Death by Nostalgia (and Butter): Browned Butter Rice Krispies with Flaky Sea Salt
Let’s talk about Rice Krispie treats. Specifically, the weaponized nostalgia of showing up to a party with a tray of them and still watching grown adults claw over the last square like it’s the last raft on the Titanic. No one is too cool for them. Not your gluten-free cousin, not the wanna-be-instagram-food-critic, not even the dude who brings mezcal to every cookout like he’s doing god’s work.
But basic Rice Krispies? Cute for the PTA bake sale. We’re not here for cute. We’re here for dangerously delicious. The kind of treat that feels like it could seduce you into a crime of passion. Enter: Browned Butter Rice Krispies with Flaky Sea Salt — the femme fatale of the marshmallow world.
Yes, I added chia seeds because I’m healthy.
These babies are gooey in the middle, crackly on top, and finish with a slow burn of buttery depth and savory salt that punches straight through your childhood memories. You will eat one and black out. You will come to, licking marshmallow from your fingers, and whispering, “I could quit anytime I want,” while cutting yourself a second generous square.
So make them. Take them to your next party. Or don't. Keep the whole pan for yourself. Eat them while watching horror movies and muttering "justice for the final girl" under your breath. Just don’t pretend these are for the kids. These are for you. And your dark little heart.
Browned Butter Rice Krispies with Flaky Sea Salt
Ingredients
1 cup (2 sticks) unsalted butter
2 (10 oz) bags mini marshmallows, divided
1 teaspoon vanilla extract
½ teaspoon flaky sea salt (plus more for topping)
6 cups Rice Krispies cereal
Instructions
In a large pot over medium heat, melt the butter. Keep cooking, swirling occasionally, until the butter foams, turns golden, and smells like it could seduce you. This takes about 5–7 minutes. Don’t walk away. Butter is a narcissist—it turns on you fast.
Turn the heat to low and toss in one and a half bags of the marshmallows (reserve the rest for later). Stir until smooth and glossy.
Kill the heat, then add the vanilla, sea salt, and cereal. Stir until mostly combined.
Stir in the remaining marshmallows so they stay partially intact—little goo bombs of chewy chaos.
Scrape the mixture into a greased 9x13-inch pan. Press gently with a spatula or buttered hands (don’t smash them—this isn’t a grudge match).
Sprinkle with a final flourish of flaky salt. Let cool, if you have the willpower. Slice into squares and serve. Or don’t. I won’t tell.
Got marshmallow stuck in your cuticles? That’s the price of glory, babe.
Yours Ghouly,
J.