Filed Under: Bar Dessert

Brown Butter Rice Crispy Treats

By Tessa Arias
  |  
August 4th, 2022
5 from 2 votes
5 from 2 votes

Brown Butter Rice Crispy Treats are crispy, sticky and gooey. The Brown Butter gives these classic treats a fun, updated twist, bringing delicious nuttiness to the sticky deliciousness! These are such a fun treat and bonus: they’re so easy to make!

Yield: 12 large bars

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Slightly nutty and much more flavorful than the sickly sweet store-bought treats.
Texture: Crispy, sticky, gooey.
Ease: Super duper easy. If you’re worried about the idea of browning the butter, don’t be. It’s easier than you think and oh so delicious.
Appearance: Well, they look exactly like rice crispy treats! I love when you take a bite and the marshmallow pulls into a long string of sweet goodness.
Pros: Easy, simple, better than regular rice crispy treats.
Cons: Uses store-bought marshmallows. I usually like to make things from scratch.
Would I make this again? Yes. These would be great for so many occasions.

Would you believe that I didn’t like the packaged Rice Crispy Treats as a kid? Even back then, the taste was way too sweet for me.

I did always enjoy homemade versions. In fact, to this day I remember the first time I ever saw someone make rice crispy treats. I was at my junior high boyfriend’s house and his mom whipped up a batch in less than 10 minutes right in front of me. I had no idea how they were made. No one in my family baked growing up… though I don’t know if you’d even technically consider this baking! Either way, I was amazed. This recipe for Brown Butter Rice Crispy treats is an up-leveled but still very easy version.

I actually first stumbled upon this version of rice crispy treats in the Flour cookbook and mentally bookmarked it. Then, just a few days later, Trader Joe’s had a huge end-cap display of their crispy rice cereal. The universe was telling me to make rice crispy treats (because the universe has nothing better to do).

I’m so glad I did because this is my new favorite rice krispies treats recipe! Check out all the baking tips in the pink tip box below for making the Rice Crispy Treats of your dreams.

How to Make the BEST Rice Krispie Treats

What are Rice Crispy Treats?

Whether you call them Rice Krispies, Rice Crispies, Rice Bubbles, etc., this classic breakfast cereal is the base for these oven-free desserts, which mimic the Kellogg’s-brand classic after-school snack! They’re little squares of crispy yet sticky gooey heaven.

How do you make homemade Rice Krispies?

The original Rice Krispie Treats are a packaged bar made from the puffed rice cereal and a bunch of artificial sweeteners – which we replace with gooey marshmallows (for sweetness and to bind it all together) and brown butter, for a delicious nuttiness like no Rice Crispy Treat you’ve ever had before!

Just take a look at how much thicker and more gooey and chewy these homemade rice crispy treats are (left) compared to the store-bought pre-packaged kind (right):

Ingredients for Brown Butter Rice Crispy Treats:

  • Butter – always use unsalted butter in baking so you can control the salt level in your baked goods. We’ll brown this butter first, for a delightful nuttiness!
  • Marshmallows – the “glue” that holds all this together! Make sure your marshmallows are fresh; stale, hard marshmallows won’t give these the perfectly chewy consistency we want!
  • Pure vanilla extract – for flavor.
  • Kosher salt – a pinch of salt is also for flavor, and to balance out the sweetness.
  • Crispy rice cereal – the foundation of our treats! Any brand is fine, but make sure it’s fresh! Stale cereal will make for terrible, stale-tasting Rice Crispy Treats!

How to Make Brown Butter Rice Crispy Treats:

  1. Prepare the pan. Spray a 9×13-inch pan with cooking spray. Set the prepared baking dish aside. You can use foil or parchment to line the pan if you wish, but I don’t find it necessary if it’s well sprayed.
  2. Brown the butter. Instructions for how to do this can be found below.
  3. Add in the vanilla, salt and mini marshmallows to a large pot. Once the butter is appropriately browned, reduce the heat to low. Stir in the vanilla, salt and mini marshmallows, stirring constantly until the marshmallows are completely melted. Remove the marshmallow mixture from heat.
  4. Add in the rice crispy treats. Stir gently with a wooden spoon or rubber spatula until evenly mixed.
  5. Pour into the prepared pan. Gently press the mixture into the pan with your spatula, wooden spoon, or damp fingers into an even layer. Don’t press too hard! The harder you press, the firmer your treats will be, and we want them light and chewy, not hard!
  6. Cool. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving.

Instructions for how to brown butter:

  1. Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it’s getting. Same with the dark color of cast iron. Something with a wider surface area, like a sauté pan instead a saucepan, encourages more browning more quickly.
  2. In a medium skillet set over medium heat, melt the butter.
  3. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
  4. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Don’t swirl the pan too often; we want to encourage those nice brown bits on the bottom to continue to form, and stirring constantly will prevent that.
  5. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat.

