These Brown Butter Rice Krispie Treats use the same basic ingredients as the classic recipe. However, browning the butter first adds a rich, nutty flavor!
For more chewy marshmallow treats, try these Easy Nutella Rice Krispie Treats or Lemon Rice Krispie Treats next.
Rice Krispie Treats with Browned Butter
Of all the things I make, Rice Krispie treats remain my favorite. I just can’t resist that crispy, chewy texture and buttery marshmallow flavor.
No matter how many variations I make, I just never get tired of them. But these Brown Butter Rice Crispy Treats are a back-to-basics kind of recipe.
This dessert is nothing fancy. The only thing that makes them different from the classic is browning the butter. What a difference it makes.
Here’s why you’ll love this recipe:
- A more elevated flavor that adults will appreciate, with depth and nuttiness from browning the butter.
- Despite this extra step, these Rice Krispie treats are just as easy as the classic recipe. You’ll just need to tack on a few extra minutes for browning the butter.
- As with traditional Rice Krispie treats, this is a great recipe for bake sales, potlucks, and parties. And yes, even with their more sophisticated flavor profile, kids will still love them!
Important Ingredient Notes
Be sure to scroll down to the recipe card below. You’ll love that this sweet dessert only has a handful of ingredients.
- Salted butter – Using salted butter adds a bit of contrast to the sweetness of Rice Krispie treats.
- Mini marshmallows – Make sure they’re soft and fresh! Stale marshmallows don’t melt well.
- Rice Krispies cereal – Use the real deal, not puffed rice or other imitations. I’ve found that knock-offs don’t have the same shape or texture.
- Pure Vanilla Extract- this is the secret ingredient to always making the BEST treats. Use my homemade vanilla extract for delicious results.
How to Make Brown Butter Rice Krispie Treats
Prepare: Line a square baking dish with parchment paper.
Make the Brown Butter:
- Melt the butter in a large saucepan set over low heat.
- Add mini marshmallows to the pot and make a gooey marshmallow mixture.
Make the Rice Krispie Treat Mixture:
- Add the vanilla, the remaining 1 cup of marshmallows, and cereal to the pot.
- Transfer to the prepared pan and press it gently to spread it evenly. Allow to set for an hour before cutting and serving.
Tips and Tricks
- Don’t burn the butter! There’s no salvaging it once it goes from browned to burnt. If you’ve never made brown butter before, use my guide on how to brown butter for best results.
- Dip your fingers in water and press the treats gently into the prepared pan. This keeps them from sticking to you.
- Gently press when you’re adding the brown butter Rice Krispie treat mixture to the dish. If you do, you’ll crush the Rice Krispies and your bars will end up tough.
- Store in an airtight container at room temperature for up to one week.
- Freeze the treats for up to 3 months in a ziploc freezer bag. Thaw at room temperature before serving.
More Rice Krispie Treat Recipes
- Strawberry Rice Krispie Treats
- Fluffernutter Rice Krispie Treats
- Christmas Tree Rice Krispie Treats
- Pumpkin Pie Rice Krispie Treats
- Cherry Rice Krispie Treats
- Mint Chocolate Chip Rice Krispie Treats
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Brown Butter Rice Krispie Treats Recipe
These Brown Butter Rice Krispie Treats use the same basic ingredients as the classic recipe. However, browning the butter first adds a rich, nutty flavor!
Ingredients
- 7 Tablespoons salted butter
- 16 ounce bag mini marshmallows, divided
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
Instructions
- Line a 9-inch square baking dish with parchment paper and set it aside.
- In a large saucepan, add butter and melt over low heat.
- Continue heating for about five minutes, swirling the pan gently to see the butter browning (do not stir). The butter will begin to foam.
- With a rubber spatula, move the foam aside to monitor the brown bits on the bottom of the pan. The butter will begin to smell nutty. Continue to heat until desired level of browning is achieved.
- Be sure the color of the butter has changed from yellow to a light tan/brown color and there will be specks of browned butter in the bottom of the pan. At this point, add in all but 1 cup of the mini marshmallows. Stir until melted.
- Remove from heat and add in vanilla extract. Stir until smooth. Add in cereal and remaining 1 cup of marshmallows. Stir until evenly coated. Pour into the prepared baking dish. Press gently with your fingertips, just until completely spread out. Allow to set about one hour.
Notes
- The goal to browning butter is the brown the milk solids somewhere between a light golden brown to a darker brown. If the solids are black, the butter is burnt.
- Use fresh marshmallows and fresh cereal for best results!
- Store krispie treats in an airtight container at room temperature for up to one week.
- Freeze krispie treats on parchment paper, slide into a ziploc freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
Serving: 1bar, Calories: 75kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 84mg, Potassium: 13mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 757IU, Vitamin C: 6mg, Calcium: 2mg, Iron: 3mg
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