Hide your kids, this recipe here is for grown ups only. Why? Two reasons: brown butter and peanut butter chocolate ganache.
We all know rice krispie treats are delicious but why not bring them to the next level? This recipe does just that. The brown butter adds the perfect flavor base and the ganache brings a sophisticated sweetness. These two ingredients seem complicated and fussy but the truth is they couldn’t be easier. A big wow factor for very little effort. Can’t there be more of that in life?
Domestocrat’s Grown Up Rice Krispie Treats
1 stick unsalted butter
1 10-oz. package of marshmallows
4.5 cups rice krispies cereal
1/4 tsp. kosher salt
3/4 cup chocolate chips
1/2 cup peanut butter
1/2 cup half and half (or cream, either will work)
1 tsp. vanilla
1 tbsp. honey
Start by making the brown butter. Brown butter is, literally, butter that has been browned like you would brown meat or vegetables. By browning it, the butter releases all of its’ water, the flavor intensifies, and the milk solids toast to perfection. Be careful though, browning butter can quickly result in burned butter. You have to watch this stuff like a hawk!
The first step is to melt the butter over low heat in a big pot. After a few minutes it will begin to foam.
As the foam dies down (which is the water cooking out), the melted butter will turn a pale gold and almost look clear (at this point it’s technically clarified butter). This is when the milk solids begin to brown. Stir often and do not take your eyes off the pot! The brown butter is done when the brown bits are a deep brown color (the color of milk chocolate).
Turn off the heat and stir the marshmallows into the brown butter. The residual heat should melt them no problem.
Next take the rice krispies and slowly incorporate them into the melted mallows.
A sturdy silicone spatula is the best tool to tackle this job with (here’s my favorite one). Add the salt during this step.
When the mixture is thoroughly combined, spread it out evenly into a greased dish. Anything will do here (I used my favorite brownie pan). You want to make sure the dish you use is deep enough for the rice krispie mixture and ganache on top. I left about an inch for the ganache. Pro tip: dip your hands in cold water before pressing the rice krispie mixture down into the pan and it won’t stick to your hands! When this is done, put the whole thing in the fridge to set.
The next step is making the ganache. Delicious, creamy, dreamy ganache.
Over a double boiler, melt the peanut butter and chocolate chips together.
When they are melted remove the bowl from the pan/heat. Add the honey, half and half, and vanilla. Stir slowly to start as you incorporate all of the ingredients together. As it comes together it’ll become smooth, thick, and glossy. And then you have ganache! Easy, right?
The refrigerated treats should have already slightly set in the fridge. This will make the next step easier since the base will be solid and won’t melt under the heat of the ganache.
Pour the ganache over the rice krispie mixture.
Spread it out into an even layer then you’re done! Put the treats in the fridge for at least 2 hours and up to 24 (a total make ahead, BTW).
When you remove the treats from the fridge carefully cut around the edge of your dish and delicately remove from the pan. It’s easiest to cut the treats on a cutting board with a big knife.
Cut into whatever size squares you like and enjoy!
These rice krispie treats are unlike anything you’ll find in a metallic blue wrapper. The rice krispie base has a deep nutty flavor from the brown butter and the perfect amount of salt. The peanut butter chocolate ganache on top is like a velvety sweet dream. The combination of the two is the perfect balance of sweet and savory, which is my favorite type of dessert, and has the best combo of crunchy and smooth. Just, yum.
These treats will keep in a airtight tupperware container for up to a week in the fridge (they won’t last that long, I assure you).