These super chewy gooey homemade irresistible Brown Butter Rice Krispies Treats are super easy to make like all Rice Krispie squares and the best no bake dessert around. This is our favorite recipe for Rice Krispies treats because we love the marshmallow ratio in them for flavor and gooeyness, plus the distinct flavor that browning the butter gives these tasty treats. From kids to kids at heart they are loved and devoured by all. There are lots of versions out there with chocolate chips, butterscotch, maple – you name it and we love them all but these stand alone when it comes to the classic version of these ooey gooey treats!
Brown Butter Rice Krispies Ingredients
- BUTTER: I use unsalted butter and I like to brown the butter – of course this is optional but I recommend it as it doesn’t really take much extra time or effort over simply melting the butter. (Skip browning the butter if you are using the microwave method detailed below)
- MARSHMALLOWS: I prefer to use mini marshmallows especially because I’m stirring some in after so that there are some pockets of marshmallows in the bars and the minis work well for this. Use fresh marshmallows (not stale ones that may have been sitting in your pantry for months) for best flavor and texture.
- RICE KRISPIES: Feel free to use the Kellogg’s brand or any brand of crispy rice. Ensure it’s fresh and has a nice crunch to it for best flavor and texture to your bars. You don’t want to use stale cereal. Feel free to use gluten-free ones if you want a GF treat.
- SALT: Adds flavor and balances sweetness.
- VANILLA EXTRACT: Adds its signature flavor to all sweet treats. I have seen many add a little dash of almond extract too but I stick to just vanilla for this classic version of these.
How To Make Brown Butter Rice Crispy Treats (detailed instructions below)
- BROWN BUTTER: This is optional but a simple way to add so much delicious flavor to the Rice Krispies treats. It adds a rich, nutty, and caramel-like flavor. Simply melt butter and continue to heat it gently until it starts to lightly brown and smell nutty and delicious. Do not burn.
- MELT MARSHAMALLOWS: Stir in marshmallows and continue to heat until melted – you don’t want them to bubble or foam that is why we keep the temperature at medium heat the whole time. If your elements run hot reduce heat to medium-low heat if needed.
- STIR IN RICE KRISPIES: Stir in the Rice Krispies working quickly.
- FOLD IN EXTRA MARSHAMLLOWS: Fold the remaining marshmallows in so that you have a scattering of little marshmallow bites throughout the treats.
- PRESS INTO PAN: Transfer Rice Krispie and marshmallow mixture into prepared pan and GENTLY press them evenly into pan – not too hard as they will set hard and less chewy.
- SLICE & ENJOY: Wait for them to cool then slice and enjoy!
Rice Krispie Treats Tips
- Line your pan with parchment paper or wax paper for easy removal of the Rice Krispies from the pan.
- Have all your ingredients ready, measured out and next to you because this recipe moves very quickly especially after the marshmallows are heated through.
- Spray your spatulas with non stick cooking spray to help with all the stickiness and mess. Spray a new rubber spatula with nonstick spray if the other one gets too coated. You can use wet hands but you may run a risk of wetting some uncoated Rice Krispies.
- Work quickly! As the marshmallow cools down, it makes it harder to stir and combine everything evenly.
- Do not press too hard on the Rice Krispies while settling them into the pan as this can make them hard and less chewy.
- Do not boil the marshmallows or heat too high and have them bubbling. Just heat until they are melted – this will help you combine the rice Kripsies better. Heating the marshmallows too high might result in a Rice Kripsy treats that are harder and crunchier than chewy.
