Brown Butter Rice Krispie Treats
Brown butter Rice Krispie treats are classic gooey marshmallow squares made with rich, nutty browned butter and topped with flaky sea salt for an irresistible upgrade!
Servings: 6 cups
Calories: 244kcal
Equipment
- 4.5-quart Dutch oven or stockpot with light interior
- silicone spatula or other stirring utensil
- cooking spray
Ingredients
- 4 tablespoons Butter salted or unsalted
- 1 teaspoon Vanilla Extract
- 1 (10-ounce) package Mini Marshmallows
- 6 cups Rice Krispies Cereal 170g
- (Optional) Flaky Sea Salt
Instructions
- Coat a baker’s quarter sheet pan and silicone spatula with cooking spray and set aside.
- Melt the BUTTER in a heavy 5-quart pot over medium heat. Stir occasionally as it melts and begins to bubble and pop.
- Continue cooking the BUTTER until it turns a golden-brown color and gives off a nutty aroma. This should take about 5-7 minutes. Stir the butter or swirl the pan to keep the butter moving to prevent burning.
- Once the BUTTER is browned, add the VANILLA EXTRACT and MINI MARSHMALLOWS. Stir until the MARSHMALLOWS are almost fully melted and combined with the browned butter.
- Turn off the heat and add the RICE KRISPIES CEREAL. Stir with the coated spatula until the cereal is evenly mixed with the marshmallow mixture.
- Pour the mixture into the prepared baking sheet and press it down evenly into the pan. (Optional) Sprinkle a few pinches of flaky SEA SALT over the Rice Krispie treats before they cool and set up.
- Let the treats cool completely before cutting and serving.
- Store at room temperature in an airtight container for up to 3 days.
Video
Notes
Any crisp rice cereal works. You don’t need the name-brand Rice Krispies—generic or natural brands work just as well.
Use salted or unsalted butter. Both work—salted butter adds a slightly savory edge, while unsalted lets you control the salt level more precisely.
Use fresh marshmallows for best texture. Older marshmallows tend to stick together and are harder to handle, which can make the mixture harder to stir and spread.
Store in layers with parchment paper. If stacking during storage, a piece of parchment between layers prevents them from sticking together.
Nutrition
Serving: 1cup | Calories: 244kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 2333IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 9mg