Butterscotch Rice Crispy Treats | Mile’s Kitchen Cafe

These easy desserts are made of Crispy Rice with Magic Butter. The brown butter gives them a hint of salty caramel flavor, and they’re out of this world delicious.

There’s no better way to get back into blogging easily than with an easy recipe like this Crispy Rice Pudding.

You might not have realized that you need a recipe for Batterscotch Rice Crispy in your life, but trust me you do. It’s definitely one of those recipes that end up with more than the sum of their parts.

They are really special.

Crispy Rice Butterscotch halved and stacked

I have made this crispy rice dozen or more times over the past several months. They’ve become my go-to show when I’m taking a meal to someone. And my family can’t get enough of them either.

You wouldn’t think adding a handful of candy chips to an already delicious Crispy Rice Mix would make a difference. But it certainly is.

A mixture of brown butter + butterscotch + a healthy dose of vanilla and salt gives this crispy rice treats a luxurious caramel ambiance that doesn’t bother.

Butterscotch Rice Crispy Treats Lineup

For these simple treatments I use:

1 piece of butter (browning is essential!)
A 16-ounce bag of large marshmallows (the same equivalent Mini Marsh can be used)
8 cups crunchy rice
Pinch of salt + pinch of vanilla
1/2 cup of fried potato chips

Already browning the butter

Since I know you’ll likely be asked, yes, you can make these rewards without browning the butter. But I have to ask: Will you really be able to live with yourself if you skip this step?

Because, really, brown butter is one of the keys to a truly exceptional crispy rice treat. I do this every time I do Treats regular crispy rice. It adds flavor to this Sweet Rice Crispy Fudge.

It only takes an additional three minutes. Totally worth it!

The world of differences in a crispy rice treat is endless. But I am not sure any other version will surpass the appetite of these dessert wonders.

Even for this chocolate-loving girl, she’s totally gorgeous. I think it tasted slightly salty caramel. Oh man, they are good.

Restraint moves completely out of the window when I’m faced with a skillet of this stuff and there’s no one else around to watch consumption.

I guess this is the only time I have to be happy I am rarely alone in my home. (Although I’m definitely not over hiding in the pantry for some one-time crispy rice and I neither pray nor find me.)

A year ago: Best homemade glass donut
two years ago: Mills Buddha Bowls (with a delicious peanut sauce)
Three years ago: Double salted caramel muffin
Four years ago: Best ground beef or turkey taco (20-minute meal)
Five years ago: {Pressure cooker or stovetop} Chicken Curry Coconut
Six years ago: Amazing Cheesecake Key Lime
Seven years ago: Grilled Asian Chicken With Peanut Noodles And Cucumber Sambal
Eight years ago: Tex-Mex Enchilada Casserole
Nine years ago:Crunchy brown sugar cookies
Ten years ago: Healthy Chicken Nuggets (Baked)

fruit:
24 classes

Preparation time:
20 minutes

Total time:
20 minutes

Crispy Butterscotch rice rolled out halves on white parchment paper

Ingredients

1/2 cup (8 tablespoons, 4 ounces) butter (I use salted)
16 ounces large marshmallows
1 teaspoon vanilla
Pinch of salt
8 cups (8 ounces) crunchy rice grains, like rice crispy
1/2 cup (3 ounces) of fried potato chips

instructions

Grease the bottom and sides of a 9 x 13 ”skillet. Sit aside.
In a large saucepan, melt the butter over a low heat and let it cook until the solids begin to turn golden brown and give off a caramel and aroma (hereinafter). How to make fried butter If you want to have a picture).
Add marshmallows and cook over low heat, stirring constantly, until mostly melted, and some small lumps here and there are fine. Add vanilla and salt and stir until combined.
Take the pot off the heat and add the crunchy rice and candy chips. Stir until combined.
Scrape the mixture into the prepared skillet and using your lightly greased or barely moistened hands (with cold water), gently press the mixture into the pan (mash it very hard and you will end up eating very hard crispy rice – so use a gentle hand skillet if you want them chewy). Let it cool before cutting into squares.