Rice Krispie Treat recipes can be found everywhere. Even the cereal box has the classic recipe right the back. But not all Rice Krispie Treats are created equally. This brown butter rice krispie treat recipe stands out from the crowd and brings a childhood favorite into adulthood! These Rice Krispie Treats are the perfect spring - or even Easter dessert - if you are looking for a good ole' favorite classic!
Homemade Rice Krispie treats are a nostalgic classic with a serious upgrade. These treats are perfectly chewy and gooey, with the rich, nutty flavor of browned butter setting them apart from any store-bought version. Using high-quality, salted butter (I’m partial to Irish butter!) makes all the difference, adding depth to the sweetness of the marshmallows and a touch of savory balance. Unlike pre-packaged versions, homemade Rice Krispie treats are freshly made, extra soft, and have just the right amount of crunch. Once you taste this homemade twist, the boxed treats will be a thing of the past.
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🥘 Quality of the Butter Matters
There are a few things about this recipe that separate it from others. The first is the quality of butter. In my opinion grass-fed, Irish butter is king! I've tried local options, European varieties and more but those Irish cows just make good butter. In a recipe like this the taste is incredibly evident and cannot be substituted.
🔪 Easy Instructions
Once you have your quality butter, taking the extra step to brown it before melting down the marshmallows is well worth the time. Browned butter is what makes these slightly less kid-like and more grown-up. I always, always, always use salted butter for my baking and I think that also elevates the flavor here. I know, I know, professional pastry chefs disagree, but to each his own. Baking needs salt but so does the butter itself! I really believe it changes the flavor of the butter.
🧾 Brown Butter Makes These Treats Unique
I load these Brown Butter Rice Krispie Treats with an abundance of marshmallows because you can never have too many. I stagger the marshmallow additions to create the perfect texture. First, I melt most of the marshmallows directly into the browned butter, creating a rich, gooey base. Then, I stir in an extra bag of marshmallows after removing the mixture from the heat, just before adding the cereal. This technique leaves delightful pockets of slightly melted marshmallows scattered throughout the treats, turning every bite into a creamy, marshmallow-filled surprise!
👩 The Secret to Perfect Treat Texture
Getting the perfect balance of chewy and crispy is all about timing and technique. Stir the marshmallow mixture just until it’s smooth and silky. Overheating can make the treats too hard. When it’s time to fold in the cereal, work quickly but gently to evenly coat every piece without crushing them. And don’t forget to press the mixture into the pan with a light hand—packing it too tightly can ruin that soft, gooey texture everyone loves. These little tweaks take these treats from good to absolutely irresistible!
Sounds amazing, right? I know, go make them now and thank me later!
📖 Recipe
Equipment
- 1 large sauce pot
- 1 heavy silicone spatula
- 1 13x9 inch pan
Ingredients
- 1 cup butter
- 4 10 oz bags mini marshmallows, divided
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 12 oz box toasted rice cereal I prefer Kellogg's, but any brand will do.
Instructions
- Line a 13x9 inch pan with foil or spray generously with nonstick spray.
- In an extra large pot melt butter over medium heat swirling/stirring occasionally until butter turns to a golden brown color and has a nutty smell.
- Add 3 of the bags of marshmallows, vanilla, and salt and stir while over medium heat until smooth and melted thoroughly.
- Add the cereal and continue to stir over low heat until well combined. This takes some time and effort just due to the viscosity of the mixture. Use a heavy duty spoon/spatula to help this along. I like to leave it over the heat to give me a bit of wiggle room before it starts to set up.
- Once the mixture is fully incorporated, remove from the heat and now add the final bag of marshmallows. Adding these last allows some marshmallows to retain more texture adding delicious pockets of gooey goodness throughout!
- Pour mixture into prepared pan and press down gently to fill evenly. Use a somewhat light touch here, the harder you compress these the more dense their end texture will be. You want to press down enough to fill the pan and hold everything together but not so much that it's like biting into a brick when finished!
- Set pan aside and allow to cool to room temperature or in the refrigerator for at least an hour before slicing. The longer they have to sit the easier they will be to slice without oozing and falling apart so plan accordingly!
Nutrition
homemade rice krispie treats chewy dessert recipe browned butter marshmallow bars gooey rice krispies classic treats family favorite spring treat
Rhysie says
Love this recipe!