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These caramel brown butter crispy treats take the familiar snack we all know to new heights with deep, rich flavors. When brown butter meets sticky marshmallows and smooth dulce de leche, you get a mouthwatering treat that's crazy good. Everyone will want seconds - trust me!
I came up with this recipe during my kid's party when our oven suddenly quit working. Now they're what everyone asks for whenever we get together. I love watching people's surprised faces when they bite into that caramel center - it gets me every time.
What You'll Need
- Butter: We're going to brown it until it smells like heaven, giving these bars a rich, toasty taste you can't get any other way.
- Vanilla Extract: Just a dash brings everything together without stealing the show.
- Mini Marshmallows: Some get melted down, others stay whole for amazing texture. Those little pockets of gooey marshmallow make all the difference.
- Cinnamon Sugar Rice Krispies: The warm spice works magic with the caramel. Can't find them? Just mix regular Rice Krispies with a bit of cinnamon sugar.
- Sea Salt: Cuts through the sweetness and makes the brown butter shine even more.
- Dulce de Leche: The creamy caramel layer that makes these treats next-level good. Grab the best quality you can find.
Easy Directions
- Get Your Pan Ready:
- Cover a 9×9-inch pan with parchment or foil and give it a good spray with cooking oil. Don't skip this or you'll be chipping treats out later.
- Make Brown Butter:
- Melt butter in a big pot over medium heat. Watch it closely as it bubbles and foams, then turns golden with little brown specks at the bottom. This takes about 5 minutes and smells amazing. Take it off the heat as soon as you see those brown bits.
- Melt Your Marshmallows:
- Throw in the salt and 8 cups of mini marshmallows, stirring until they're completely smooth. The warm butter should do the trick, but you can put it back on low heat for a minute if needed.
- Mix In Vanilla:
- Add the vanilla and mix it in really well. This tiny step makes a huge difference in the final taste.
- Add Your Cereal:
- Dump the marshmallow mix over your cereal in a big bowl and fold everything together until all the cereal is coated. Work fast but gentle so the cereal stays crispy.
- Toss In Extra Marshmallows:
- Stir in the leftover mini marshmallows while everything's still warm. They'll stay mostly whole and create awesome chewy spots.
- Build Your Layers:
- Press half the mixture into your pan, spread dulce de leche over it, then add the rest of the crispy mix on top. Use a buttered spoon to press down lightly without squishing it flat.
- Let It Chill:
- Wait until everything's totally cool before cutting into squares. I know it's hard to wait, but it's worth it.
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I always bring the cinnamon version to get-togethers now. My sister's kid once gobbled up four pieces at our family BBQ and still brings it up whenever I see him. That hint of spice really balances out the sweet caramel center perfectly.
Getting That Perfect Softness
Don't push down too hard when you're putting the mixture in the pan. That's the biggest mistake people make. Just use light pressure with a buttered spoon or your fingers so they stay soft and chewy. Press too hard and you'll end up with rock-hard treats instead of that melt-in-your-mouth texture everyone loves. I learned that the hard way after bringing brick-like treats to a school fundraiser once.
Try These Tasty Twists
Once you've got the brown butter and dulce de leche base down, you can play around with so many different add-ins. Pour some melted chocolate on top, sprinkle with fancy salt before they set, or mix in some instant coffee powder for a coffee-flavored version. My family goes crazy for the chocolate salt combo during the holidays - they're always the first thing to vanish from the dessert table.
Plan Ahead
These treats actually taste better after sitting for a few hours as the flavors mix together. If you want to store them longer, cut them up, wrap each piece in wax paper, and stick them in a freezer container. Let them sit out for about 30 minutes before eating. This trick has saved me so many times when friends drop by unexpectedly or when I need something sweet in a hurry.
Ways To Serve
They're great by themselves, but try warming them slightly and adding a scoop of vanilla ice cream on top. The hot-cold combo is seriously amazing. For parties, I sometimes cut them into long sticks instead of squares and stand them up in a tall glass. It looks super fancy but takes no extra effort - people always think I spent way more time on them than I actually did.
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Brown butter and dulce de leche transform plain crispy treats into something truly special. This no-bake wonder proves you don't need complicated techniques to make something totally irresistible!
Frequently Asked Questions
- → How do I know when butter is properly browned?
Your butter has browned correctly when tiny golden-brown bits form at the pan bottom. It'll smell nutty and toasty. Try using a light pan so you can watch the color change better, and take it off the heat right when you see those bits to stop it from burning.
- → Can I use regular Rice Krispies instead of cinnamon sugar flavor?
You sure can! Don't have cinnamon sugar Rice Krispies? Just grab the regular kind and mix in about 1/4 to 1/3 cup of cinnamon sugar to get nearly the same taste.
- → Why add some marshmallows after melting the first batch?
Throwing in some whole mini marshmallows at the end creates awesome chewy spots throughout your bars. This trick gives you that perfect mix of sticky binding and actual marshmallow chunks.
- → What is dulce de leche and can I substitute it?
Dulce de leche is basically a sweet caramelized milk spread. You can swap it out with caramel sauce, Nutella, or even cookie butter if you want, though they'll all taste a bit different.
- → What's the best way to cut these treats neatly?
For nice clean slices, let everything cool all the way first. Then use a sharp knife dipped in warm water and dried between cuts. A little cooking spray on the knife works great too to keep things from sticking.
- → Can I make these ahead for a party?
You bet! These bars stay good in an airtight container at room temp for 2-3 days. Want to make them way ahead? Wrap each piece in wax paper and freeze them for up to 6 weeks. Just let them thaw naturally before serving.