Brown Butter Rice Krispie Treats with Sea Salt

Why You’ll Love This Recipe

• Browned butter adds deep, toasty, bakery-style flavor.
• Extra marshmallows make every bite irresistibly gooey and chewy.
• Vanilla and a pinch of sea salt balance sweetness like a pro.
• One pot, no oven, and ready to slice in about 45 minutes.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Crispy rice cereal, mini marshmallows, pure vanilla extract, fine sea salt, flaky sea salt, nonstick spray, parchment paper

Full Ingredients

For the treats

• 8 Tbsp (113 g) unsalted butter
• 2 bags mini marshmallows (10 oz/283 g each; 20 oz/566 g total), divided
  • Reserve 2 cups mini marshmallows for folding in at the end
  • Melt the remaining marshmallows
• 2 tsp pure vanilla extract
• 1/2 tsp fine sea salt (use 1/4 tsp if using salted butter)
• 6 cups (about 170 g) crispy rice cereal

For the pan and finish

• Nonstick spray and parchment paper
• 1/2 tsp flaky sea salt, for sprinkling on top

Step-by-Step Instructions

Step 1: Prep the pan and measure

Line a 9-inch square baking pan with a parchment sling (leave overhang on two sides for easy lifting). Lightly coat the parchment and exposed pan sides with nonstick spray. Measure out all ingredients before you begin; reserve 2 cups of mini marshmallows for folding in later.

Step 2: Brown the butter

In a large, heavy-bottomed pot (at least 5-quart), melt the butter over medium heat. Continue cooking, stirring and swirling often, until the butter foams, then turns golden with browned milk solids collecting on the bottom, 5–7 minutes total. When it smells nutty and the solids are deep amber, remove the pot from the heat to stop the browning.

Step 3: Melt most of the marshmallows

Stir in the fine sea salt, then add all but the reserved 2 cups of mini marshmallows. Return the pot to low heat and stir constantly until the marshmallows are completely melted and glossy, 2–3 minutes. Take the pot off the heat and stir in the vanilla extract.

Step 4: Fold in the cereal

Add the crispy rice cereal to the pot. Using a wide heatproof spatula, fold gently until every flake is coated. If the mixture starts to stiffen, place the pot over low heat for 10–15 seconds to loosen.

Step 5: Add extra marshmallow pockets

Fold in the reserved 2 cups of mini marshmallows just until distributed. These will stay soft and create gooey pockets in the finished bars.

Step 6: Press into the pan and salt

Scrape the mixture into the prepared pan. With lightly greased hands or a greased spatula, press the mixture in gently and evenly—do not pack it down hard or the squares will be dense. Sprinkle the top evenly with flaky sea salt.

Step 7: Cool, slice, and serve

Let the treats cool at room temperature until set, 25–30 minutes. Lift out using the parchment overhang. Cut into 16 squares with a long, sharp knife. For the cleanest edges, wipe the blade between cuts and lightly oil it if needed.

Pro Tips

• Use a light-colored pot so you can clearly see the butter browning and avoid burning.
• Do not overpack the mixture in the pan; a gentle press keeps the texture soft and chewy.
• Fresh cereal matters—stale cereal makes the bars tough.
• If the mixture seizes while pressing, warm the surface with a hairdryer on low or briefly warm the pot to loosen before transferring.
• For neat squares, let them set 30 minutes, then cut; for extra gooey, cut at the 20-minute mark.

Variations

• Chocolate-Drizzled: Melt 3 oz (85 g) dark chocolate and drizzle over the cooled slab; let set before cutting.
• Peanut Butter Swirl: Stir 1/2 cup (120 g) creamy peanut butter into the melted marshmallow mixture before adding cereal.
• Confetti Crunch: Fold in 1/3 cup rainbow sprinkles with the reserved marshmallows for a bakery-case look.

Storage & Make-Ahead

Store squares in an airtight container at room temperature for up to 3 days, with parchment between layers. Avoid refrigeration (it makes them firm). To freeze, wrap each square tightly, place in a freezer bag, and freeze up to 1 month; thaw at room temperature for 30–45 minutes. Slightly stale treats can be softened with a 5–8 second microwave zap.

Nutrition (per serving)

Approximate per square (1 of 16): 210 calories; 6 g fat; 41 g carbohydrates; 1 g protein; 0 g fiber; 160 mg sodium; 29 g sugars. Values are estimates and will vary based on brands and exact measurements.