How to get perfectly chewy Rice Crispy Treats:

  1. Ingredients are key. Ensure your Rice Krispies cereal and mini marshmallows are fresh for best results. Hard marshmallows will make hard Rice Crispy Treats, and stale cereal is still unpleasant once mixed with the other ingredients.
  2. After the butter is browned, use a gentle heat to melt the marshmallows. If the heat is up too high, it will cook the marshmallows and make the resulting Rice Crispy Treats hard and brittle. Just be patient and let the marshmallows melt slowly and gently.
  3. When spreading the finished mixture into the pan, don’t be too aggressive pressing the mixture into the pan. You want to be firm enough to bind the mixture together, but not so firm that you compress it super solidly. The more tightly you pack it in, the more solid the end result will be once set. Be a little gentle so they stay chewy once set.
  4. Once the treats are set, store them in an airtight container at room temperature so they stay perfectly chewy longer!

How long will these Rice Crispy Treats keep?

These Rice Crispy Treats can be stored in an airtight container at room temperature for up to 2 days.

Do Rice Crispy Treats need to be refrigerated?

I recommend keeping these Rice Crispy Treats in an airtight container at room temperature. Refrigerating will make the marshmallow in them super hard, so I advise to leave them at room temperature.

Can you freeze Rice Crispy Treats?

I do not recommend freezing Rice Crispy Treats, as they will get super hard in the freezer. You can experiment and try freezing them in an airtight container, separated by wax paper, and then thaw overnight at room temperature, if you need to make them ahead – but we prefer them fresh!

More Copycat Recipes You’ll Love:

5 from 2 votes

How to make
Brown Butter Rice Crispy Treats

Yield: 12 large bars
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling time 1 hour
Total Time: 1 hour 20 minutes
Brown Butter Rice Crispy Treats are crispy, sticky and gooey. The Brown Butter gives these classic treats a fun, updated twist, bringing delicious nuttiness to the sticky deliciousness! These are such a fun treat and bonus: they’re so easy to make!

Ingredients

  • 2 sticks (226 grams) unsalted butter
  • 1 teaspoon vanilla extract
  • 2 10-ounce bags of mini marshmallows
  • 1/2 teaspoon kosher salt
  • 9 cups (225 grams) crispy rice cereal

Directions

  1. Spray a 9x13-inch baking pan with nonstick cooking spray or grease with a stick of butter.

  2. Melt butter in a large stainless steel pan over medium-low heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, add the vanilla, marshmallows, and salt to the pan. Reducing the heat to low, stir constantly until the marshmallows are completely melted. Remove from heat.

  3. Add the rice cereal and stir with a rubber spatula or wooden spoon until the cereal is evenly coated. Transfer the mixture into the prepared baking pan, pressing the mixture gently with your spatula, wooden spoon, or damp fingers into an even layer. Don’t be too aggressive pressing the mixture into the pan. You want to be firm enough to bind the mixture together, but not so firm that you compress it super solidly. The more tightly you pack it in, the more solid the end result will be once set. Be a little gentle so they stay chewy once set.

  4. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.

Recipe Video

Recipe Notes

Adapted from the Flour cookbook.
Course : Dessert
Cuisine : American
Keyword : rice crispy treats

This post was originally published in 2012 and updated in 2022 with new photos. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Kristen — September 7, 2019 at 6:57 pm

    These were so amazing and simple to make! Great depth of flavor from the brown butter. Would make again and again.

  2. #
    rebecca — September 3, 2018 at 2:47 pm

    Do you think you could make these with homemade marshmallows?
    If so, would you just use the same weight of homemade as store bought?

  3. #
    Melanie Simard — September 25, 2017 at 4:06 pm

    Très bonne recette et même que j ‘ai gardé 1/4 de la recette et ajouté du chocolat a la demande mon garçon .

  4. #
    Lisa Knowlton — November 1, 2013 at 9:48 am

    So great… I’ve made them twice this Halloween week!

  5. #
    Sasha — October 16, 2012 at 7:59 pm

    I made them … and these were so delicious ! Easy ,fast and yummy recipe.

  6. #
    lindsay — June 15, 2012 at 2:05 pm

    I tend to remove the pot before adding the vanilla (adding it after the marshmallows have melted) as it can scorch.

  7. #
    amy — April 11, 2012 at 9:38 pm

    when do you add the vanilla?

    • #
      handleheat — April 11, 2012 at 9:51 pm

      Honestly, you can add it whenever! I did fix the post to add it with the marshmallows and salt.

  8. #
    snixykitchen — April 11, 2012 at 8:26 pm

    Adding brown butter sounds like the best idea EVER!

  9. #
    Tracey — April 11, 2012 at 5:32 pm

    I made these last year and loved them. So nostalgic, but way better than store-bought, especially with brown butter!

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