Joy the Baker

Salty and Malty Brown Butter Treats

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salty and malty brown butter treats

Let’s set aside our pretentious and our kale.  We won’t need them.

We’re also going to set aside any tinges of guilt or doubt.

What we’re going to do is smash candy into our crispy rice treats… and we’re also going to feel really good about it.

Shall we?

Salty and Malty Brown Butter Treats

Salty and Malty Brown Butter Treats

We’re making these treats SUPREME.  Caps lock intentional.

Butter is melted and browned before its stirred into marshmallows.  Brown butter adds a depth of flavor to these treats that feels essential.

You’ll also find browned butter in these Browned Butter Chocolate Chip Cookies and this Brown Butter Banana Strawberry Bread because it’s empowering and delicious.

Salty and Malty Brown Butter Treats

We also stir in malted milk powder and a hearty amount of  salt!  Salt balances all of the mega sweetness.

Salty and Malty Brown Butter Treats

You know how hard it is to shell pistachios?  I always eat them more than I reserve them for a recipe.

The same can be said of slicing Whoppers candy.  It’s impossible not to eat most of them.

Whoppers are sort of like eating sweet sidewalk chalk covered in chocolate.  I mean that in the best possible way.

Salty and Malty Brown Butter Treats

A good sprinkle of sea salt on top.  A big knife to slice these suckers into (too) generous slices.  Dots of malted milk candy.  No oven. No baking.  Almost instant satisfaction.

Oh!  Also… no shame in out game whatsoever.

Salty and Malty Brown Butter Treats

makes 9 squares

Print this Recipe!

6 tablespoons unsalted butter

40 large marshmallows

1/4 teaspoon salt

6 cups rice cereal

1/3 cup malted milk powder

1 cup coarsely chopped Whoppers candy

coarse sea salt for topping

In a large saucepan over medium heat, melt the butter.  Melt butter until is begins to crackle and sizzle.  This means the water is cooking out of the butter and the butter will begin to brown.  Add marshmallows to the melted butter just as it begins to brown and reduce heat to low.  Add salt and stir until the marshmallows are completely melted, and the marshmallows and butter are thoroughly combined.

Quickly add rice cereal and malt powder and stir to combine.  The mixture will be thick and sticky.

Allow mixture to cool just slightly before adding 3/4 cups of the Whoppers candy.  Stir until just combined.

Press the mixture into a 9×9-inch square greased pan.  Use a greased piece of wax or parchment paper to firmly press the mixture into the pan.  The krispies will be thick.  Press the remaining Whoppers pieces into the top of the treats.

Allow to rest at room temperature until set and sliceable.  A refrigerator will make the setting process faster.

Slice into 9 large squares and wrap individually.  Treats will stay fresh for up to five days.

 

Reader Interactions

Comments

  1. Marie

    It’s completely impossible for me to not eat at least half of the pistachios I need for a recipe… it’s a problem. I’m sure the same would be said for these… they look incredible!

    Reply

  2. Kat

    I was literally JUST thinking of making a batch of your brown butter PB krispies from your cookbook last night! I need something that is no bake (90 degree temps mean no oven when you have no AC) for a school luncheon tomorrow….Great minds!

    Reply

    • Kai

      I had the same question! Mr Google hast just confirmed my suspicion – they’re American maltesers. The only problem now is how I’m supposed to crush them for the recipe without eating half a bag in the process.. :-)

      Reply

  7. Adrienne K

    I will never eat whoppers again without thinking of your description. Sweet sidewalk chalk covered in chocolate. Exactly.

    Reply

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