Browned Butter Rice Krispies Treats


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Between the nutty and aromatic browned butter, the melted sweet marshmallows, and using less cereal most recipes, these Treats are the most gooey, buttery, flavorful, and richest Rice Krispies Treats I’ve ever had.

And that’s saying something because I’m quite the connoisseur, having sampled hundreds in my day.

Browned Butter Rice Krispies Treats

I know you’re thinking, “It’s a Rice Krispies Treat, big deal.” Well, to me it is. They’re a lifelong favorite and I’d rather have a gooey, buttery cereal bar than pie, fudge, or even creme brulee. Yes, I would. Many people overlook the humble bars for more decadent or more grown-up fare. After all, classic bars made with basic cereal have an uphill battle trying to compete with salted caramel this-or-that or brownies stuffed with candy and cookie dough. But never under-estimate the underdog.

What makes these Rice Krispies Treats the best ever – and I don’t use those three words lightly – begins with the butter. First, there’s double the amount than you’re probably used to. When comparing the amount to the Kellogg’s recipe and to others, most call for three or four tablespoons, or one-quarter cup, or half of one stick. I doubled it and used a full stick, eight tablespoons. This is a situation where more is definitely better.

Browned Butter Rice Krispies Treats

And not only is there more butter, but it’s browned first. The nutty aroma and the richness of flavor imparted from browned butter is like no other. Taking an extra four minutes to brown the butter rather than just melting it makes all the difference in how the treats taste.

I recently discussed extensively how to brown butter when making Browned Butter Caramel and Butterscotch Bars. If you’ve never browned butter before, the key points are to either stir or swirl the pan almost continuously for the three to four minutes it takes to brown. And the minute you see brown specks and flecks in the butter, remove the pan from the heat and continue to stir for another minute so the carryover heat doesn’t burn the already browned butter.

If you prefer salted treats and are a fan of salty-and-sweet combinations, feel free to add a pinch of salt to the browned butter at this point. I always cook with unsalted butter so I can control the amount of salt that goes into my food rather than having it pre-determined by the butter company, but if you’re using salted butter, make sure to take that into account before adding salt. Some people like a hearty does of salt with their sweets and others don’t, so salt only if desired, and to taste.

 [Browned Butter Rice Krispies Treats @Averie Sunshine {Averie Cooks} ]

To the warm browned butter, add the marshmallows and stir. I use mini marshmallows because I find they melt faster and easier than their larger counterparts, but one standard ten-ounce bag of either size will work. The carryover heat from the butter should be enough to melt the marshmallows, but if it’s not, turning the stove back on momentarily will do the trick. Don’t cook them, just melt them.

Pour the hot sweet mess over five cups of cereal that’s waiting in a large bowl. Most recipes call for six cups of cereal, and remember they’re using half the amount of butter, but I don’t like those ratios. Using double the butter butter and sightly less cereal creates treats that are extra gooey, chewy, and marshmallowy.

As you stir, the mixture will be loose and gooey, but if you find it’s ridiculously gooey to the point it seems there’s more marshmallows than cereal, add up to 1 cup additional cereal. Don’t exceed six cups total, and I never use more than a very scant 5 and 1/2, or these won’t knock your socks off with their gooey prowess.

 [Browned Butter Rice Krispies Treats @Averie Sunshine {Averie Cooks} ]

Transfer the mixture to an 8-by-8-inch aluminum foil-lined and sprayed baking pan. Make sure to line your pan unless you have lots of elbow grease to spare, and make sure to use an 8-by-8-inch pan. Although a 9-inch square could be used, don’t use a 9-by-13-inch pan, which is the size many recipes suggest. A big pan produces thin, flat, and wimpy treats. I want thick, sink-my-teeth-into-it kind of treats and an 8-inch square gets me there.

