Candy Corn Rice Crispy Treats with Brown Butter
These delicious salty sweet treats will be a hit at your next fall get together!
Ingredients
- 1/2 cup unsalted butter plus a 1TB for buttering pan
- 11 oz caramel bits or cubes
- 10 oz mini marshmallows
- 6 cups puffed rice ceral
- 1 cup candy corn
- 1/3 cup unsalted peanuts
- flaked sea salt for topping
Instructions
- Butter a 9x13 sheet pan and set aside.
- Start by browning the butter. In a deep pot set on medium heat, add the butter and allow it to melt and turn golden brown. About 2-3 minutes. Stir the butter constantly until the butter smells toasted.
- Once the butter is ready, turn the heat down to low and add in the caramel bits. Stir the caramel until melted.
- Add marshmallows into the pot and mix with the brown butter caramel until everything is melted together.
- In a large mixing bowl, add the puffed rice cereal and pour the marshmallow mixture over top. Toss this gently and mix well.
- Working quickly, evenly press the rice crispy mixture into the buttered pan. This will be sticky so using a rubber spatula helps.
- Top the warm rice crispies with candy corn and peanuts and press the toppings down gently. Sprinkle with a touch of sea salt to finish it off!
- For serving, wait about 30 minutes before cutting so everything holds together. For larger rice crispies, cut into 12 squares or for a more manageable sized treat divide the 12 into 24 squares.