Brown butter turns UPPPP the volume in this classic. Quick, delish, peanut butter-y, what's not to love?
Ingredients
• 6 Cups Rice Krispie Cereal
• 1/2 Cup (1 stick) Unsalted Butter
• 1 (10-ounce) Bag of Big Marshmallows
• 1/2 Cup of Silky Smooth Peanut Butter
• 2 Cups Mini Marshmallows
• 1 Cup Semi-Sweet Chocolate
• Flakey Sea Salt (optional)
• SPRINKLES!
Let's Do This!
1 — Line a 9×9" baking pan with parchment paper.
2 — In a large, heavy bottom saucepan, melt butter over medium heat until browned. Butter will melt, foam and begin to spit as the water cooks out of the butter. Whisk browned bits off the bottom of the pan.
3 — Once the butter is browned, add in the large marshmallows and peanut butter, stirring often so it all melts together.
4 — Remove mixture from heat. Stir in the rice krispies.
5 — Add the mini marshmallows (so they don't completely melt).
6 — Gently press the mixture into the baking pan and spread evenly.
7 — Melt the chocolate in the microwave for 30 seconds at a time, mixing in-between. Pour melted chocolate over the rice krispies.
8 — Sprinkle with flakey sea salt and sprinkles.
9 — Let cool in the fridge for at least 30 minutes before slicing into 12 squares.