It will seem like there’s no way all the mixture will fit into the pan, but it does. Pack it down well, pressing it down firmly with your hands or a spatula because this helps achieve sink-your-teeth-in density. Unlike many other recipes where the cereal bits are exceedingly sticky and hard to work with and are sticking everywhere but where you want them, that’s not the case here thanks to the butter. If necessary, lightly grease your fingers or palms with more butter, ahem, and press. It may feel like you’re pushing too hard, but you’re not; you want this compacted so the bars don’t fall apart and are dense like bakery-style treats.

 [Browned Butter Rice Krispies Treats @Averie Sunshine {Averie Cooks} ]

I love a good jaw workout and these squares are chewy and gooey, soft yet dense. Because the mixture is tightly packed into the pan, each bite takes awhile to chew, just the way I love my Treats. I dislike bars with the cereal loosely bound and it’s just barely dangling together, but that’s not the case here. The buttery marshmallows form a beautiful sweet white web around the cereal for treats with great structure.

The butter makes these. The abundance of it and the browned, nutty, aromatic, flavorful, and rich quality it has. You’ll never say ‘Oh, just another Rice Krispies Treat’ after these. Underdog gone over-achiever.

Browned Butter Rice Krispies Treats

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4.50 from 4 votes

Browned Butter Rice Krispies Treats

By Averie Sunshine
These are the best Rice Krispies Treats I've ever had, thanks in large part to the butter. It's both browned and the quantity compared to most other recipes is doubled. Between the nutty and aromatic browned butter, the melted sweet marshmallows, and using less cereal most recipes, these Treats are the most gooey, buttery, flavorful, and richest I've ever had. They're hits with both kids and adults, and If the classic favorite cereal bar could be improved upon, this is how. Vegan and gluten-free options included.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 9
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  • 5 ½ cups Rice Krispies Cereal
  • ½ cup unsalted butter, browned
  • ¼ teaspoon salt, optional
  • 10- ounce bag miniature or large marshmallows


  • Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. In a large mixing bowl, add 5 cups cereal; set aside.
  • In a heavy-bottomed large pot or skillet, melt butter over medium-low heat, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Optionally stir in salt for salted browned butter Treats.
  • Add the marshmallows and the residual heat should be enough to melt them, but if not, heat pan over low heat for about 1 minute, or just until they melt, taking care not to cook them; just warming to melt. Stir to combine the marshmallows and butter. Pour mixture over cereal and toss to coat. 5 cups cereal will yield very gooey bars, but if less gooey bar are preferred, stir in up to 3/4 cup additional cereal. Mixture will be very gooey and buttery. Transfer mixture to prepared pan, and using a spatula or your greased hands, press it firmly and evenly into the pan, making sure to really pack it down well and push it into the corners and edges. Allow bars to set up at room temperature for at least 2 hours before slicing and serving, or place pan in the refrigerator to expedite cooling. Store Treats in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
  • To keep recipe vegan, use vegan marshmallows, vegan-friendly butter and vegan crispy rice cereal. I recommend simply melting the vegan butter rather than trying to brown it. To keep gluten free, use gluten-free Rice Krispies or other crispy rice cereal such as Erewhon Organic Gluten Free Crispy Brown Rice Cereal. Take care that all ingredients used are suitable for your dietary needs.


Serving: 1, Calories: 157kcal, Carbohydrates: 15g, Protein: 1g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 150mg, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Recipes:

Peanut Chewy Payday Bars – A three-layered bar that resembles an amped-up Payday candy bar thanks to the gooey marshmallows that are sandwiched in the middle layer. The melted marshmallows are flanked by a buttery shortbread-style crust and topped with a mixture of peanut butter, peanuts, and crispy rice cereal. Sweet and gooey meets salty and crunchy with an abundance of peanut butter, peanuts, and plenty of chewy texture

Peanut Chewy Payday Bars

Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars (no-bake, can be made both vegan and gluten-free) – Raw vegan cookie dough balls are interspersed throughout the bars, paring my love of Rice Krispies Treats, with cookie dough, and  they’re topped off with a layer of chocolate frosting

Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars

Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars (No-Bake with Vegan & GF options) – If you have odds and ends from holiday baking such as multiple bags of baking chips with minimal amounts in any of them, or marshmallows, nuts, candy, or boxes of opened cereal, these bars help thin out the pantry stash

Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, gluten-free) – Rice Krispies add a surprising amount of crunch and texture to these easy granola bars. This is my favorite recipe for no-bake granola bars because they taste like a Quaker Chewy and can be customized easily based on preferences and take just 10 minutes to make

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Marshmallow Caramel Oreo Cookie S’Mores Bars – An Oreo cookie-crumb and buttery crust is topped with sweet marshmallows, caramels, and chocolate chips for an easy and fast dessert reminiscent of s’mores. As the bars bake, the marshmallows puff and the rich and buttery caramels melt creating a gooey treat

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Peanut Butter Cocoa Krispies Smores Bars – Three layers and almost no baking is necessary for these bars with a graham cracker base, topped with marshmallows, white chocolate chips, and a chocolate-Cocoa Krispies-peanut butter topping

Peanut Butter Cocoa Krispies Smores Bars

Do you like Rice Krispies Treats? Bars made with cereal? Or desserts with marshmallows?

I love all the above and have so many related recipes and versions of cereal bars and marshmallow-based bars because I never tire of the endless combinations. Many of them are no-bake or nearly no-bake, which is a nice bonus. If you have favorite recipes, please share.

About the Author

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I have never been so excited to make a RKT recipe in my life. I too love browned butter, and am always trying to find that elusive perfect ratio where I taste butter more than marshmallow while maintaining the goo. I’ll make them this afternoon and report back!

  2. I made these last night. I might’ve slightly overbrowned the butter because I stirred in the rice cereal before stirring in the marshmallows, which made them super hard to melt. I had to keep the burner on and the butter kept browning. That was my mistake though. However, the treats still turned out delicious in spite of my rookie mistake.

    I’ve never made rice krispie treats because I’ve been vegetarian for most of my life, and I am now a pescatarian*, which means I eat fish now. In the past, vegetarian or kosher marshmallows were super rare to find in stores and Amazon wasn’t really a thing yet. I remember ordering a bag of vegan Dandies marshmallows online when they first came out, and they were almost 5 bucks a bag with shipping. When I got them, I was so happy to eat marshmallows again that I ate them straight out of the bag — melting them in rice crispy treats seemed like sacrilege. They later showed up at our natural foods store for almost 6 dollars a bag.

    I made these with Kosher marshmallows because I now eat fish (kosher means fish gelatin rather than pork gelatin), and they are cheaper/easier to find than the vegan ‘mallows. I’m glad I chose such a great recipe to use for a first time. Thank you!

    *(I’m sorry if I seem overly explain-y, I seem to have to explain this to everyone I talk to about it, so disregard if you know this stuff. I live in the south and we don’t have many Jewish people, and vegetarianism/veganism is still not as widespread here)

  3. So I finally did it….brown butter.
    Subtle and wonderful.
    I also added vanilla and toasted the rice cereal first.
    And added toffee chips while mixing.
    But the brown butter really made the difference.
    Thank you

    1. Thanks for trying the recipe and I’m glad it came out great for you! And yes the browned butter is awesome, isn’t it!

  4. Was craving rice krispie treats and found this;  it was exactly what I was looking for! Love that they are nice and thick and the brown butter makes them extra special! Thanks. 

  5. Just want to say that these treats are de-licious! I was looking for a classic yet adulterated no bake recipe and these more than fit the bill! Will be making these again and again (especially as the boyfriend just inhaled 4 in one shot)…. :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! I agree, good old fashioned treats are often times the best and glad they hit the spot with your boyf, too! :)

  6. “These are the best Rice Krispies Treats I’ve ever had.”

