📝 About This Recipe
Elevate a childhood classic using the precise, gentle heat of the Instant Pot to create the most decadent Rice Crispy treats you've ever tasted. By utilizing the 'Sauté' function, we achieve a perfect amber brown butter and a flawlessly smooth marshmallow melt without the risk of scorching on a traditional stovetop. Infused with aromatic vanilla bean and finished with a whisper of flaky sea salt, these treats are exceptionally soft, gooey, and sophisticated.
🥗 Ingredients
The Butter Base
- 3/4 cup Unsalted European-style butter (high fat content preferred for richness)
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
The Marshmallow Matrix
- 20 ounces Mini marshmallows (divided; use fresh, soft marshmallows)
- 2 teaspoons Pure vanilla bean paste (or vanilla extract)
- 1 tablespoon Whole milk or heavy cream (adds to the creamy texture)
The Crunch and Finish
- 9 cups Crisped rice cereal (toasted for extra flavor if desired)
- 1 pinch Maldon flaky sea salt (for topping)
- 1 tablespoon Cooking spray or extra butter (for greasing the pan and spatula)
👨🍳 Instructions
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1
Prepare a 9x13 inch baking pan by lightly greasing it with butter or lining it with parchment paper, leaving an overhang on the sides for easy removal.
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2
Plug in your Instant Pot and select the 'Sauté' function. Adjust the setting to 'Normal' or 'Low' heat.
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3
Add the 3/4 cup of unsalted butter to the inner pot. Allow it to melt completely, stirring occasionally with a heat-resistant silicone spatula.
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4
Continue cooking the butter for 3-5 minutes until it begins to foam and turn a golden amber color. Look for tiny brown specks and a nutty aroma. This is the 'Brown Butter' phase.
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5
Immediately press 'Cancel' on the Instant Pot. The residual heat of the stainless steel liner will be enough to melt the marshmallows without burning them.
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6
Stir in the fine sea salt and the vanilla bean paste, being careful as the moisture in the vanilla may cause the butter to bubble slightly.
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7
Add 16 ounces of the mini marshmallows to the pot. Stir constantly until they are about 90% melted into a smooth, glossy cream.
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8
Stir in the tablespoon of milk or heavy cream. This secret step ensures the treats stay soft for days.
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9
Add the crisped rice cereal into the pot. Using a large, greased spatula, gently fold the cereal into the marshmallow mixture until every piece is evenly coated.
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10
Fold in the remaining 4 ounces of mini marshmallows. These will only partially melt, creating delightful 'pockets' of goo in the finished product.
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11
Transfer the mixture into your prepared baking pan. Do not pack it down tightly; use a light touch to spread it to the edges. Pressing too hard results in a tough, hard treat.
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12
Sprinkle the Maldon flaky sea salt evenly over the top while the mixture is still tacky.
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13
Allow the treats to cool at room temperature for at least 30-45 minutes. Do not refrigerate, as this can make them brittle.
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14
Lift the treats out using the parchment paper overhang and slice into large squares using a greased sharp knife.
💡 Chef's Tips
Always use fresh marshmallows; stale ones will result in a dry, rubbery texture. Do not skip the browning of the butter—it provides a complex, toffee-like flavor that balances the sugar. Grease your hands with a little butter or oil before pressing the mixture into the pan to prevent sticking. For the softest results, never use the 'High' Sauté setting; gentle heat is the key to a perfect melt. Store leftovers in an airtight container at room temperature with parchment paper between layers.
🍽️ Serving Suggestions
Serve with a cold glass of whole milk or a creamy oat milk latte. Drizzle with melted dark chocolate for an extra layer of indulgence. Pair with fresh strawberries or raspberries to add a bright, acidic contrast. Serve alongside a scoop of salted caramel gelato for a plated dessert experience. Wrap individual squares in cellophane with a ribbon for a sophisticated homemade gift.