These small batch rice krispie treats are made with browned butter and just a bit of salt, which adds so much flavor. This smaller recipe is perfect when you need a little something sweet!
Small batch rice krispie treats are the perfect little treat to make when you want to make something really quick and don't feel like baking. They're gooey, sweet and so easy to make!
For more small batch recipes try my small batch cinnamon rolls, small batch banana chocolate chip protein muffins or my small batch vanilla cupcakes.
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Why You Will Love These
- Small Batch: Perfect size when you just need a little something sweet.
- Browned Butter: The extra flavor from browning the butter is my favorite part of these.
- No Baking: All you need is a saucepan and a spoon to make these. No oven required.
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.
- 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 3 tbsp. of butter and melt in a medium saucepan over low-medium heat. Allow the butter to cook past the point of the butter foaming, until it turns a light golden brown, and has a nutty smell. Make sure you are stirring occasionally and watching it, because it will turn from perfectly brown to burnt fairly quickly.
- Step 2: Turn the heat to low and add 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. Allow to sit for a few minutes to cool a bit.
- Step 4: Fold in extra ½ cup of marshmallows.
- Step 5: Pour mixture into prepared pan. Press down firmly to create an even layer and compact the rice krispie treats. Top with a bit more flaked salt.
- Step 6: Allow to cool/set completely before serving.
Brooke's Tips
- I also love these with a handful of m&m's mixed in.
- If you do not want to brown the butter just use 2 tablespoons of butter instead of 3, and mix in the marshmallows as soon as the butter is melted in the saucepan.
FAQ
It is important to use fresh, soft marshmallows. When you use ones that are too hard and stale this will affect the texture of your treats.
Yes, you can double this recipe. I also have a larger version of m&m rice krispie treats you can try!
No, if you don't want to brown the butter just use 2 tablespoon of butter instead, and add the marshmallows in right after the butter melts.
Storing & Freezing
Small batch rice krispie treats will remain fresh for 3-4 days if stored at room temperature in an air tight container.
Freezing in an air tight container will allow them to remain fresh for 3 months. Allow to come to room temperature before eating.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Rice Krispie Treats
Ingredients
- 3 tablespoons butter
- 5 ounces (142 g) mini marshmallows 3 cups
- ¼ teaspoon (0.25 teaspoon) vanilla
- ¼ teaspoon (0.25 teaspoon) flaked sea salt
- 2½ cups (92 g) rice krispie cereal
- ½ cup (25 g) mini marshmallows for mixing in after
Instructions
- Spray an 8x4 loaf pan with cooking spray and set aside. Can also line with parchment paper.
- Start by browning the butter. You'll take 3 tbsp. of butter and melt in a medium saucepan over low-medium heat. Allow the butter to cook past the point of the butter foaming, until it turns a light golden brown, and has a nutty smell. Make sure you are stirring occasionally and watching it, because it will turn from perfectly brown to burnt fairly quickly.
- Turn the heat to low and add 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. Allow to sit for a few minutes to cool a bit.
- Fold in extra ½ cup of marshmallows.
- Pour mixture into prepared pan. Press down firmly to create an even layer and compact the rice krispie treats. Top with a bit more flaked salt.
- Allow to cool/set completely before serving.
Sandy
I love the small batch recipes! The browned butter and added salt make them so so good!
Bailey
Obsessed with all of brooke’s small batch recipes! This is perfect!
Heather
Small batch recipes are my absolute favorite and this one is at the top of my list. Taking a classic recipe, leveling it up with the browned butter and flaky sea salt and creating just the right amount, make this recipe an absolute must! Will definitely make this one again!
Tiffany Hardman
these were so good!