    I will second the first few words of your post. I made these today. Most sites I see now have a vamped-up treats with all these fancy add-ins. I was looking for a basic recipe and this nailed it. OMG, the flavor was incredible!
    *Stay warm…I’m sure it’s gonna be cold down there this weekend! :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And yes, I have made some vamped up fancy RKTreats but honestly, just the basic flavors with that browned butter, so good and really all I need. Glad you guys enjoyed them and stay warm too…it’s about to rain, super windy, cold and miserable here!

  7. I have to say… these ARE the BEST I’ve had or made. They have such a wonderful taste of the browned butter and just literally melt in your mouth flavor. My son-in-law who NEVER eats RKTreats said he LOVED these. He said all the others were either hard or no taste but after these he has asked me to make them yet again (3rd time in 3 weeks) hahaha.

    My question is…how can I flavor these without compromising the perfectness of them? I have a few teachers I work with who love banana cream RK treats that I’ve made before but not using this recipe (which is basically a box of banana pudding. Suggestions?

    1. Thanks for trying the recipe and I’m glad it came out as the best you’ve ever had! That said, I think because they are so good and the flavor so rich, by adding pudding mix you’d cloud or clutter up the wonderful flavor so not sure how to achieve that other than adding pudding mix and seeing what happens and see how the flavors develop.

  8. I created these (technically by accident) when I was 6 and aspiring to be a chef, but since then I make them all the time. Drizzling a little bit of dark chocolate sauce over them really enhances the nutty caramel tones in the browned butter.

  9. You have no idea how happy you have made me with this recipe. I’ve tried SO many recipes but yours is the keeper! THE most amazing Rice Krispie treats EVER. I had to control myself from eating the ooey gooeyness before it set! My husband said this was the best thing I’ve made from your recipes, so there you go. Thankyouthankyouthankyou

    1. Oh I can imagine how happy you are b/c I am a huge RKTreat connoisseur. Like I’ve made it my hobby the past 3 decades to find the BEST recipe and this is it. Period. And I am so glad you love it too! For people who aren’t into RKT’s, they just can’t imagine how GOOD a perfect RKT can be or how much a good recipe is appreciated but sounds like you totally can and thanks for LMK. And for your hubs to say this is the BEST thing ever of the stuff of mine you’ve made, that’s awesome. It’s always something like RKTs (not some fancy this or that) that tends to steal those honors :)

      Keep me posted what else you try. If you like cereal bars like these, I have tons of good ones. I also have some layered bars with coconut in it you may like based on your love of coconut oil. LMK if you need recommendations!

  10. You should know…I had all of the ingredients on hand over the weekend so I decided to make a small me-sized batch of these. And WOW. I had never browned butter before and I didn’t understand the hype behind it–until I tried it myself. I guiltlessly devoured every last morsel and you better believe I’ll be making these again (maybe for other people this time). Who knew that something so simple could take these to a whole new level? Thank you for sharing such a delectable treat!

    1. I am so happy that you got on board with browned butter AND that you made these, my fave RKTs of all time. I love them and I’m so glad you tried them (and maybe next time get to share with others). When I make them, I pretty much keep them all for myself. This is one treat I almost never give away :)

  11. I meant to say, even if I don’t win them…(not soon them. :)- I WILL purchase them, as they have many exceptional features one looks for when buying Spatulas!

  12. The brown butter rice krispie treats will be the FIRST recipe I will use with my new GIR Spatulas! The recipe is FAB and the Spatulas look absolutely amazing! Even if I don’t soon them, I definitely want them in my kitchen! They sound spectacular!

  13. Browned butter….the best stuff everrrrrrrrrr. And these look soft and pillowy. In fact, I could kill two birds with these as pillows… ;)

  14. While I am not the Rice Krispies treat expert you are, I have eaten many and recently fell more in love with them after making peppermint ones. I completely agree that in most recipes the amount of cereal is way to high. I am going to try making them in an 8 inch square next time like you suggest. I know I would love them to be super thick like that.

