Caramelized marshmallows and browned butter bring the old classic Rice Krispie treats to a whole new level.

I first made these by accident. I was just melting the butter and marshmallows for regular rice crispy treats, but I was also doing a little too much multitasking and I let the pot alone for a few minutes longer than intended. The result was that the butter got a bit browned and the marshmallows on the bottom got a little caramelized. But nothing was burned and I didn’t want to waste it, so I went with it. I mixed it all up well and it had a lovely just faint golden brown color and made the rice crispy treats as usual. The result? A wonderfully delicious extra layer of flavor - just a hint of caramel flavor layered on top of the usual marshmallow and butter flavor. I didn’t tell the family they were different, but everyone seems to have noticed that there is something just slightly more delicious going on and they can’t figure out what.

Here is the recipe:

I make them with a bit more butter than the classic recipe, and I add a pinch of salt)

2 bags of large marshmallows

1 stick of salted butter

12 cups rice crispies

a pinch of salt

Melt the butter in a large heavy bottomed pot, let it go until it’s just barely starting to brown. Add the marshmallows and stir occasionally until they are totally melted. Let the melted mixture simmer a few extra minutes until it starts to develop just a very light golden brown tint. Stir in the salt. Take the pot off the stove and add the rice crispies and mix until well combined, and press into a buttered casserole dish or other shape of your choice.