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Brown Butter Scotcheroos with Marshmallows

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These Brown Butter Scotcheroos with Marshmallows are a dreamy dessert recipe using 5 ingredients. A blend of Scotcheroos with rice krispie treats for an easy gluten-free dessert.

  • Prep Time: 30 mins
  • Total Time: 1 hour 30 mins

Ingredients

Scale

Instructions

  1. Prep everything first: You want all your ingredients measured and ready to go because once the butter is browned, everything happens fast.
  2. Grease a muffin tin or line with paper liners. Silicone trays pop out easiest.
  3. Brown the butter: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low. Cook until it bubbles, crackles, quiets down, and browns. Watch it closely!
  4. Add the fluff: Remove the pot from heat and immediately stir in the marshmallow fluff. This helps cool the butter slightly while creating a creamy base.
  5. Add vanilla + salt: Stir vigorously until the fluff melts completely and everything is cohesive. If needed, return the pot to very low heat just until melted.
  6. Add the cereal: Dump in the cereal and fold gently with a rubber spatula until it’s about 90% mixed.
  7. Add the mini marshmallows: This is the best part — stir them in while the mixture is warm but not super hot so they don’t fully melt. You want little pockets of marshmallow throughout.
  8. Scoop + press: Transfer the mixture into your muffin cavities. Press down firmly with slightly wet hands or the back of your spatula so the mixture gets into every edge and forms compact cups. Let them cool while you make the topping.
  9. Make the chocolate topping: Melt your chocolate chips (microwave in 20-second increments or use a double boiler). Pour a spoonful over each cereal cup and spread into an even layer.
  10. Add a pinch of flakey salt on top if you want that extra pizzazz.
  11. Let them set: Let them sit at room temperature or in the fridge until fully solid — usually around an hour. Once the tops are firm and the tray is cool to the touch, pop them out and enjoy!

Notes

*Store in fridge for 5 days or freezer for 2 months. Let them thaw for a few before eating!

  • Author: Rachel Mansfield

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