Brown butter rice krispie treats level up your basic rice krispie treats with the warmth of brown butter, a good splash of vanilla and a pinch of flaked salt. They're so easy to mix together and a classic that everyone loves!
These brown butter rice krispie treats with flaked salt are one of my all time favorite treats! I could probably eat a whole pan if I was left alone with them. I love how easy they are to make, no oven needed.. and they always leave me satisfied!
For more simple no bake recipes, try my lucky charms cereal bars or my chocolate dipped rice krispie treats.
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Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter.
- Marshmallows: I prefer to use mini marshmallows because they melt quicker and more evenly.
- Rice Krispies: I find most all to taste the same, regardless if they are generic.
- Flaked Salt: I love the addition of a little salt to help balance the sweetness.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take 6 tbsp. of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over low-medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly.
- Step 2: Remove a large handful of marshmallows from the bag to mix in later. Turn heat to lowest setting and add the remaining marshmallows, vanilla and salt to pan and stir until marshmallows are completely melted.
- Step 3: Remove from heat and add rice krispies and stir until completely coated. Fold in the handful of marshmallows you had kept out.
- Step 4: Pour mixture into prepared pan. Press down firmly to create an even layer and compact rice krispie treats. Top with a bit more flaked salt.
Expert Baking Tips
- Using mini marshmallows is best as it allows the marshmallows to melt quicker and more evenly.
- I like to use wax paper when pressing on the top of the rice krispie treats, so that they do not stick to my hands or spatula. A firm press will allow the treats to be more compact.
- Add in m&m's for a bit of chocolate like I do in my m&m rice krispie treats.
Storing
Brown butter rice krispie treats will remain fresh for 3-4 days if stored at room temperature in an air tight container.
Other Popular Recipes to Try
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Brown Butter Rice Krispie Treats
Brown butter rice krispie treats level up your basic rice krispie treats with the warmth of brown butter, a good splash of vanilla and a pinch of flaked salt. They're so easy to mix together and a classic that everyone loves!
Ingredients
- 6 tablespoons salted butter
- 10 ounces (283.5 g) mini marshmallows
- ½ teaspoon (0.5 teaspoon) vanilla
- ½ teaspoon (0.5 teaspoon) flaked sea salt
- 5½ cups (148.5 g) rice krispie cereal
Instructions
- Spray an 8x8, or slightly smaller, pan with cooking spray and set aside. Can also line with parchment paper.
- Start by browning the butter. You'll take 6 tbsp. of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over low-medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly.
- Remove a large handful of marshmallows from the bag to mix in later. Turn heat to lowest setting and add the remaining marshmallows, vanilla and salt to pan and stir until marshmallows are completely melted.
- Remove from heat and add rice krispies and stir until completely coated. Fold in the handful of marshmallows you had kept out.
- Pour mixture into prepared pan. Press down firmly to create an even layer and compact rice krispie treats. Top with a bit more flaked salt.
- Allow to cool/set completely before serving.
Notes
I use a 6x8 pyrex container with a lid when I make these. The slightly smaller container allows for a taller rice krispie treat. But use whatever size you have on hand!
You can add all the marshmallows at the melting point if you prefer. I just like having a few that are still in tact.
These will remain fresh for 3-4 days if kept in an airtight container.
Nutrition
Calories: 175kcalCarbohydrates: 30gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 132mgPotassium: 19mgFiber: 0.1gSugar: 15gVitamin A: 1029IUVitamin C: 8mgCalcium: 3mgIron: 4mg
Tried this recipe?Let us know how it was!
Sandy
I love the extra flavor that happens with the brown butter and added flaked salt! Great idea to keep a handful out to add later! Love these!!!!