Mon, 05 Nov 2007 03:53:22 +0000

Hi Deb – I’m so glad you made these, so I don’t have to. They sounded mighty appealing, I mean, 2 favorites, merged together, right? Sometimes it makes you wonder if the NYT actually tests recipes before printing them. Sorry you had to throw the batch out.