    1. You will LOVE LOVE them in a 8×8 pan – between the extra butter, less cereal, and smaller pan, it’s a trifecta of good things for the humble RKTreat :)

  15. Easy but elegant! Great for the party when there’s no too much time to prepare elaborate desserts. :)

  16. So simple, yet deliciously brilliant! I love Rice Krispie treats too!! It must have something to do with their sweetness and irresistible texture? I don’t know, they’re just wonderful. Add brown butter to the party and I’m sure I’d eat the whole pan. :D

  17. Aghhh I’ve been needing to make browned butter rice krispie treats!!!! It sounds amazinggggg!

  18. Browned butter is new for me , but I love the effect and you sound so excited, that I’ll try it.

  19. I can only imagine how these taste like heaven! The browned butter is such a nice touch and worth the extra tablespoons :)

  20. I’m generally a RK bar purist, but I think I’d be okay with some browned butter. I love the looks of these – plain and DELICIOUS! I’d eat the whole pan in minutes, I swear.

  21. I love that you browned butter for these classic treats! Simeon just read this post while I was reading it and he declared that he is making these tomorrow…browned butter and all! Awesome! My kids love these! (Who doesn’t?!) And I love that it is an 8X8 pan. It will be gone tomorrow night! :-)

  22. A rice krispie treat is hard to beat! These look and sound absolutely fantastic, and anything will brown butter is good in my book!

  23. “Many people overlook the humble bars for more decadent or more grown-up fare. After all, classic bars made with basic cereal have an uphill battle trying to compete with salted caramel this-or-that or brownies stuffed with candy and cookie dough.”

    Ummmmm. What’s to stop you — or me, or anyone else — from including such items in cereal bars? If I were still medically permitted to eat sweets of ANY sort up to and including fresh fruit (which I miss tremendously), I would spread 1/2 of the traditional cereal-marshmallow mix (plus any spices I wanted; home ground “pumpkin-pie”/”holdiay” mix springs to mind this time of year) then a layer of slated caramel or slated toffee (YUM!!!), then the remaining cereal-marshmallow on top. Has anyone here tried anything along these lines? If so, were any adjustments to baking time/temp required?

    1. If you notice some of the bars/treats I linked in the post – I’ve done many things along those lines. Combined cookie dough into bars, candy bits in them, and so forth, but for these, I was all about being a purist with the butter, marshmallows & cereal and loved them! But there’s really no wrong way to do a RKTreat!

      1. Cool! Just because I can’t eat these doesn’t mean I can’t or won’t make them for others. I ROUTINELY bake for my husband’s military unit things I can only remember the taste of with fondness and excessive saliva ;)

        Did you need to make any changes to cooking time/temp when you added things to your cereal bars? (especially, as I noted above, typos and all :)), salted caramel or salted toffee?

      2. Well most of the bars are no-bake so baking time/temp isn’t an issue. For other bars, any time you’re deviating from a recipe as written and ad-libbing, you have to be willing to have faith in your own cooking skills and judgment b/c there are so many variables, especially with things like caramel. Enjoy and have fun!

  24. I couldn’t agree more these treats are so overlooked…and now even more so with browned butter…goodness how much I love browned butter…I am pretty sure I would just have to make 2 batches of this right away…I do wish that the vegan butter would brown…I like to try some deserts as vegan so that is a bummer about the butter :-(

    1. You can melt it, you just can’t get it past that stage since there’s no animal fat to really brown, but hey, melted ‘butter’ is still darn tasty!

  25. Your Rice Krispie Treats are picture perfect! I’ve been meaning to try these for a while now…but I’m afraid they might never make it from the bowl to the serving pan! Just irresistible!!!

  26. I need to do those payday bars!
    Ack! I keep forgetting.
    You really need to give my cookie butter rice krispie bars a go.

