The key to this fluffy, irresistible batch? Browned butter! Its nutty notes are perfect for fall. After simmering a stick until bubbly and golden, stir in your marshmallows and cereal for a beautifully rich, chewy bite. Save a spoonful of browned butter to stir up a simple icing for a final spooky garnish.
1 stick (1/2 cup) + 1 tablespoon unsalted butter
1 12-ounce bag marshmallows
5 cups rice krispies cereal
Pinch flaky sea salt, to garnish
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon whole milk
Prepare a baking sheet with parchment paper.
Add butter to a saucepan over medium heat. As the butter melts, continuously swirl the butter around the pan until it is light brown in color. Once the butter is light brown and smells nutty, remove from the heat. Reserve 2 tablespoons of butter in a small bowl, and set aside.
Immediately add marshmallows to saucepan and, with a silicone spoon, stir until melted. Add cereal and continue to stir until evenly combined. Pour into prepared baking sheet and press to evenly distribute into 1/2-1-inch high bars. Sprinkle with sea salt. Allow treats to cool for about one hour.
Meanwhile, prepare glaze: stir reserved butter with powdered sugar, milk, and vanilla.
Once cooled, slice rice krispie treats into desired sizes (I slice a 2x3” treat). Spoon glaze over tops of rice krispies and dot with edible eyeballs.
