When you try these gourmet Brown Butter Rice Krispie Treats, you’ll think to yourself, “These are the best treats I’ve ever had.” And yet, they’re so simple to make with just 4 ingredients.
Like the original, they’re delicious and gooey, but that brown butter flavor adds a little extra nuttiness that makes them far tastier and interesting. You’re going to love them.
These treats are sure to impress, so make them for holidays, school bake sales, or even gift them to your favorite friends and neighbors. They make fantastic food gifts.
If simple yet gourmet dessert ideas are calling your name, you’ll want to try our Oreo Cookies and Cream Rice Crispy Treats and our Strawberry Rice Krispie Treats.
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Why You’ll Love This Recipe…
- That rich, nutty, brown butter flavor is simply irresistible. While it’s a simple step, taking a few minutes to brown the butter adds a deep, toasty flavor that elevates standard treats to another level.
- They still have that classic texture. Soft, yet slightly crispy with gooey marshmallow flavor throughout. The reason you want to have one treat after another.
- What surprised us the most is how much better they taste than original treats despite having fewer ingredients and being so easy to make.
Ingredients
- Rice Cereal – You’ll want to use a fresh box of cereal.
- Marshmallows – Fresh mini marshmallows are key.
- Butter – For most Rice Krispies treats, we used unsalted butter, but we prefer salted butter for this recipe.
- Vanilla Extract – A splash of vanilla extract surprisingly makes a difference. They go from homemade to bakery quality.
See the recipe card for quantities.
How to Make Brown Butter Rice Krispie Treats
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
Place the butter in a large pot over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty, about 4 to 6 minutes. Remove from the heat.
Add 14 ounces of the mini marshmallows to the browned butter and stir until melted and smooth.
Stir in the vanilla and kosher salt.
Add the Rice Krispies cereal and mix until evenly coated.
Fold in the remaining 2 ounces of mini marshmallows.
Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
Allow the treats to cool for 1 hour before cutting into 16 squares.
Top Tips
When browning the butter, keep a close eye on it. Things can go from amazing and nutty and browned to burned and unusable in seconds. Remove the pan from the heat as soon as it smells nutty and you see brown bits.
Storage
Store brown butter treats in an airtight container for up to 3 days on the counter and 5 days in the refrigerator. If stacking, use parchment paper between layers.
If freezing, wrap individual treats in plastic wrap and place in a freezer-safe bag. You can store them for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Yes. That’s actually a great idea, especially if you’re making multiple batches. Follow the steps to brown the butter, and keep it in the refrigerator for up to a week. It will solidify, so you’ll need to gently reheat it before completing the rest of the recipe.
It’s simple to make brown butter, but it can go from glorious nutty liquid gold to burnt and unusable in an instant. Next time, you’ll want to keep a close eye on the pan. Remove the pan from the heat as soon as the butter smells nutty and you see those brown bits.
Don’t worry. It happens to all of us. Just start over. You want the treats to have a rich brown butter flavor, not a burntbutter flavor. 😆
Brown Butter Rice Krispie Treat Recipe
Ingredients
- 8 Tbsp Salted Butter
- 16 Oz Mini Marshmallows Divided
- 1 Tsp Vanilla Extract
- 8 Cups Rice Krispie Cereal
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- Place the butter in a large pot over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty, about 4 to 6 minutes. Remove from the heat.
- Add 14 ounces of the mini marshmallows to the browned butter and stir until melted and smooth.
- Stir in the vanilla and kosher salt.
- Add the Rice Krispies cereal and mix until evenly coated.
- Fold in the remaining 2 ounces of mini marshmallows.
- Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
- Allow the treats to cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
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