Brown Butter Rice Krispie Treats elevate the classic with a rich, nutty depth that complements the gooey marshmallows. Perfect for fall but irresistible year-round, these treats are a straightforward way to impress at any gathering.
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 16 squares
Why You’ll Love This Recipe
- Rich, nutty flavor thanks to brown butter—a simple upgrade from the classic.
- Quick and simple to make, with just a few more minutes for browning butter.
- Flexible—use pantry staples and adjust to taste with toppings like flakey sea salt.
- Kid-friendly, but sophisticated enough for adults.
Ingredients
- 1 cup unsalted butter (226g): Start with this to make your brown butter, offering deep flavor—there’s no substitute for this.
- 1/2 cup brown butter – made above (113g): Provides the rich, toasted notes central to this recipe.
- 12 oz. or about 7 cups mini or regular sized marshmallows (340g): These create the gooey texture that’s iconic in Rice Krispie Treats.
- 1 Tbsp vanilla extract or vanilla bean paste (12g): Adds warmth and depth; substitute with almond extract for a different twist.
- 1/2 tsp fine salt: Enhances the overall flavor profile, balancing the sweetness.
- 6 cups puffed rice cereal (160g): The base for structure and crunch—no substitutes here.
- 1 cup mini marshmallows – optional: For extra gooeyness; feel free to omit if desired.
- Non-stick cooking spray, as needed: Prevents sticking when pressing the mixture into the pan.
- 1/2 cup brown butter, room temperature – made above (113g): Used for the icing to mirror the main treat’s nutty flavor.
- 1 cup powdered sugar (125g): Sweetens the icing, ensuring a smooth texture.
- 1 tsp vanilla extract or vanilla bean paste (4g): Enriches the flavor of the icing; use what’s in the main ingredients for cohesion.
- 1/4 tsp fine salt: Balances the sweetness of the icing.
- 2 tsp milk of your choice or heavy cream – optional/if needed (10g): Thins out the icing to your desired consistency.
- Flakey sea salt – garnish: Provides a subtle crunch and enhances flavors when sprinkled on top.
How to Make It
Step 1: Brown the Butter
Melt 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously until it foams, turns golden brown, and smells nutty. This takes about 6-8 minutes. Watch closely to avoid burning. Pour half into a heatproof bowl for later use in icing, and allow both portions to cool slightly.
Step 2: Prepare the Marshmallow Mixture
In a large pot, combine the remaining brown butter with 12 oz. marshmallows, 1 Tbsp vanilla, and 1/2 tsp fine salt. Melt over low heat, stirring until the mixture is smooth and glossy. Add 6 cups of puffed rice cereal and optional mini marshmallows, and stir gently to coat each piece evenly.
Step 3: Shape and Cool
Coat a 9×13-inch baking pan with non-stick spray. Quickly press the cereal mixture into the pan, taking care to avoid compacting it too much, which yields a less tender treat. Set aside to cool.
Step 4: Make the Brown Butter Icing
In a bowl, combine 1/2 cup reserved brown butter, 1 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt. Stir until smooth. Add milk or cream if needed for a spreadable icing. Drizzle over the cooled treats.
Step 5: Finish and Serve
Sprinkle with flakey sea salt before slicing into squares. This finishing touch enhances the complex flavors of brown butter. Serve these as dessert, ideally with a warm beverage.
Recipe FAQs
How can I prevent my Rice Krispie Treats from becoming too hard?
Avoid compressing the cereal mixture too much when pressing it into the pan. This keeps them light and chewy. Using fresh marshmallows and low heat when melting butter and marshmallows also helps maintain a desirable texture.
Can I use pre-made brown butter?
While homemade brown butter is recommended for the best flavor control, pre-made is a convenient shortcut if you’re short on time. Just ensure it retains the nutty notes needed for this recipe.
What’s the best way to store these treats?
Brown Butter Rice Krispie Treats should be stored in an airtight container at room temperature. They’re best consumed within three days for optimum texture and flavor freshness.
