You’ll never look at rice crispy treats the same way after trying these babies. They’re seriously out of this world good. If you guys didn’t already know, I kinda have a thing for brown butter. This recipe from Smitten Kitchen seemed perfect… but I couldn’t just stop at the addition of brown butter. Somehow, I had the feeling that a few spoonfuls of tahini would take this recipe to the levels where rice crispy treats have never gone before. And I was right!
This recipe encompasses all the flavors that I love: richness and nuttiness from the butter, bitter undertones from the tahini and optional cocoa nibs, and sweetness from the marshmallow base. Regular rice crispy treats are boring. These ones are like eating the entire spectrum of flavor, and there’s honestly no comparison. Sorry for ruining the classic rice crispy treat for you guys, but I think it might be to your own benefit.
Do you wanna go to Flavortown? Better make these rice krispy treats then.
brown butter tahini rice krispy treats
adapted from smitten kitchen
- 4 oz (113 g) unsalted butter
- 10 oz (285 g) marshmallows
- 1/4 tsp coarse sea salt
- 6 cups (160 g) crispy rice cereal
- 1/4 cup (64 g) tahini
- few tbsp cocoa nibs optional
Line a 8/9 inch square pan with wax or parchment paper, then grease the paper with butter or nonstick spray.
In a large saucepan, melt the butter over medium heat. Cook for about 5 minutes, stirring until fragrant and golden brown. Keep an eye on it while cooking to make sure it doesn't burn.
As soon as the butter browns, turn off the heat and stir in the marshmallows until melted.
Stir in the cereal, salt, and optional cocoa nibs, and quickly spread into prepared pan. Use a piece of wax or parchment paper, sprayed with oil to press the treats into the pan, or a silicone spatula to reduce sticking. Let cool, cut into squares, and enjoy!