Sometimes the simplest childhood treats are the ones that deserve a gourmet makeover. Last weekend, I was hit with a serious craving for something sweet but didn’t want to spend hours in the kitchen. That’s when I remembered the box of Rice Krispies sitting in my pantry, practically begging to be transformed into something special. But instead of making the standard version we all grew up with, I decided to elevate it with one simple technique: browning the butter. Let me tell you, this small step makes ALL the difference, creating a rich, nutty flavor that takes these treats from kiddie dessert to sophisticated sweet that everyone will rave about. The flaky sea salt on top is the perfect finishing touch, balancing the sweetness with just a hint of savory. These Brown Butter Rice Krispie Treats have become my go-to when I need a quick dessert that still feels special!
Making Brown Butter Rice Krispie Treats
The magic of these treats is all in the brown butter. If you’ve never browned butter before, don’t worry – it’s actually quite simple, and the rich, nutty flavor it adds is absolutely worth the extra few minutes.
First, you’ll melt your butter in a saucepan over medium heat. I strongly recommend using a stainless steel pan rather than a dark non-stick one, as you’ll need to see the color changing. Once melted, the butter will start to foam and make crackling sounds – this is the water content evaporating. When the crackling stops, that’s your cue to pay close attention. Gently swirl the pan (don’t stir too much) and watch as the milk solids begin to settle at the bottom and turn a beautiful amber color. You’ll know it’s ready when it smells nutty and fragrant, almost like toasted hazelnuts.
Once your butter is browned to perfection, you’ll add the marshmallows and stir until they’re completely melted. The vanilla goes in next, enhancing all those beautiful brown butter notes. Then quickly fold in your Rice Krispies before the mixture cools too much. Press it all into a lined pan, sprinkle with flaky sea salt (don’t skip this part!), and let it set.
The hardest part is waiting for them to cool completely before cutting, but trust me, it’s worth the patience. The result is a perfectly chewy, nutty, sweet-and-salty treat that’s miles beyond the original. Store them in an airtight container, though they rarely last more than a day in my house!
For more rice krispie inspo, try my Dubai Chocolate Rice Krispie Treats or my Trail Krispie Treats!
Brown Butter Rice Krispie Treats
Equipment
- Mixing Bowl
- 9×9 Pan
- Saucepan (preferably stainless steel)
Ingredients
- 4 tbsp butter
- 5 cups rice krispies cereal
- 10 oz marshmallows
- Flaked sea salt for topping
- 1 tsp vanilla extract
Instructions
- Melt butter in your saucepan over medium heat, stirring frequently. I recommend a stainless steel saucepan. Once melted, it should start to foam up and audibly make popping/crackling noises. Once the noise stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Don’t move your pan too much, as you want the milk solids to be able to brown on the bottom.
- Once the bits are amber in color, about 2 to 3 minutes after the crackling sounds have stopped, remove from heat.
- Stir in marshmallows and mix well until fully incorporated. Then add vanilla and mix until you have a smooth, glossy marshmallow creme.
- Pour over your rice krispies cereal and mix well to combine, but work quickly as it will get sticky and hard to work with as it cools.
- Pour mixture into a parchment lined (or well-sprayed) 9×9 pan and press down to form your cereal treats. Top with flaked salt and let them cool/set for an hour or two. Then cut into 12 and enjoy!
- Store leftovers in an airtight container at room temperature for up to 2 days.
