Brown Butter Rice Krispie Treats

stack of brown butter Rice Krispie treats.

5 from 1 reviews

Brown Butter Rice Krispie Treats take the classic childhood treat and upgrade it! Using browned butter provides a richer, slightly nutty flavor that is amazing and will be loved by both adults and kids alike.


  • 3/4 cup butter, unsalted or salted plus extra for greasing pan
  • 20-24 ounces marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 8-9 cups Rice Krispies Cereal


  1. Prepare Pan -  Line a 9x13inch baking pan with foil and grease with extra butter.
  2. Brown Butter - Chop up the 3/4 cup of butter into. Heat a large pot over medium-low heat and melt the butter, whisking occasionally. After 5-8 minutes, the butter will start foam and then brown. You’ll start to see brown specks on the bottom and it will have a nutty aroma. When finished the butter will be an amber, golden brown and the specks will be brown. Be careful not to burn! The specks can go from brown to black very quickly which means the butter is burnt. Better to stop a few seconds too early than too late.
  3. Melt Marshmallows - Lower the heat to low and add the marshmallows. Stir to combine and melt the marshmallows into the butter. The color will be a light brown with flecks from the brown butter. Stir in the salt and vanilla and turn off the heat.
  4. Add Cereal - Stir in the cereal, folding to combine well. You can adjust the amount of cereal added to make the bars more or less gooey.
  5. Press into Pan - Working quickly, scrape the mixture into the prepared pan. Press down lightly. I like to use the butter wrapper to do this.
  6. Cool and Cut - Allow the bars to cool for at least an hour before cutting and serving.


Cut Rice Krispie bars will keep fresh in an airtight container at room temperature for a few days. Over time they will start to dry out, so enjoying the day of or day after making them is best.


Keywords: Brown Butter Rice Krispie Treats