Dining and Cooking
Once You Try Rice Krispie Treats Like This You Won't Go Back
In American Recipes

Once You Try Rice Krispie Treats Like This You Won’t Go Back



Perfectly gooey, rich with cozy flavors of browned butter, and finished with a sprinkling of flaky sea salt, these brown butter rice krispie treats are positively gourmet and take just 10 minutes to make.

Print the Recipe: https://sugarspunrun.com/brown-butter-rice-krispie-treats/

Ingredients
½ cup (113 g) salted butter
10 oz (283 g) marshmallows mini or standard-sized
½ teaspoon vanilla extract
6 cups (175 g) crisped rice cereal
Sea salt for sprinkling

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Instructions
00:00 Introduction
00:27 Lightly grease a 13×9” (33x23cm) baking dish with butter and set aside.
00:40 Brown the butter: Place butter in a large pot and heat over medium-low heat until melted. Once melted, increase heat to medium (or just a notch above medium) and cook the butter, swirling and stirring as it begins to bubble and pop. Once the bubbling and popping slows down you will notice brown bits forming on the bottom of the pan – congratulations, your butter is browned!
03:10 Once butter is browned, turn heat to low and add marshmallows and vanilla extract, stirring gently until marshmallows are just melted.
04:20 Remove pot from heat and add cereal. Stir gently until cereal is evenly coated.
04:50 Spread into prepared pan and cool 5-10 minutes before sprinkling with sea salt. Allow to cool completely before cutting and serving.

Notes
Butter
If you can get your hands on European-style butter (such as Kerrygold brand, this is butter with a butterfat content higher than 82%) this will make the treats taste even gourmet.
Storing
Once cooled, cover tightly with plastic wrap or store in an airtight container and store at room temperature for up to 3 days.

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34 Comments

  1. @charesenicole5894

    Looks delicious. Will you try lemon rolls? I couldn’t find a recipe on your website so I tried a recipe from a different website and the rolls were nice and pillowy but they weren’t as good as yours.

  2. @mariacasella6474

    I make these too but I do add extra marshmallows and during the holidays and bdays I use cookie cutters and make cute designs always fun for the kids sometimes adding sprinkles or in just a pan they are yummy

  10. @leyley1970

    I put the butter and marshmallows in the baking dish put it in the oven let it melt..then add the vanilla and the cereal mix it in there.. then let cool..

  13. @Xander-13

    Seems like one time i saw somebody cook a cake mix into the butter and then add the rice crispies and marshmallows. Has anybody heard of that?

  16. @SG-js2qn

    Depends what you like, but generally my tips are to make double batches, consider adding some cinnamon, be butter forward, marshmallow forward, vanilla forward, and be sure to just barely melt the marshmallows. Then quickly stir in the krispies with no heat, compress and flatten in the buttered pan with the buttered flat bottom of a cup, and place in the freezer. Cut with a table knife after frozen.

    Keeping it in the freezer hardens the treats so you can cut them, but keeps the marshmallow from hardening so that it's soft when you try to eat it. So if you like the soft, stretchy texture of the fresh product, this will keep it that way.

  18. @chienpo672

    Way too much explanation about the salted butter. And as you’re saying keep the butter moving, you’re standing there not keeping the butter moving. 🤪

  19. @burbie1342

    I have been making rice crispy treats for many years with browned butter it is the best rice crispy treat you will ever eat!❤

  23. @katieamarsh

    I brown 2 sticks of butter, add a pinch of salt, a vanilla bean, 20oz of marshmallows, and 16 cups of rice krispies. Put them in a greased 9×13. They are the best.

  24. @kellyr6274

    Hi Sam, neighbors will love these, Rice Krispies treats are one of his favs, I made your last ones w/ the additional marshmallows & added ganache to top. That butter I left out turned out fine also, ty! Blessings always to you and your family 🙏🤗 I'd love to see your favorite cookies for St Patrick's day, what would you make? Also, I need to look through your videos for a big thick cookie 🍪

  25. @stitchgirl25

    I'm definitely going to give these a try. You can't go wrong with brown butter!! Yum! Also, I made your vanilla a few months ago and just wanted to tell you that it's the absolute best! I'll never go back to store bought vanilla.

  28. @sharonhidalgo7296

    I’ve been doing everything you said not to when making these treats!! I’m going to make these just as you said! I can’t wait! Looks yummy!❤

  31. @KathyMiller-cg2ot

    I learned from a French pastry artist that anything you use vanilla extract in just put one drop of almond extract in as well. You won’t taste the almond, but you will taste whatever it is. You’re making much better because the almond extract opens your sinuses and allows the flavor to travel through your taste buds much better. I do that now in my baking or when I make applesauce or anything that calls for vanilla extract. Everyone asks me why what is that wonderful flavor and I don’t tell them! But it works.

  33. @wendys6438

    I toast my puffed rice first, dump it in a bowl to cool slightly while I brown the butter, add in the marshmallows to melt with some salt, then add back the cereal. They are seriously dangerously delicious! Sometimes I'll drizzle extra dark chocolate and flakey sea salt on them too for when I want to go all out. 😅