Brown Butter White Chocolate Rice Krispie Treats

This brown butter rice krispie treats recipe has been my go-to recipe for quite awhile now but this time, I thought I’d change it up and add some white chocolate chips. I was definitely a bit concerned as to how these white chocolate chips would turn out since this is a no-bake recipe but amazingly enough, they all melted from the residual heat, which in turn created such an amazing creaminess in these treats. I also wanted to take it one step further so I added a thin white chocolate glaze, which brought these babies to absolute perfection. They had this wonderful nuttiness from the brown butter, which was beautifully complemented by the aromatic cinnamon along with the creamy vanilla notes of the white chocolate.

I’m actually not that crazy for rice krispie treats as much as Jason is but these quickly became a favorite of mine. After all, how can you go wrong with combing brown butter and white chocolate, right? It’s fail-proof!

One year ago: English-Muffin Breakfast Pizza

Brown Butter White Chocolate Rice Krispie Treats (adapted from bowllicking):

Yields 9 bars

• 1 stick (1/2 cup) unsalted butter
• 3 cups mini-marshmallows
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 5 cups Rice Krispies cereal
• 1/2 cup plus 1/3 cup white chocolate chips, divided
• 1 tablespoon heavy cream

Start by melting a stick of butter.

Once it completely melts, constantly whisk until the butter turns into a nice golden brown.

Be sure to keep your eye on it because it’ll brown very quickly. It normally takes about 3-5 minutes for me. And be sure to remove it from the heat immediately or else it’ll burn.

Combine this nutty, super-amazing-smelling brown butter with some marshmallows.

Let the marshmallows melt and get all gooey.

Stir in 1 teaspoon cinnamon and 1/4 teaspoon salt for some flavor.

Then goes in the cereal…

and the white chocolate chips - can’t forget about that.

Give it all a good stir.

Coat an 8x8 baking dish with some spray before you press the mixture down into the pan to make an even layer.

Now let’s make the glaze. Microwave some white chocolate chips and heavy cream in 30 second intervals until all the chocolate chips have melted.

Try your best not to eat this straight out of the bowl.

Spread this mixture evenly over the top using a small icing spatula.

Let it cool for a bit until you cut them into bars. I got a bit impatient and stuck them in the freezer to speed up the process.

Cut, serve, and devour.

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