Best Brown Butter Rice Crispy Treats

Brown Butter Rice Crispy Treats have all the chewy, marshmallowy goodness you remember—but with a buttery twist that brings that chef’s kiss of flavor.

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Let’s face it, we all love the original recipe for classic Rice Krispie treats. How about we level it up, though? I present to you my Brown Butter Rice Crispy Treats!

It’s an easy recipe that uses just a few ingredients.

So, what’s so great about browned butter?

Well, when you melt butter slowly and let it cook a bit longer, it starts to turn golden brown.

That’s when the milk solids toast and create a rich, nutty flavor that’s completely irresistible. It’s like magic, I tell you!

You’ll know it’s ready when you smell that warm, almost caramel-like nutty aroma coming from the large pot.

That’s when your crispy treats are about to go to a whole new level!

So get out your wax paper and Rice Crispies and let’s do this! Your Brown Butter Rice Crispy Treats will be a show-stopper.

1. Browned Butter = Big Flavor
   Browning the butter adds a deep, rich, buttery flavor that totally upgrades the classic treat.
2. Extra Mini Marshmallows = Gooey Pockets
   Stirring in some marshmallows at the end gives you chewy little surprises in every bite.
3. The Perfect Texture
   Using the right size prepared pan and gently pressing in the mixture keeps things soft, not hard or dry.

• Salted butter
• Mini marshmallows
• Vanilla extract
• Fine sea salt
• Rice Krispies cereal

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1. Line a 10×15 inch jelly roll pan with parchment and lightly spray it with cooking spray, set aside.
2. In a dutch oven or in a large pot, melt the butter over medium-low heat.
3. Once melted, stir constantly until light golden brown; take off the heat immediately. The butter will continue to brown so make sure you take it off the heat quickly.
4. Reserve 4 cups of the mini marshmallows on the side and add the remaining marshmallows to the pot.
5. Stir constantly until melted. If the marshmallows don’t fully melt, you can place it back on the stove over medium-low heat, stirring constantly until fully melted. Take off the heat again.
6. Add the vanilla extract and salt to the pot, then stir to combine.
7. Add half of the cereal and mix it in to combine.
8. Add the remaining cereal and mini marshmallows and stir until combined.
9. Add the mixture to the prepared jelly roll pan. 
10. Then, you’ll want to lightly grease your hands with cooking spray and gently press the mixture into the pan. Do not smash them down; you don’t want them too compact, just gently form into the pan.
11. Let them set up for at least 2 hours, then cut into bars and serve.

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WHAT IS BROWNED BUTTER?

Browned butter is regular butter that’s been cooked just a little longer.

As it heats up over medium-low heat, the milk solids in the butter begin to toast and turn golden.

This gives the butter an extra rich flavor and an amazing smell.

It’s an extra step, but it adds soooooo much flavor to the cereal mixture!

Sometimes just a little extra effort can make all the difference in the world.

CAN THESE BE MADE AHEAD?

Yes! These are a great make-ahead dessert.

Heck, I very often have a pan of these sitting on my kitchen counter.

Once they’ve cooled, just store them in an airtight container at room temperature for up to 3 days.

If you want them to last longer, check the storage tips below.

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ANY ADDITIONS?

​You know it! Ever done chocolate chips in your treats? I highly recommend it.

• Chocolate chips
• Peanut butter swirl
• Flaky sea salt on top
• Sprinkles for a fun touch
• Chopped nuts like almonds or pecans
• Crushed pretzels
• A drizzle of caramel or melted chocolate
• Candy pieces like M&Ms
• Vanilla bean paste for extra flavor
• Mini marshmallows on top

ANY SUBSTITUTIONS?

​There are plenty of sub options and here are just a few of them.

• Unsalted butter (just add a pinch more salt)
• Kosher salt instead of fine sea salt
• Different cereals like Cocoa Krispies or Fruity Pebbles
• Vegan butter for a dairy-free option

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ROOM TEMPERATURE: Keep your treats in an airtight container at room temperature for up to 3 days.

Use parchment paper between layers to prevent sticking.

REFRIGERATOR: You can store them in the fridge for up to a week, but be warned—they’ll be firmer and not as gooey.

Let them sit out for a few minutes before eating.

FREEZER: Wrap the bars tightly in plastic wrap, then place them in a freezer-safe container.

They’ll last for up to 2 months.

Thaw brown butter rice krispie treats at room temperature before eating.

These brown butter rice crispy treats are the kind of dessert that brings back memories—and makes new ones too.

With just a little twist on the classic recipe, you’ve got a batch of crispy treats that are sweet, chewy, next level, and totally delicious.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!