If you’re looking for extra gooey brown butter rice krispie treats, you’re in the right place! Made on the stovetop in 10 minutes, these easy cereal treats are super soft, stretchy, and next-level delicious thanks to brown butter. Extra marshmallows, plenty of flaky salt, and quality vanilla extract are the key to these crowd-pleaser bars.
These chewy, stretchy brown butter rice krispies are a must make! If you find yourself standing over the stove, eating the warm cereal mixture straight from the pan, you’re definitely not alone.
Made with melted brown butter, these rice krispies are ultra gooey and just about perfect. Enjoy them as-is, drizzle with chocolate, or top with festive sprinkles for a fun twist!
Extra gooey brown butter rice krispie treats are an instant crowd pleaser! Made on the stovetop in 10 minutes, these easy cereal treats are super soft, stretchy, and next-level delicious thanks to melted brown butter.
Spray the sides of an 8-inch square baking pan with nonstick spray and line the pan with parchment paper.
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes (full tutorial here).
Once butter is browned, reduce heat to medium-low and add marshmallows to the pan. Stir with a silicone spatula until gooey and marshmallows are melted. Stir in vanilla and flaky salt.
Turn off the heat and add the crisp rice cereal to the pan. Fold in until combined.
While the mixture is still warm, press evenly into prepared baking pan with a metal spatula or piece of parchment paper. Let cool. For easy cutting, wipe a sharp knife with softened butter and then slice into squares.
Notes
Freeze: Freeze flat on a parchment-lined baking sheet for 30 minutes, then transfer to a freezer-safe bag for up to 6 weeks. Thaw at room temperature for 1 hour before serving.
Larger batch: Double the recipe and press the mixture in a 9 x 13-inch rectangular baking pan.
