The browned butter white chocolate krispy cube has a uniquely delicious flavor, plus the white chocolate creates a smooth texture. This recipe gives you a huge cube of RKT! Yum! Yum!
Browned Butter White Chocolate Krispy Cubes are amazingly delicious!
I came across the idea of adding melted white chocolate to Rice Krispy Treats in a Cook’s Country recipe I used for one of my son’s wedding receptions. I made mini-cubes for dipping in dark chocolate ganache. Of course, they were delicious with and without the extra chocolate. There happened to be left-over RKT’s and it was then that I came to appreciate the creamy texture the white chocolate gave to this recipe.
The browned butter really complements not only the white chocolate flavor, but the texture as well. I also chose to add some quality white chocolate chips to the krispy cubes, just before the marshmallowly mixture is ready to press into the pan. In the finished product, I either want to see a few white chocolate chips or bite into little pockets of melted chocolate. Heaven!
Ingredients to Make Browned Butter White Chocolate Krispy Cubes:
- Unsalted butter
- Regular-sized marshmallows
- White chocolate chips: Any brand or quality of white chocolate will work for the first addition of white chocolate to the recipe. Of course, quality does taste amazing.
- Salt, Vanilla, and Flake Salt: These are the flavorings that complement and elevate the flavors of the white chocolate, browned butter, and marshmallow. Flake salt is for sprinkling on top of the finished krispy cube.
- Rice Krispies Cereal: The generic brand works perfectly fine. The family-size box is the amount you need for this recipe.
- Ghirardelli white chocolate chips: Quality white chocolate matters during the second addition of white chocolate, just before pressing the krispy cube mixture into the pan. That is why I specifically called out Ghirardelli, which uses cocoa butter.
How to Make Browned Butter White Chocolate Krispy Cubes:
- Prepare 9×13 pan that is at least 2 inches deep by spraying thoroughly with non-stick cooking spray. For larger cubes, use a pan that is deeper than 2 inches and smaller than 9×13.
- Brown butter in a large cooking pot on medium-high heat. Melt the butter and let it continue to cook. It will sputter and splatter and begin to get frothy. Occasionally stir to check for browned specks on the bottom of the pan. It’s not burning. The brown specks are what you are looking for and will give a wonderful flavor. After about 5 minutes, the froth subsides slightly, the butter is an amber color, and the browned specks are plentiful. Be patient with the process. And check on it often so it doesn’t actually burn at the end because it cooked too long.
- Now add marshmallows, 273g white chocolate chips, and salt. Continue to cook at a low heat; stirring constantly, until melted and smooth, about 5-8 minutes.
- Remove from heat and stir in vanilla. Without delay, stir in Rice Krispies cereal until almost all mixed in. Just before you are ready to dump it into the pan, add 312g Ghirardelli white chocolate chips. Stir until completely mixed together.
- Scrape mixture into prepared pan and press into bottom and corners with greased spatula or wet fingers. Let cool completely, about 1 hour—unless you just can’t resist—let it cool until room temperature. Cut into perfect cubes.
Make them BIG or make them small—just don’t miss out on this Browned Butter White Chocolate Krispy Cube recipe! It just says… summer is here!!
–Kim
Brown Butter White Chocolate Krispy Cubes
Equipment
- 9x13x2" deep pan
Ingredients
- 12 Tablespoons unsalted butter
- 2 bags (16 oz) regular-sized marshmallows
- 1 bag (273g) white chocolate chips
- 2 teaspoons salt
- 1 teaspoon vanilla
- 15 cups (424g) family-sized Rice Krispies cereal
- 1 bag (312g) Ghirardelli white chocolate chips
- Flake Salt sprinkled on top
Instructions
- Prepare 9×13 pan that is at least 2 inches deep by spraying thoroughly with non-stick cooking spray.
- Brown butter in a large cooking pot on medium-high heat. Melt the butter and let it continue to cook. It will sputter and splatter and begin to get frothy. Occasionally stir to check for browned specks on the bottom of the pan. After about 5 minutes, the froth subsides slightly, the butter is an amber color, and the browned specks give a wonderful flavor.
- Now add marshmallows, 273g white chocolate chips, and salt. Continue to cook at a low heat; stirring constantly, until melted and smooth, about 5-8 minutes.
- Remove from heat and stir in vanilla. Without delay, stir in Rice Krispies cereal until almost incorporated.
- Add 312g Ghirardelli white chocolate chips. Stir until completely incorporated. (see note)
- Scrape mixture into prepared pan and press into bottom and corners with greased spatula or wet fingers.
- Let cool completely, about 1 hour. Cut into perfect cubes.
Notes
