Brown Butter Rice Krispie Treats

brown butter rice krispie treat pulled apart

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Brown Butter Rice Krispie Treats

These brown butter rice krispie treats are made with browned butter, lots of mini marshmallows and a hint of vanilla for the ultimate no bake summer treat! These treats are an easy no bake treat made on the stovetop.

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Heather Perine

Ingredients

8 Tablespoons (113 g, 1 stick) unsalted butter
10 ounces mini marshmallows divided
¼ teaspoon salt
½ teaspoon vanilla extract
6 cups rice krispies

Instructions

Lightly spray a 8 by 8pan or line with with aluminum foil or parchment paper . You can use a smaller pan if you want thicker treats.
Melt butter in a very large pot on medium heat. A lighter-colored pan works better so you can watch the color of the butter. Continue to heat the butter, stirring continuously. The butter will begin to foam, and then deepen in color to a golden brown,m. You will begin to smell the nutty browned butter aroma. 8 Tablespoons (113 g, 1 stick) unsalted butter
Set aside 1 cups of the marshmallows. When butter is browned, add the remaining marshmallows. Stir with a rubber spatula or a wooden spoon until melted. 10 ounces mini marshmallows
Remove from heat. Stir in vanilla extract and salt. ¼ teaspoon salt ½ teaspoon vanilla extract
Stir in remaining mini marshmallows, and Rice Krispies. 6 cups rice krispies
Spread in pan (use a piece of saran wrap lightly sprayed with cooking spray) and press into the pan.
Let sit for 10 minutes. Cut into squares and enjoy.

Notes

Storage: I keep them covered at room temperature and they keep for up to 3 days. Do not store in the fridge because they will become dried out. Store in an airtight container so they don’t dry out and don’t store in the fridge or they will dry out.
Freezing: I don’t really recommend freezing rice krispie treats as they don’t thaw and have the same texture. But if you do want to try freezing be sure to wrap between layers of parchment or wax paper and place in a freezer bag or container and freeze for up to 2 months. Thaw at room temperature before serving.

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