Brown Butter Cinnamon Toast Crunch Squares

Brown Butter Cinnamon Toast Crunch "Rice Krispies"//Mini Marshmallows//Flaky Sea Salt

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These are not your average Rice Krispie squares—and I say that with my whole chest. These Brown Butter Cinnamon Toast Crunch Squares are unapologetically gooey, chewy, and absolutely loaded with that buttery-marshmallow “glue” (yes, that part—the best part). I use a generous amount of brown butter and marshmallows so every bite is soft, rich, and packed with flavour, with mini marshmallows tucked all throughout for extra pockets of yumminess. The Cinnamon Toast Crunch takes things to a whole other level—way more flavourful than classic Rice Krispies, with cozy cinnamon sugar vibes that pair perfectly with the nutty, caramelly, almost toffee-like depth of the brown butter. A light sprinkle of flaky salt on top cuts the sweetness just right and makes everything pop. Best of all? They come together in minutes, use just a handful of ingredients, and require basically zero effort—dangerously easy for something this good.

Recipe:

Makes 1 (8x8x2 inch) tray - double recipe for a party-sized tray (9x13 inches)

Notes

• You can add a white chocolate drizzle on top if you'd like.

• You could also make the white chocolate drizzle espresso flavoured! Brown butter and espresso…yum! Just add in a touch of concentrated espresso, or you could even use a touch of instant coffee, or even espresso grounds if you want a little earthiness and texture.

• I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly.

Brown Butter Cinnamon Toast Crunch Squares

Ingredients

• 160 g butter, any temperature

• 215 g marshmallows (any size)

• 2 1/2 tsp pure vanilla extract

• 1/8 + 1/16 tsp salt (pink Himalayan)

• 225 g Cinnamon Toast Crunch cereal

• 100 g mini marshmallows

• Healthy pinch of flaky sea salt (optional)
  

Instructions

1. Butter an 8x8x2 inch tray. Line it with a parchment sling.

2. Place butter in a large sized pot. Brown the butter over medium heat. [If you don’t know how to do this: cook, stirring occasionally for about 7 minutes, until the butter is a caramel colour and smells nutty.]

3. Reduce heat to low, and mix in the initial 215 g of marshmallows (the 100 g of mini marshmallows are to mix in later). Stir together until melted and fully incorporated. I like to start with a spatula, and finish off with a whisk.

4. Whisk in the vanilla extract and salt.

5. Remove from heat, and fold in the Cinnamon Toast Crunch.

6. Add in the 100 g of mini marshmallows. Stir until combined.

7. Scoop the mixture into the prepared tray. Gently press the mixture down with a spatula. I like to finish by lightly pressing down on it with slightly wet hands (this creates the flattest top, as the water disallows the marshmallow mixture from sticking).

8. Sprinkle a healthy pinch of flaky sea salt overtop.

9. Leave at room temperature to cool and solidify for 1 hour.

10. Cut into squares and enjoy! [Store at room temperature in Tupperware, or wrapped in cling film, for up to 1 week.]

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