Crispy Rice Treat With Sea Salt Recipe
A crispy rice treat made with brown butter, marshmallow cream, crispy rice puffs, and mini marshmallows, topped with a hint of sea salt. Each treat is individually wrapped. (GF)
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Ingredients
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Brown Butter Marshmallow Base
Crispy Mix
Finish & Packaging
Method
Brown Butter Marshmallow Base
Brown the butter
Place a medium saucepan over medium heat and add 0.75 cups unsalted butter. Melt the butter, then continue cooking, swirling or stirring frequently. Watch closely: the butter will foam, subside, then small brown bits will form and a nutty aroma will develop. This should take about 4–6 minutes. Immediately remove from heat when browned and transfer to a heatproof bowl to stop cooking.
Add marshmallow cream and marshmallows
Return the saucepan to very low heat. Add 7 oz marshmallow cream and 1 cup mini marshmallows to the pan (or use the same saucepan wiped dry). Stir constantly over low heat until the mixture is smooth and homogenous, about 2–3 minutes. If needed, add the browned butter (cooled slightly but still pourable) back into the pan and stir until fully incorporated.
Flavor
Remove from heat and stir in 1 teaspoon pure vanilla extract. Keep the mixture warm and pliable — if it cools and stiffens, briefly warm over very low heat while stirring.
Crispy Mix
Prepare cereal
Place 6 cups gluten-free crispy rice cereal and 0.5 cups optional crisped puffed rice clusters in a very large mixing bowl. Gently toss to combine so the mix is even.
Combine with marshmallow base
Pour the warm brown butter marshmallow mixture over the cereal. Using a heatproof silicone spatula or lightly buttered hands (butter 1 tablespoon reserved for this), fold the cereal into the marshmallow mixture until evenly coated. Work quickly before the mixture sets. Aim for a cohesive mixture where most cereal is coated but still retains visible clusters.
Add mini marshmallows (optional texture)
If you want extra chew and visual appeal, fold in an additional 0.5 cup mini marshmallows now (optional). They will soften slightly into the warm mixture but remain as little pockets of chew.
Molding, Finishing & Packaging
Press into pan and cool
Line a 9x9-inch (or 8x8 for thicker bars) square pan with parchment paper, leaving an overhang for easy removal. Lightly brush the parchment with the reserved 1 tablespoon butter or spray with oil. Transfer the cereal mixture into the pan and, using a piece of parchment or a buttered spatula, press the mixture evenly into the pan — press firmly but do not over-compress (this keeps crispness). Let cool at room temperature for 30–45 minutes until set. For quicker set, refrigerate uncovered for 15–20 minutes.
Cut into individual treats
Lift the set block from the pan using the parchment overhang. Place on a cutting board and, using a sharp knife lightly greased or sprayed with oil, cut into 12 equal bars or squares. Wiping the knife between cuts will give cleaner edges.
Finish with sea salt
Immediately after cutting, sprinkle each piece with a tiny pinch of coarse flaky sea salt (total ~0.5 tsp across 12 treats). The salt should be applied while the treats are still slightly tacky so it adheres.
Wrap individually
Place each bar on a small sheet of parchment or acetate and wrap snugly, or use food-safe cellophane. Twist or seal the ends so each treat is individually wrapped. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If refrigerated, bring to room temperature briefly before serving to regain tenderness.