Gooey Brown Butter Rice Krispie Treats (Bakery-Style!)
These brown butter rice krispie treats are not your average cereal bar. Made with nutty, toasty brown butter, double the gooey marshmallows, and real vanilla, they’re crispy, sticky, and melt-in-your-mouth delicious. Toasted rice cereal adds even more toasty depth, giving these crispy rice treats a gourmet, buttery flavor. So easy to make in under 20 minutes—these are the best rice krispie treats you’ve ever had (yes, even better than the ones you grew up with).
Equipment
- 9x9 pan *See notes for other pan sizes*
Ingredients
- 7 cups mini marshmallows divided
- 6 cups crispy rice cereal
- 14 tablespoons unsalted European butter
- 1 teaspoon vanilla bean paste substitute vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
- Prepare the baking pan. Line a 9x9 pan with parchment paper to cover all four sides, or generously butter or spray with nonstick spray.
- Divide the marshmallows. Set aside 1 1/2 cups of the mini marshmallows for folding in at the end.
- Toast the crispy rice cereal. Spread the crispy rice cereal onto an unlined baking sheet and toast under the broiler, stirring every minute, until golden brown. Watch it VERY carefully so that it doesn’t burn! The top will turn golden brown quickly, then after stirring, it will only take another minute for it to brown again. Keep repeating this process until all of the cereal is browned.
- Make the brown butter. In a large Dutch oven or pot, cook the butter over medium heat, stirring occasionally, while it sizzles, foams, bubbles, and pops. Stand nearby and watch it so that it doesn't burn. Once the milk solids at the bottom of the pan are amber-brown, turn the heat off. Pro tip- save the butter wrappers to use later!!
- Melt the marshmallows. Add the 5 1/2 cups of mini marshmallows, salt, and vanilla bean paste and stir until the marshmallows are completely melted and combined with the brown butter.
- Mix in the toasted cereal. Take the pan off the heat and mix the cereal into the marshmallow mixture.
- Fold in extra marshmallows. Once combined, fold in the reserved 1 1/2 cup mini marshmallows until they are starting to melt but not completely melted. This is key to gooey pockets of marshmallows!
- Press the rice krispie mixture into a pan. Use a reserved butter wrapper to gently press the rice krispy mixture into the pan. For a firm texture similar to store-bought rice crispy treats, compact it into the pan. For a soft and gooey texture, don’t compact it!
- Let set before cutting. Let the krispie treats firm at room temperature for at least 30 minutes, then use a sharp knife to cut them into big or little squares. Enjoy!
Video
Notes
Doubling the recipe: Double the recipe measurements and press it into a 9x13 baking pan. Make sure you have a big enough pot to cook everything!
Storage: Store leftovers in an airtight container for up to 1 week. If you're stacking multiple layers in the container, place sheets of parchment paper between the layers to prevent them from sticking together.
Room temperature vs. Fridge: To keep them soft and chewy, rice krispie treats are best stored at room temperature. However, you may consider refrigerating them. Just allow them to come to room temperature before serving!
Freezing: I don't recommend freezing them because the texture of the marshmallow hardens and, when defrosted, is not the same! However, you can still freeze them for later if desired. When ready to enjoy, allow them to thaw at room temperature.
How to cut them easily: Rub a sharp knife with butter to prevent it from sticking!
Is toasting the cereal necessary for a bakery-style flavor? YES! Toasting the rice adds more nuttiness, complementing the nutty brown butter flavor.
