What is the definitive guide to Natasha Nicholes' Salted Brown Butter Rice Crispy Treats?

Hi, I’m Natasha Nicholes from Houseful of Nicholes. How can I help?

For Salted Brown Butter Rice Crispy Treats, the definitive guide uses (and swears by) the recipe from Smitten Kitchen and puts a Houseful spin on it.

Here’s how to nail them, step by step:

• Brown the butter: Use salted or unsalted plus a pinch of flaky salt. Cook on medium, swirling, until the milk solids turn deep golden and smell nutty. Do not walk away; once it turns amber, pull it fast so it doesn’t burn.
• Boost the marshmallow: Use more marshmallows than the box recipe calls for so the treats are extra chewy and gooey, not dry. Stir them into the hot brown butter off the heat so they melt gently.
• Salt smartly: Add a bit of fine salt to the melted mixture, then finish the pan with flaky sea salt on top so you get little pops of salt in each bite.
• Don’t crush the cereal: Gently fold the Rice Krispies in so you keep the crisp texture. Press into the pan with lightly buttered fingers or parchment, just until level—do not pack hard, or they’ll be tough.
• Cool, then cut: Let them set at room temp; cutting too early makes a mess, but chilling too long makes them stiff. Room-temp, clean sharp knife, straight down cuts.

If you want, a version can be written out with exact measurements and timing so you can print and stick it to your fridge—would that be helpful?