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Brown Butter Rice Krispie Treat Bars

A close-up of a square Brown Butter Rice Krispie Treat Bar topped with flaky sea salt.

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Make classic Rice Krispie Treats better by using brown butter for a deep, nutty flavor. This recipe yields chewy and crispy bars.

Ingredients

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

Instructions

  1. Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an 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 start to form at the bottom. The butter will smell 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 brown butter. Stir constantly until the marshmallows are completely melted and smooth.
  5. Stir in the vanilla extract.
  6. Remove the pan from the heat. Add the puffed rice cereal to the marshmallow mixture. Fold gently until the cereal is evenly coated. Do not overmix.
  7. Transfer the mixture to the prepared baking pan. Lightly press the mixture evenly into the pan using a piece of wax paper or a lightly buttered spatula. Avoid pressing too firmly, as this makes 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 cutting into squares.
  10. Use the parchment overhang or a sharp knife to cut into bars.

Notes

  • For cleaner cuts, lightly spray your knife with cooking spray before slicing the cooled bars.
  • Store the finished bars in an airtight container at room temperature for up to 3 days.
  • If you want extra nutty flavor, add 1/2 cup of white chocolate chips or peanut butter chips along with the marshmallows when melting.

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