Salted Brown Butter Butterscotch Squares
A simple upgrade to the classic rice crispy treat. Browning the butter adds deeper, toasty flavor, while combining Rice Krispies with Corn Flakes gives the perfect crisp-chewy texture. Finished with the flaky salt to balance the sweetness.
Makes 9–12 bars
Ingredients
6 tablespoons unsalted butter
1 (10 oz) bag Dandies marshmallows (or ~5 cups mini marshmallows)
3 cups Rice Krispies cereal
3 cups Corn Flakes, lightly crushed
1/2 cup chopped pecans, toasted if possible
2/3 cup butterscotch chips
1/2 teaspoon vanilla extract
Pinch kosher salt
Flaky sea salt, for finishing
Instructions
In a large pot over medium heat, melt the butter. Continue cooking, stirring often, until golden brown and fragrant, 3–4 minutes. Reduce heat to low.
Add marshmallows and a pinch of kosher salt. Stir until fully melted and smooth, then remove from heat and mix in vanilla.
Add Rice Krispies and Corn Flakes folding gently until well coated.
Let cool briefly (about 30–60 seconds), then fold in pecans and butterscotch chips so they retain some texture.
Transfer mixture to a greased or parchment-lined 8x8 or 9x9 pan. Press gently into an even layer, avoid packing tightly to keep the bars soft and chewy.
Sprinkle lightly with flaky sea salt. Allow to set 20–30 minutes before slicing.
Notes
• Toasting the pecans adds extra flavor and crunch.
• If preferred, reserve a few butterscotch chips to press on top before cooling.
• Store airtight at room temperature for up to 3 days.