  27. This is my first visit to this site, and i must say: You have a wonderful recipe Averie!
    I must try these rice krispies. Thanks..

  28. I’ve been playing with the idea of a browned butter krispie treat in my head, but I give up. This one wins. No need for me to bother with my recipe when this piece of perfection exists. YUM.

    1. I usually try to reinvent the wheel too but in this case, my very gentle tweaks to Deb’s recipe and to the overall classic, I pretty much never need another recipe for RKTs after this one. I can check that off my bucket list :)

  29. I would never knock the noble Rice Krispies square. They are one of my all time favourite sweet snacks, just because of the childhood nostalgia factor. The first time my big sister tried making it for us as kids, she didn’t read the instructions and added water (since that’s what you do when you cook anything – add water!). Needless to say, it was a soggy, inedible mess but we loved her for trying (to this day, she’s not too good in the kitchen). Your squares are perfection. And I’m totally with you – I like my squares the gooier the better. I always use more marshmallows and less cereal than the recipe calls for. Can you believe I’ve never had browned butter? I think I need to start by making these squares!

    1. You’ve never had browned butter? Okay right there you have to change that and good call on making them with less cereal/more marshmallows – smart, very smart :)

    1. And I don’t throw those words around flippantly, at all. They really are The Best Ever or I wouldn’t write it (my peeve is when people say something is life changing, on every post! – these really are!)

  30. I do like rice crispy squares, but I don’t think I’ve ever made them. My mom used to always make them when I was growing up. If I do make them, I will use this recipe, because I like the browned butter idea!

  31. These bars look wonderful, and remind me that it’s been ages since I made a rice Krispie bar. I’ll have to use browned vegan butter, but I’m sure they’ll still be quite delicious. I remember craving rice krispie bars all the time before I was vegan, and now I think you’ve revived my habit! I generally don’t love desserts that aren’t smooth (chocolate, mousse, puddings) but I do make exceptions for certain treats (like these bars!)

    1. Have fun making a vegan version! I don’t know how well margarine and vegan butter browns per se but if nothing else, very easy to just use melted butter that’s almost browned!

  32. My mother would never make rice krispie treats when I was growing up. I think she thought it was too much of a mess. I don’t agree. Cookie-baking is way messier and rice krispie treats are totally worth it. Once out of the house, I started making them before I became a mother so when I finally had a child I would already be an old hand at it. I can’t wait to try your version.

    1. That is such a great statement about practicing making them before you have kids :) You are so right about cookie-making and as RKTreats go, these are the least messy of any I’ve tried, thanks to all that butter :)

      And as far as something like yeast breads vs. cookie making, I always tell people if you can make cookies, you can make bread! They’re way fussier, the dough is less forgiving, baking times are much more precise, there’s dough chilling, scooping, forming, I mean honestly bread is much easier! And some people say it’s not as fast – well if you chill cookie dough for 2-3 hrs, it pretty much is all a wash!

      1. I made these for a New Year’s day snack and they were so decadent and buttery and chewy. I’m never going back to the Kellogg recipe. The only bubble in my marshmallow was that I couldn’t remember where I put my 8×8 pans so I used a 9 inch pie plate instead and made wedges.

      2. I’m so glad you tried them (and that your 9″ pie plate worked – actually 9-inch rounds are about the same size as 8-inch squares, so you probably weren’t too far off…squares usually hold slightly more than rounds in general) but yes I’m never going back to the old standby recipe either. This is the one to be made for the ages for me too! Thanks for coming back to report in with your success & glad you loved them so!

  33. Oh, I agree. I just made these from the Smitten Kitchen book too and everyone at Christmas was saying they were the best Rice Crispy Treats ever and wanting to know what I put in them. My husband thought they tasted like sugar cookies and my sister thought I added a bunch of vanilla.
    I love your adaptions, I’ll have to try it your way next! I tried topping mine with melted chocolate and they were good, but I think the simplicity of these is what makes them so great. Thanks for the post, you are my new favorite blog!

