Brown Butter Rice Krispie Treats

If you’re looking for extra gooey brown butter rice krispie treats, you’re in the right place! Made on the stovetop in 10 minutes, these easy cereal treats are super soft, stretchy, and next-level delicious thanks to brown butter. Extra marshmallows, plenty of flaky salt, and quality vanilla extract are the key to these crowd-pleaser bars.

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These chewy, stretchy brown butter rice krispies are a must make! If you find yourself standing over the stove, eating the warm cereal mixture straight from the pan, you’re definitely not alone.

Made with melted brown butter, these rice krispies are ultra gooey and just about perfect. Enjoy them as-is, drizzle with chocolate, or top with festive sprinkles for a fun twist!

Craving more rice krispie goodness? Try my caramel rice krispie treats or chocolate peanut butter rice krispie treats next!

Rice Krispie Treats with Browned Butter

Cook butter in a heavy saucepan until browned, about 5 minutes.

Add marshmallows to the pan and stir in with a spatula until melted and gooey.

Stir in vanilla extract and flaky salt until combined, then turn off the heat and add the crisp rice cereal.

Fold in the cereal until combined, then press the warm mixture into prepared pan.

Let the rice krispies cool, then slice into squares and enjoy!

Extra Gooey Brown Butter Rice Krispie Treats

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• Author: Laura Kasavan
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 16 treats
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Description

Extra gooey brown butter rice krispie treats are an instant crowd pleaser! Made on the stovetop in 10 minutes, these easy cereal treats are super soft, stretchy, and next-level delicious thanks to melted brown butter.

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Ingredients

• 1/2 cup (112 g) unsalted butter
• 16 oz (450 g) marshmallows
• 1 tsp (4 g) vanilla extract
• 1/2 tsp flaky salt
• 5 cups (150 g) crisp rice cereal

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Instructions

1. Spray the sides of an 8-inch square baking pan with nonstick spray and line the pan with parchment paper.
2. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes (full tutorial here).
3. Once butter is browned, reduce heat to medium-low and add marshmallows to the pan. Stir with a silicone spatula until gooey and marshmallows are melted. Stir in vanilla and flaky salt.
4. Turn off the heat and add the crisp rice cereal to the pan. Fold in until combined.
5. While the mixture is still warm, press evenly into prepared baking pan with a metal spatula or piece of parchment paper. Let cool. For easy cutting, wipe a sharp knife with softened butter and then slice into squares.

Notes

Freeze: Freeze flat on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer-safe bag for up to 6 weeks. Thaw at room temperature for 1 hour before serving.

Larger batch: Double the recipe and press the mixture in a 9 x 13-inch rectangular baking pan.