Rice Krispie Treats with Browned Butter
These Brown Butter Rice Krispie Treats are the BEST I've ever made—tall, gooey, chewy, buttery, and packed with rich, nutty brown-butter flavor! I've tested all the little details that make a difference, from how far to brown the butter, when to add the extra marshmallows, and how much to press, so you get irresistibly soft, chewy treats every time.
Servings 12 treats
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3 10-ounce bags of mini marshmallows, divided (must be FRESH!)
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 12 cups Rice Krispies cereal (must be FRESH!)
Instructions
- Prep: Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray and set aside. Spray a silicone spatula with nonstick cooking spray and set aside.
- Brown Butter: Cut each cube of butter into 4 pieces (save the butter wrappers). Melt the butter in a large Dutch oven over medium heat, then reduce to medium-low. Cook and stir until amber-brown bits begin forming on the bottom. Remove immediately from the heat and let the butter continue browning for about 30 seconds to 1 minute. (Finishing browning the butter off heat prevents it from burning.)
- Melt First Marshmallows: Whisk in the vanilla and salt, then add TWO bags of marshmallows. Cook the mixture over low heat, stirring constantly and scraping up the bottom, just until completely melted. Remove from heat. (You want the marshmallows completely melted, but no more; overcooking will create harder bars.)
- Add Rice Krispies: Add the Rice Krispies and stir with the greased spatula until the cereal is evenly coated. Add the remaining bag of marshmallows and gently fold them through the mixture. Stop as soon as they're incorporated and just beginning to melt. You want visible pockets of soft, gooey marshmallow throughout the treats.
- Add to Pan: Transfer the mixture to the prepared pan. Use the buttery side of the reserved butter wrappers to press into an even layer- but don't compact too much! The more you compact the mixture, the harder/denser and less chewy they will be.
- Cool and Cut: Let the treats cool completely to room temperature for about 1 hour. Use the parchment overhang to lift them from the pan, transfer to a cutting board, and cut into squares.
Notes
Store Rice Krispie Treats in an airtight container at room temperature for up to 2 days. They are best when fresh. If they get firm, leave them somewhere warm for a bit, or microwave an individual treat for 5–10 seconds to soften it.
Don't refrigerate them: Cold temperatures can make the marshmallow mixture firm and chewy rather than soft and gooey.