These easy Brown Butter Rice Crispy Treats are, hands down, the best crispy rice treats! Once you try them, you may never go back to the old version again (I haven't)!
Ooey, gooey, chewy, buttery, sweet, crispy, quick, and easy...these are all the reasons why Rice Krispies Treats are the ultimate no-bake dessert. And browning the butter elevates them to another level of deliciousness!
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So, since I had the Rice Krispies out to make those Homemade Chocolate Crunch Bars last week, I decided it was also high time to share this recipe for brown butter Rice Krispie treats because they're so incredibly delicious!
When we're craving a simple sweet treat, these are usually what we make. They're one of our all-time favorites. In fact, given a choice between these, cake, cookies or pie, we'd pick these just about every single time.
And let's not forget how super quick and easy they are to make!
You only need 3 ingredients - butter, mini marshmallows, and crispy rice cereal - and about 10 minutes to make them. Then just let them sit for a bit until they're cooled and set.
Keep those ingredients in stock, and you can whip up a batch of these treats whenever you need (or, more likely, want) one!
What is brown butter?
Brown butter is simply butter that has been cooked until the milk solids settle on the bottom of the pan and turn golden brown. It's got a wonderfully toasted, nutty aroma and flavor that also has just a hint of toffee-like sweetness.
In French cooking, it's called buerre noisette (pronounced like burr-nwah-zet), and it can be used in both sweet and savory dishes.
It only takes an extra minute or two to brown the butter, but it adds such an amazing flavor that makes these treats the best I've ever had.
Once I made them this way, I never looked back!
Ingredients You Need
- Butter (salted)
- Mini marshmallows
- Crispy rice cereal (such as Rice Krispies)
How to Make Brown Butter Rice Crispy Treats
Tips & Tidbits
- Use a stainless steel or other light-colored pot; you need to be able to see the color of the butter as it starts to brown.
- Be very careful not to burn the butter! Keep a close eye on it and keep stirring. Once the butter melts and starts to foam, it should start to brown rather quickly, and it can go from golden brown to burnt in a matter of seconds.
- I recommend using mini marshmallows because they melt down much more quickly and easily.
- For best results, make sure both your cereal and your marshmallows are fresh.
- You can add one teaspoon of vanilla extract to the melted marshmallows if you'd like.
- Spray the back of a spoon or spatula with cooking spray to use when pressing the mixture into the pan (this will keep it from sticking to the spoon).
- Gently press the mixture down into the pan. Don't compact it too much, as the treats could end up hard.
- I cut these into 9 larger squares, but you can cut them into 16 smaller squares if you'd rather.
- Want a bigger batch? Double the recipe and use a 9x13-inch pan.
- These crispy rice treats are at their very best the day you make them!
- Store leftovers in an airtight container or bag at room temperature for 3 to 4 days (don't refrigerate).
That extra layer of flavor you get from the brown butter really makes these treats extra special, and they're sure to become a favorite of both the kids and grown-ups alike!
I hope you try this Brown Butter Rice Crispy Treats recipe and love it as much as I do. Thanks for visiting today!
More Sweet Treat Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Brown Butter Rice Crispy Treats
Ingredients
- cooking spray
- 4 tablespoons salted butter, cut into 1-tablespoon slices
- 1 (10-ounce) package mini marshmallows
- 4 cups crispy rice cereal, such as Rice Krispies
Instructions
- Spray the bottom and sides of an 8x8-inch baking pan with cooking spray; set aside.
- In a large stainless steel or other light-colored pot, melt the butter over medium-low heat stirring continuously.Note: Don't use a dark pot. You need to see the color of the butter as it browns.
- Keep stirring; the butter will then start to foam.
- Keep stirring just until there are golden brown bits on the bottom of the pan.Note: Be very careful not to burn them, which can happen very quickly once they start to brown. If they get too dark or black, you will need to start over.
- Immediately turn off the heat and add the marshmallows; stir until the marshmallows are melted and smooth. Note: The residual heat in the pot and on the stove should be enough to melt the marshmallows. If you find it is not enough, put the pot back over very low heat and continue stirring just until melted.
- Working quickly, add the crispy rice cereal and stir until the cereal is evenly coated with the marshmallow mixture.
- Transfer the cereal mixture into the prepared pan.
- Using the back of a spoon or spatula sprayed with cooking spray to prevent sticking, gently press the mixture down into an even layer in the pan, spreading it all the way out to the edges and corners. Note: Don't compact it too much, as they treats can become too hard once cooled.
- Allow to sit at room temperature until cooled and set, about 1 hour.
- Carefully remove the treats from the pan and cut into 9 squares; Enjoy!
Notes
- These crispy rice treats are at their very best the day you make them!
- I cut these into 9 larger squares, but you can cut them into 16 smaller squares if you'd rather.
- You can add one teaspoon of vanilla extract to the melted marshmallows if you'd like.
- Want a bigger batch? Double the recipe and use a 9x13-inch pan.
- Store leftovers in an airtight container or bag at room temperature for 3 to 4 days (don't refrigerate).
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