Brown Butter Rice Krispie Treats
From the kitchen of Marti Pooley
Rice cereal treats made with browned butter, vanilla, and a pinch of salt, with extra marshmallows folded in at the end.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
Steps
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Grease a 9x13 casserole pan with butter and set aside.
In a large, light colored, heavy bottomed pot (like an enameled dutch oven), melt the butter over medium heat.
Cook the butter, stirring every few seconds, until it turns a deep golden color and you see dark flecks. This whole process will take 8-10 minutes on medium heat.
As soon as the butter is browned, add the brown sugar and stir.
Immediately add 2 bags of the marshmallows and stir until the marshmallows are melted and the mixture is completely smooth.
Remove from heat, then immediately stir in the vanilla extract and salt.
Fold in the crispy rice cereal, moving quickly, and then fold in the remaining bag of mini marshmallows.
Pour the mixture into the prepared pan.
Using a buttered spatula, lightly press the treats into the pan.
Allow the treats to rest for at least 1 hour at room temperature to cool.
Slice into squares or cut into shapes.
Notes & tips
- Do not press the treats down too much, just spread them out. If you press them down too much they will become very dense and not as fluffy.
- Store any leftovers in an airtight container for up to 4-5 days.
You'll need
From the family table
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