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Brown Butter Rice Krispie Treat Bars

Close-up of several gooey Brown Butter Rice Krispie Treat Bars stacked slightly on a white plate.

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A recipe for classic Rice Krispie Treat Bars made richer and nuttier by using browned butter.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 (10 ounce) package miniature marshmallows
  • 1 teaspoon vanilla extract
  • 6 cups crispy rice cereal
  • 1/2 teaspoon flaky sea salt (optional, for sprinkling)

Instructions

  1. Lightly grease a 9×13 inch baking pan or line it with parchment paper, allowing some overhang for easy removal.
  2. Place the butter in a medium saucepan over medium heat. Cook the butter, swirling the pan occasionally, until it melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 7 minutes. Watch carefully to prevent burning.
  3. Remove the pan from the heat immediately once the butter is browned.
  4. Add the marshmallows to the saucepan with the hot brown butter. Stir continuously until the marshmallows are completely melted and smooth.
  5. Stir in the vanilla extract.
  6. Remove the pan from the heat and quickly fold in the crispy rice cereal until it is evenly coated with the marshmallow mixture.
  7. Transfer the mixture to the prepared baking pan. Lightly press the mixture into an even layer using a piece of wax paper or a lightly buttered spatula. Do not press too firmly, as this can make the bars hard.
  8. If using, sprinkle the flaky sea salt evenly over the top.
  9. Let the bars cool completely at room temperature for at least 1 hour before lifting them out of the pan using the parchment paper overhang.
  10. Cut into squares or bars.

Notes

  • For cleaner cuts, chill the finished bars in the refrigerator for 30 minutes before slicing.
  • Store the bars in an airtight container at room temperature for up to 3 days.
  • For an extra layer of flavor, you can fold in 1/2 cup of white chocolate chips along with the cereal.

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