brown butter vanilla salted rice krispy treats

brown butter vanilla salted rice krispy treats

you may notice there’s a new look ’round here.
i have been wanting to revamp she likes to eat for a while and i thought no better time than to celebrate my second “blogiversary”, which i will proudly celebrate in july. probably by myself. with one, or four, of these – my new pride & joy.

my husband is not a huge dessert fan. but when there is something he does like, even request, i will bend over backwards to make it. rice krispy treats are one of those things. i think he would say, hands down, it is his favorite dessert.

if i’m being honest, rice krispy treats are somewhat boring – to me. i’ve had them a hundred times in my life, the packaged ones are terrible, homemade ones are okay every now and then, but i’m just not crazy about them. SO i decided in order to make them myself – and actually like them/be proud of them – i needed them to have a lil’ sum sum, if you know what i mean. different from the regular, take-it-or-leave-it kind. so i played with a few recipes and tried a few additions, and i am proud to say i have found it. the perfect rice krispy treat recipe. hope you like it ūüėČ

brown butter vanilla salted rice krispy treats
adapted from joy the baker‘s cookbook


1/2 cup (1 stick) butter

6 cups rice krispies cereal (about 1/2 a box)

1 (10-oz) bag mini marshmallows

1/4 tsp salt

1 tsp vanilla bean sugar (* see note)


1. butter a 9×12 baking dish & set aside. in a large saucepan, melt butter over medium heat until just browned. butter will melt, foam, and froth, then begin to brown along the bottom. whisk browned bits off the bottom of the pan.

2. just as the butter begins to brown, add the marshmallows, salt, and vanilla bean sugar. stir with a spatula until mixture is silky smooth and the marshmallow lumps are gone.

3. remove from heat and add rice krispies. stir well, making sure all of the rice krispies are coated in the marshmallow mixture. turn the mixture out into prepared buttered dish. with the spatula, gently press mixture into pan – but don’t pack down too much.

4. cover dish with plastic wrap, then let cool & set for at least 30 minutes before cutting into squares. (well wrapped/covered treats will last about 5 days, stored at room temperature.)

**note on vanilla sugar – trust me, you want to get this ingredient. it is so worth it and you’ll use it for baking in the future. if you can’t find it at your grocery store, you can get it here or¬†here. but if you are needing these treats 5 minutes ago/having a serious sweet tooth panic attack, you can substitute 1 tsp sugar and 1/2 tsp vanilla extract. i have not yet made it this way, so i cannot attest to it creating the exact same flavor, but it could work in a pinch.


chocolate, peanut butter & marshmallow pudding cookies

if the picture above, with all of it’s marshmallowy¬†gooeyness,¬†or just the name of the cookies hasn’t made you run for the pantry yet, GO NOW.
after you pull them out of the oven, the creaminess of the warm peanut butter chips quickly melts in your mouth and the marshmallows make them chewy and oh so lovely.

this is one of my favorite cookie recipes of all time.
ALL time, people.
so, naturally i thought it might be a good kick off for she likes to eat.
cuz i can¬†eat these cookies like it’s MY JOB. (so can my husband, for that matter.)

chocolate, peanut butter & marshmallow pudding cookies

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix (make sure the box says “instant”, and not a cook & serve pudding)

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1.  preheat oven to 350 degrees. line a large baking sheet with parchment paper or line with a silpat liner.

2.  in a stand or electric mixer, beat butter and sugars until light and fluffy.  beat in egg and vanilla until well combined.

3.  place flour, baking soda, and salt into a large bowl, mixing to combine.  slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  mix until just combined.  with a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  let cool for 10 minutes on baking sheet before transferring.

makes 3 dozen cookies