Pumpkin Spiced Brown Butter Rice Krispie Treats
I always forget how delicious rice krispie treats are until I eat one, and then I want them all of the time. They are so simple and so nostalgic. I like mine a little more smooth, so I add more butter than a traditional recipe. I’m using brown butter as well. Brown butter is just butter thats melted and simmered until it turns brown. It begins to caramelize and adds a richer flavor to whatever it’s in,
Anything dipped in chocolate is better, so these buttery treats get a nice chocolate shine as well. And, it’s time for all of the fall flavors, so we’re throwing in some cinnamon and nutmeg to welcome in the holiday season. It’s not too overpowering, just a little nod to the most wonderful time of the year. For this recipe, I’ve added the cinnamon and nutmeg to the chocolate, but if you want to omit the chocolate, it would also be tasty mixed directly into the butter before adding the marshmallows and cereal.
There are a lot of opinions on ganache - but at its core - its just chocolate melted with warm cream. Some say you should pour the warmed milk over the chocolate, some get worked up over the ratios of chocolate to cream. Melt some chocolate, add some warm milk, and boom, ganache. Don’t get intimidated by this. I make this ganache by combing the cream and chocolate in a pan at the same time (gasp) over medium heat, and slowly stir together until you get a nice, smooth rich puddle of chocolate.
These treats are sure to bring a smile to your face. Make two batches and share one with a neighbor. Spread some holiday cheer early. Use a cookie cutter to make them into fun shapes. Have some fun. Enjoy!
Ingredients
5 tablespoons butter
6 cups rice krispies
10 ounces mini-marshmallows
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup heavy cream
6 ounces chocolate chips (I used semi-sweet)
Cook Time: 5 minutes
Total Tine: 25 minutes
Recipe
To make the brown butter, melt 5 tablespoons of butter over medium heat in a deep pot. Using a pan with a light color will help you see the butter turn brown. Continue stirring the butter until its melted and then let it sit. Keep an eye on it! While it sits, it’ll start to foam and you’ll see little brown specks start to form - it’s normal. Once all the butter turns brown, it’s ready to use. Reduce the heat to a simmer.
If you’d like - you can add in 1/8 teaspoon nutmeg, and 1/2 teaspoon cinnamon to your butter!
To the butter, add in 10 ounces of mini-marshmallows. Stir until marshmallows are melted and butter is incorporated fully.
Then, add in 6 cups rice krispies and mix thoroughly.
Pour mixture onto a prepared baking sheet lined with parchment paper. Use your hands to spread batter into an even layer and let the mixture cool to room temperature.
If you’re making ganache, use this step. While that is happening, make your ganache! In a medium sauce pan over low heat, combine 1/2 cup heavy cream and 6 ounces chocolate chips. Continually stir the mixture together until chocolate is melted - this will help get that silky smooth and shiny ganache texture we’re all used to. When the ganache is thin and shiny, remove it from the heat and mix in the cinnamon and nutmeg.
Cut your rice krispie treats into your desired shape using a knife or cookie cutter. Dip the treats into the ganache, or you can pour the ganache over the treats. Let cool to room temperature, or you can chill in the fridge. Enjoy!
