Brown Butter Chocolate Corn Flake Treats


Sometimes when life gets super busy with limited time in the kitchen, I look to quick and simple recipes. These brown butter cornflake treats are made the same way as rice crispy treats with a couple of additional ingredients to make it a deliciously addictive snack or dessert. The treats have the perfect amount of sweetness balanced out by the semi-sweet chocolate and toasted coconut. The brown butter adds nutty toffee tones to the melted marshmallows.

Call me crazy, but I specifically requested family and friends to bring over Krafts Jet-Puffed Marshmallows to make these. I’ve bought other brands of marshmallows from the foreign grocery store over here in Ho Chi Minh City. HCMC readers, please let me know where I can get some meltable marshmallows because the pink & white marshmallows, with the cartoon bunnies printed on the bag, doesn’t cut it. Think of the utter frustration when you have your mise en place, and find the marshmallows are not melting (sad waste of brown butter)! I can happily say that I currently have two jumbo size bags of the beloved Krafts, which can last me at least four more batches of these yummy treats!  After those four batches, I may have to consider making my own marshmallows, but it will be another recipe to conquer for next time.


Brown Butter Cornflake Treats

6 tablespoons of brown butter
3 tablespoons of dessicated toasted coconut
1/8 teaspoon salt
30 marshmallows
5 cups of cornflakes
¾ cup of semi sweet chocolate chips (keep in freezer)

Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle. Stir with a metal whisk every so often to make sure the butters solids will brown evenly as they drop to the bottom of the pan. The aroma of the butter will start to change as it browns. Keep a watchful eye to make sure the butter doesn’t burn. Once browned mix in the salt, and set aside.

In a small skillet, continuously stir the unsweetened dessicated coconut on medium-high heat. Once golden brown, take the toasted coconut off the skillet into a small bowl and set aside. In a large large nonstick skillet, reheat the brown butter on low/medium heat and place marshmallows, if possible, in a single layer. As the marshmallows melts, stir carefully to incorporate the brown butter. Take the skillet off the heat when the mixture is a smooth consistency. Stir in the cereal and coconut. About halfway through when the mixture evenly coated with the melted marshmallow, add the cold chocolate chips to the mix. The chocolate may melt but it is okay. Once evenly incorporated, place the mix into a greased tray. When cool, cut into 2×2 inch square pieces.

If you’re like me, you will try to have one or two treats a day to make these last as long as possible!


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