Brown Butter Rice Krispie Treats Recipe
These Rice Krispie Treats with Browned Butter offer a rich, nutty twist on the classic marshmallow and cereal snack. The browned butter adds a deep, caramelized flavor that elevates the traditional recipe, creating irresistibly chewy yet light treats studded with gooey marshmallow pockets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Browned Butter and Marshmallow Mixture
- 1 cup (2 sticks) unsalted butter
- 3 10-ounce bags of mini marshmallows, divided (must be FRESH!)
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
Cereal
- 12 cups Rice Krispies cereal (must be FRESH!)
Instructions
- Prep: Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment with cooking spray and set aside. Spray a silicone spatula with nonstick cooking spray and set aside.
- Brown Butter: Cut each stick of butter into 4 pieces. Melt the butter in a large Dutch oven over medium heat, then reduce to medium-low. Cook and stir until amber-brown bits begin forming on the bottom. Immediately remove from heat and let the butter continue browning off the heat for about 30 seconds to 1 minute to avoid burning.
- Melt First Marshmallows: Whisk in the vanilla extract and kosher salt, then add two bags of marshmallows to the butter. Cook the mixture over low heat, stirring constantly and scraping the bottom until the marshmallows are completely melted. Remove from heat, making sure not to overcook to keep the treats soft.
- Add Rice Krispies: Stir in the Rice Krispies cereal with the greased spatula until evenly coated. Then add the remaining bag of marshmallows and gently fold them through just until incorporated and beginning to melt, creating pockets of gooey marshmallow.
- Add to Pan: Transfer the mixture to the prepared pan. Use the buttery side of the reserved butter wrappers to press the mixture evenly without compressing it too much, preserving chewiness and light texture.
- Cool and Cut: Let the treats cool completely to room temperature for about 1 hour. Use the parchment paper overhang to lift them out of the pan, transfer to a cutting board, and cut into 12 squares.
Notes
- Use only fresh mini marshmallows to ensure proper melting and gooey texture.
- Do not overcook the marshmallow mixture to avoid hard bars.
- Press the mixture lightly in the pan to keep treats chewy rather than dense.
- Browned butter adds a nutty, caramel flavor that enhances the treats.
- Line the pan with parchment and spray the spatula for easier mixing and removal.
