Brown Butter Rice Krispie Treats are not your average childhood favorite—they’re an irresistible upgrade! The nutty brown butter flavor combined with gooey marshmallows takes this nostalgic treat to the next level. Perfect for bake sales, kitchen counter snacking, or anytime you want the best rice krispie treats ever, this easy recipe will become one of your favorite treats after just one bite (and they’d be perfect for a bake sale!). 

The secret to these nostalgic childhood treats? It’s all about that nutty, caramelized brown butter flavor. There’s just something magical about the way browned butter takes a simple recipe and makes it unforgettable. I also have a lucky charms rice krispies recipe that you’d love! If you’re as obsessed with brown butter as I am, you’ve got to check out some of my other favorites, like my Brown Butter Blondies, Maple Cinnamon Rolls, Chocolate Chip Loaf Cake, Brown Butter Brownies, Brown Butter Blondies, or the coziest Brown Butter Cinnamon Rolls. Trust me, once you start baking with brown butter, you’ll see why it’s my favorite way to take recipes to the next level.

Why You’ll Love This Recipe

• Unforgettable Flavor: The nutty brown butter flavor gives these rice krispie treats a golden brown color and a buttery flavor that’s simply unmatched. These are like a classic rice krispie treat but on another level! 
• Gooey Perfection: Thanks to the extra mini marshmallows folded in at the end, each bite is packed with melted marshmallow pockets and gooey goodness.
• No-Fuss and Quick: Made in one large pot with simple ingredients you likely already have in your pantry, this recipe is perfect for busy bakers or spontaneous cravings. Seriously, you might not even have to run to the grocery store to make these rice Krispy treats! 

Ingredients

• Unsalted Butter: Use real unsalted butter to achieve the nutty brown butter flavor—look for butter with high milk solids for the best results.
• Mini Marshmallows: Grab a fresh bag of marshmallows for gooeyness—stale marshmallows don’t melt as well and can yield a different result.
• Vanilla Extract: Pure vanilla extract or vanilla bean paste adds a hint of warmth that complements the browned butter beautifully.
• Crispy Rice Cereal: Stick to puffed rice cereal for the classic rice krispie texture. Avoid using generic brands that might be too dense.
• Kosher Salt: Balances the sweetness and enhances all the flavors—a pinch goes a long way!
• Flaky Salt: I always top my brown butter rice krispies with flaky sea salt. My favorite is Maldon.

Ingredient Substitutions

• Swap the Butter: Try browned salted butter, but omit the kosher salt if you do. It adds a little savory flair to the treats.
• Go Vegan: Replace butter with vegan butter and use vegan marshmallows for a plant-based option that still delivers gooey marshmallow goodness.
• Add Maple Syrup: Drizzle in a tablespoon of maple syrup during the marshmallow melting step for a subtle, cozy sweetness.
• Use Vanilla Bean Paste: For an extra gourmet twist, swap vanilla extract with vanilla bean paste to add flecks of real vanilla seeds.

Ingredient Additions

• Chocolate Chips: Fold in a cup of chocolate chips just before pressing the mixture into the prepared pan for melty bites of chocolate.
• Cinnamon Sugar: Sprinkle a cinnamon sugar layer on top for a warm and cozy flavor profile.
• Peanut Butter: Add a half cup of creamy peanut butter to the marshmallow mixture for a salty-sweet twist.
• Brown Sugar Drizzle: Drizzle a homemade brown sugar caramel sauce over the top for an ultra-decadent finish.

Step by Step Instructions

Brown the butter: In a large pot, melt the butter over medium heat. Continue cooking, stirring frequently, until it foams, turns golden, and smells nutty.

Melt the marshmallows: Reduce the heat to low and stir in all the marshmallows and kosher salt. Mix until fully melted and smooth, then remove from the heat and stir in the vanilla extract.

Add the cereal: Gently fold in the Rice Krispies cereal until evenly coated.

Add the cereal: Gently fold in the Rice Krispies cereal until evenly coated.

Press into a pan: Transfer the mixture to a greased or parchment-lined 9×13-inch pan. Lightly press it into an even layer, being careful not to pack it too tightly.

Garnish and cool: Sprinkle with flaky sea salt, if desired. Let cool at room temperature for 20–30 minutes before slicing.

Browning Butter

Browning butter is one of those little tricks that makes a big difference in flavor. It’s super simple to do—just melt unsalted butter in a saucepan over medium heat, stirring or swirling the pan occasionally. As it melts, the butter will foam, then the milk solids start to toast at the bottom, turning the butter golden brown and giving off the most amazing nutty, caramel-like aroma. It usually takes about 5–7 minutes, so keep an eye on it because it can go from perfect to burnt quickly. 

Once it’s beautifully golden and fragrant, take it off the heat and let it cool slightly before using. Browned butter adds so much depth and richness to baked goods like cookies and cakes, and it’s equally amazing drizzled over roasted veggies or pasta. It’s a simple step that’ll have everyone asking what makes your recipe so special!

Expert Tips

• Use Medium-Low Heat: Keep the heat on medium-low while browning the butter to avoid burning it. Watch for a nutty aroma and golden brown milk solids.
• Don’t Overpack the Mixture: When pressing the rice krispie mixture into the pan, use a light touch to keep the treats airy and soft.
• Butter Wrappers as Tools: Use the butter wrappers to press down the mixture without sticking to your hands or utensils.
• Parchment-Lined Pan: Line the bottom of the pan with parchment paper for easy removal and cleaner edges when slicing.
• Extra Marshmallows at the End: Folding in extra mini marshmallows after mixing the cereal ensures gooey marshmallow pockets throughout. Is there such thing as too many marshmallows? 

Serving Suggestions

• Dessert Charcuterie Board: Slice the treats into small squares and serve alongside chocolate chip cookies, brownie bites, and homemade marshmallows for a crowd-pleasing dessert board.
• Ice Cream Sundaes: Crumble the treats over vanilla ice cream and drizzle with chocolate syrup for an easy bake dessert.
• Special Shapes: Use cookie cutters to cut the treats into fun shapes like stars or hearts for holidays or special occasions.
• Layered Dessert: Use the treats as a base layer in a no-bake dessert parfait with whipped cream, chocolate sauce, and fresh fruit.

Storage Instructions

• Room Temperature: Store in an airtight container on the kitchen counter for up to 3 days to maintain their soft and gooey texture.
• Freezer Option: Wrap individual squares in plastic wrap and store in a freezer bag for up to 2 months. Let thaw at room temperature before serving. To be honest though, I wouldn’t suggest freezing these if you can avoid it. These are best when fresh! 
• Avoid Refrigeration: Refrigerating can make the treats hard and less gooey, so it’s best to avoid it unless necessary. 

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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