    1. New fave blog? Well thank you!

      I was going to top them with chocolate, white chocolate, sprinkles and then decided you know what, they are simple treats (or an enhanced version of a simple treat) and to just enjoy them in that classic way minus any frosting or chocolate & we loved them like that. So glad you tried them from her book & loved them, too!

  34. Do you like Rice Krispies Treats? Bars made with cereal? Or desserts with marshmallows? YES, YES, and major YES. As many times as I have made rice krispie treats (my favorite kind is adding sprinkles… shocker!), I’ve never made them with brown butter before. I can only imagine how incredible each bite would be. The extra buttery flavor, caramel undertones, butterscotch-y taste, and so very gooey. A full stick of the good stuff? this is why we are friends. Among another 1000 reasons!

    Every time you link back to your peanut butter s’mores bars, I swear to myself I will make them one day!!

    1. They are the things that dreams are made of! Sally I know you love really dense & chewy desserts and with the marshmallow & browned butter – heaven.sent. You know how I am with very cautious before I use words like “the best ever” or “best” or “my favorite” and as RKTreats go, 100% without a doubt, these are the Best Ever. Sort of like how I never need another choc chip cookie recipe, my search is over for RKT recipes/methods!

  35. Averie-completely off topic but I wanted to let you know that I made your thin mints as part of my Christmas baking & they were delicious! So easy & everyone loved them! Also made the flourless peanut butter, also delicious. Thanks for the great recipes.

    1. So glad you tried the Thin Mints and that they were a big success! And also that you’ve tried the flourless PB cookies – one of my faves :)

    1. I had to hide them from myself and my family. Seriously with just 9 bars, this pan was gone in like…36 hours! Lol

  36. brown butter in rice krispies… genius! i also prefer them to a lot of “big kid” desserts! i love how thick and dense they look – irresistible!

  37. funny. I made brown butter rice krispie treats for Christmas but they didn’t last long enough to get photos. love these!

    1. And considering this only makes an 8×8 pan, they went FAST here too! Everyone knows to keep away til the pics are done and then…they were devoured!

  38. What’s not to love about Rice Krispie Treats??? Love them. And I love how you find a technique like browned butter and use it in new and creative ways, not just for one recipe but a whole new range of them.

  39. Wow! Using browned butter for rice krispie treats is a great idea–you have absolutely elevated a classic to a new level!! I have enjoyed “re-discovering” browned butter over the past several months. I also love drizzling it over steamed broccoli and poached fish. A while back I browned a couple of sticks and put it in a container in the fridge so I have it on hand for savory things too.

    1. ” A while back I browned a couple of sticks and put it in a container in the fridge so I have it on hand for savory things” <-- great idea! Or even just when I want a tiny drizzle and don't want to brown a whole stick for a drizzle but if I had it on hand, I'd readily use it. I am so doing this when I'm back home! And over steamed broccoli and fish - I can see that being incredible!

  40. I’ve only recently become a browned butter addict, so I definitely need to experiment with it more. And these rice krispies treats sound like the perfect way to start! What a great throwback to being a kid. :)

    1. Considering the types of food I see you post and your savory recipes, I can see you being totally into browned butter!

  41. I would totally be the one to add a bit of salt to these rice crispy squares. I live adding a bit of salt to them. Often, if they’re store bought, I’ll sprinkle a bit of salt over top of them before I eat them.

    1. That does not surprise me one bit that you sprinkle a pinch of salt on them! And a great way to jazz up storebought!

      1. I’m crazy for salt. Not as much as my Mom though. Often I’ll find her in the kitchen with the shaker of salt in one hand and a pile of salt sprinkled on a plate that she’s liking her finger and dipping in as a snack. I love salt, but not THAT much!