Brown Butter Rice Krispie Squares with Rosemary
Do you take inspiration from one recipe for another? That’s what happened here with these Brown Butter Rice Krispie Squares with Rosemary. For our wedding favours, we made these amazing Rosemary Butter Cookies. And ever since then, I’ve been looking for other ways to incorporate rosemary into almost everything. I love the combination of rosemary with desserts. It creates a perfect balance of sweet and savoury, so, obviously, I have to jazz up Rice Krispie Treats with it!
I feel like Rice Krispies treats get labelled as a kid’s dessert. Maybe it’s because they’re quick and easy and when you’re exhausted from chasing toddlers all day, it’s really all you can bring yourself to make. But in reality, doesn’t everyone love the tasty squares? Really, what’s not to love? Crunchy cereal and gooey marshmallows all mixed together into a portable snack. I think it’s time we took this dessert back. And celebrated with a version, we adults, can rightfully call our own.
Here’s my take on an upscaled version, we all will love, old and young alike. I just can’t bring myself to cut the kids out completely. Let’s start by browning our butter, because, um why not! I’m pretty sure any dessert is better with brown butter. Then, let’s add in fresh aromatic rosemary and finish the lot with a sprinkling of sea salt. Ooh, friends, this combination is so, so good.
With summer in full bloom, you may have everything you need to make these, now! You’ll need marshmallows, I’m sure there’s a leftover bag from the s’mores, everyone indulges in during the warmer months. Grab the Rice Krispies, butter, vanilla and sea salt. You’ll also need some fresh rosemary. Are you an herb gardener? If so, I’m betting you have tons of rosemary, by now. If you’re not, don’t worry, you can usually find this in the produce section at your grocery store.
How to make Brown Butter Rice Krispie Squares with Rosemary
These Rice Krispie treats are easy. I like to get all the ingredients ready first. They come together quickly, so it’s easiest to have everything already prepped, so you can just toss everything in without having to stop and measure.
Start by browning your butter in a very large saucepan over medium heat. Watch this very carefully, because it doesn’t take more than a few seconds to go from brown to burnt. When the butter starts to get that nice amber colour, and you can smell the nutty aroma, pull it off the heat. Toss in your marshmallows and vanilla and mix this until it’s completely melted. Stir in the Rice Krispies cereal, rosemary and salt and mix until the cereal is completely coated in the marshmallow mix.
Next, press the cereal into a glass baking dish, but don’t push it very hard, just gently flatten it using your fingertips. This is the key to good Rice Krispie Treats, never try to flatten your squares, they become too compact and hard to chew, if you push them down. The easiest and cleanest way to do this, is by wetting your fingers with a little bit of water, and then gently patting it into the baking dish. I let my Rice Krispie Squares sit and set up for about 30 minutes before I cut into them.
Children will always have a soft spot for Rice Krispies Treats, but now, we can too, with this adult version of the kid’s classic. It’s just been kicked up a notch with savory rosemary and the addition of brown butter and a bit of sea salt. These Rice Krispie Squares couldn’t get any better.
Loved Brown Butter Rice Krispies Squares with Rosemary? Check out these other delicious recipes, I’m sure they’ll hit the spot:
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Brown Butter Rice Krispie Squares with Rosemary
Brown butter takes the classic Rice Krispie Treat to a whole new level. Add in sea salt and rosemary and these become irresistible. The sweet and salty combo in these Rice Krispie Squares makes this bar a perfect adult version of the simple treat.
INGREDIENTS
- 8 cups Rice Krispie Cereal
- 20 oz mini marshmallows (two bags)
- 1/2 cup butter, cut into tablespoons
- 1/2 tsp vanilla
- 1 tsp coarse sea salt
- 1 tbsp rosemary, chopped fine
INSTRUCTIONS
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Prepare a baking pan (approx. 13″ x 9″) by lining it with parchment paper or by greasing it with butter.
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Make brown butter by melting butter in a very large pot over medium-high heat. Stir occasionally. The butter will melt and then bubble up, slowly starting to change colours. Watch this closely as this can go from perfect to burnt in less than a minute. When the butter reaches a golden brown colour and is fragrant, remove from heat immediately.
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Stir in vanilla and marshmallows and stir continually. If the marshmallows don’t melt, put the pot back on the burner on low and stir constantly until the marshmallows are smooth. Remove from heat.
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Mix together cereal, salt and rosemary and add into the marshmallow mixture and stir, sitr, stir. Continue stirring until the cereal is well coated.
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Gently press the cereal into the prepared baking pan. Don’t push this down hard, you’ll end up with rock hard squares. Just press this down gently. A trick I’ve learned is to dip your finger tips into water and you won’t stick to the treats.
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Let cool for about an hour and then cut into 24 equal squares.
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