Rice Krispie Treats
These nostalgic Rice Krispie Treats are enhanced with brown butter for a rich, buttery flavor that delights both kids and adults. Easy to make and perfect for any occasion.
Servings: 16 pieces
Calories: 176kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, cut into pieces For easy browning
- 1 tablespoon vanilla extract
- 1 teaspoon fine sea salt or 3/4 teaspoon kosher salt Adjust if using salted butter
- 20 ounces mini marshmallows, divided 16 oz for melting and 4 oz folded in at the end
- 10 cups Rice Krispies or favorite crisp rice cereal
- 1/2 cup white chocolate chips or chopped toasted pecans (optional) For added flavor
Instructions
Preparation
- Line a 9x13 inch metal pan with parchment and lightly butter the paper. Leave a sling for easy lifting.
- In a large, light-colored pot, melt butter over medium heat. Stir as it foams, then turns golden. Cook until the milk solids turn toasty brown and remove from heat when you see amber bits.
- Off heat, stir in vanilla and salt. The butter may sputter; that is normal.
Cooking
- Return the pot to low heat, add 16 ounces of mini marshmallows, and stir gently until melted and glossy.
- Take the pot off heat and immediately fold in the cereal, ensuring all pieces are coated. Then add the remaining 4 ounces of marshmallows for gooey pockets.
- Transfer to the prepared pan. Lightly butter your hands or use parchment to gently press the mixture into an even layer without mashing it flat.
Finishing
- Let cool for 30 to 45 minutes, then lift out and cut into squares. For clean edges, chill for 20 minutes before slicing.
Notes
Store at room temperature in an airtight container for up to three days with parchment between layers. Can be frozen for up to one month. If using salted butter, reduce added salt accordingly. For festive treats, add sprinkles or melted chocolate on top.