Toasting the Rice Krispies and generously seasoning the bars balances the sweetness of the marshmallows, while brown butter adds rich, nutty flavor.
Toasting the Rice Krispies and browning the butter lends the bars a rich nuttiness and beautiful golden brown color.
With the exception of Betty Crocker pound cake, my mother rarely baked. The only thing she contributed to bake sales at school were Rice Krispies treats, and she didn’t even bother making them on the stove. She’d melt the butter and the marshmallows in the microwave, add the Rice Krispies, and call it a day. Her recipe was the one on the back of the box, and though the taste of the classic treat is incredibly nostalgic for me, I find them a little too sickly sweet as an adult.
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