Comments on: salted brown butter crispy treats

By: Emily

Emily — Tue, 16 Mar 2010 01:20:29 +0000

This worked perfectly! Normally my rice krispies end up as sawdust blocks but these stayed unbelievably gooey, with that delicioius nutty flavor. I cut them in smaller pieces because they’re so sweet, but I’ve already eaten 3 of them. I can’t help it, they’re just so good!

By: SaraCorinne

SaraCorinne — Sun, 07 Mar 2010 20:00:50 +0000

Okay, so it’s been months since you posted this, but holy cow they are incredible!!!! I followed your recipe to a T and am still drooling (and I didn’t wait for them to cool before cutting my first square). So much for fitting into that wedding dress, hee hee- but so worth it!!!

By: Michelle K

Michelle K — Thu, 04 Mar 2010 20:02:38 +0000

Wow! This was my first time browning butter and with the really rich, tasty results I will be sure to brown butter for other treats from now on. This was a hit with my coworkers and I was so pleased to have a few leftover to bring home to the boyfriend!
Thanks for the creative twist on a classic.

By: Jenny

Jenny — Tue, 02 Mar 2010 12:37:29 +0000

I made these the other day. The difference in taste between these and others I have tried surprised me… in a good way.It’s definitely the butter :). So yummy and simple.

By: Lauri

Lauri — Fri, 26 Feb 2010 17:48:19 +0000

@Jenny 370 – have you ever made your own marshmallows? They’re not hard with a stand mixer and not “unnatural” at all. A non-marshmallow rice treat sounds like a bowl of cereal.

By: Laura Beth

Laura Beth — Wed, 17 Feb 2010 01:09:58 +0000

Just made these and they are delicious! I wonder what frosting would best complement them?

By: Jenny

Jenny — Mon, 15 Feb 2010 02:54:29 +0000

Deb – I love rice crispy treats but have you ever made or found a recipe for a non-marshmallow rice treat? I have nothing against the butter (mmmm unsalted butter) but the marshmallows are just so, well, unnatural that I have a hard time wanting to use them again. Plus, I ate more than my fair share as a kid.

By: kellee

kellee — Sat, 13 Feb 2010 23:39:53 +0000

i pocketed this recipe when you first posted it here and finally made them for Super Bowl last weekend, the world of rice crispies is forever changed, I can never go back!

By: Laura

Laura — Tue, 09 Feb 2010 15:11:09 +0000

I was so excited to try this recipe over the weekend and was totally dismayed to realize I didn’t have enough rice krispies. I subbed 3 oz of cracker jacks for the missing rice krispies and the result was more sweet-salty-delicious than I could have imagined. I highly recommend!

By: Marta

Marta — Sun, 07 Feb 2010 01:29:36 +0000

Deb, you have introduced me to browned butter, and I can’t thank you enough. Because I needed more ways to enjoy butter.

Chris (#37) has — I would hope, since it’s more than a year later — probably already found his vegan marshmallows of choice and enjoyed these many times over. However, if he (or anyone else) is still looking for a solution to the TOTAL LIFE CRISIS of avoiding gelatin but losing out on Rice Krispy Treats & S’mores, I have to recommend the vegan marshmallows made by Chicago Soy Dairy. They’re here, with a list of suppliers in different states as well as online stores:

http://www.dandiescandies.com/index.php

I feel gypped I didn’t know about these sooner; they melt into a gooey blob, they puff when you heat them, they crisp and singe over a flame, and their texture and flavor, right from the bag, is exactly right.