Description
These Rosemary and Thyme Brown Butter Rice Krispies are a sophisticated twist on a childhood classic. Gooey, chewy, and infused with aromatic herbs and nutty brown butter, they strike the perfect balance between sweet and savory.
Ingredients
Scale
- 1/2 cup unsalted butter
- 5 cups mini marshmallows
- 4 cups puffed rice cereal
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/3 cup shredded sharp white cheddar cheese (optional)
Instructions
- Line a 9×9 baking dish with parchment paper and lightly grease it. Measure and prepare all ingredients before starting.
- In a large pot over medium heat, melt the butter. Continue cooking until it foams and turns golden brown, about 4–5 minutes, stirring constantly.
- Immediately add rosemary and thyme to the browned butter, stir for 30 seconds, then stir in the marshmallows until fully melted.
- Turn off the heat and stir in shredded cheddar cheese if using.
- Fold in the puffed rice cereal gently until it is fully coated with the marshmallow mixture.
- Transfer the mixture into the prepared baking dish. Press it down gently using a spatula or wet hands to create an even layer.
- Let cool at room temperature for 1 hour or refrigerate for 30 minutes until fully set.
- Slice into squares and serve.
Notes
- Use fresh herbs for the most flavorful results.
- Wet your hands or use parchment paper to press the mixture without sticking.
- Do not compact the bars too firmly or they may become too dense.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: rosemary rice krispies, brown butter marshmallow treats, savory rice krispie bars, thyme dessert bars, herb marshmallow snacks