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Golden brown butter rice krispie treats cut into soft, crisp rectangular bars with visible marshmallow pockets

Brown Butter Rice Krispie Treats with Toasted Butter Flavor

Nutty brown butter, vanilla, and a pinch of salt give these marshmallow cereal bars deep toasted flavor. Gentle mixing and light compression preserve their gooey, crisp texture.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling 1 hour
Total Time 1 hour 27 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g unsalted butter 3/4 cup; divided, with 5 g softened for greasing the pan
  • 567 g mini marshmallows 20 ounces; divided into 510 g for melting and 57 g for folding in
  • 2 tsp pure vanilla extract Add off the heat
  • 1/2 tsp fine salt Omit if using salted butter
  • 243 g plain crisp rice cereal About 9 cups; measure before starting

Equipment

  • 9 x 13 inch light-colored metal baking pan
  • Parchment paper
  • 5 to 6-quart heavy-bottomed saucepan or Dutch oven
  • Heat-resistant silicone spatula
  • Digital kitchen scale and measuring spoons
  • Large mixing bowl, optional if the saucepan is too small
  • Large sharp knife
  • Cutting board

Method
 

  1. Line a 9 x 13-inch metal pan with parchment, leaving enough overhang on two sides to lift out the slab. Rub the parchment and exposed ends of the pan with the reserved 5 g softened butter. Weigh 510 g marshmallows into one bowl and the remaining 57 g into another, then measure the cereal separately. Having everything ready matters because the mixture begins thickening as soon as the cereal is added.
  2. Place the remaining 165 g butter in a heavy-bottomed 5 to 6-quart saucepan. Melt over medium heat, stirring and scraping the bottom with a heat-resistant spatula. The butter will foam, crackle, and then quiet as its water evaporates. Continue cooking for 6 to 8 minutes, until the milk solids beneath the foam are chestnut brown and smell nutty. Remove the pan from the heat immediately if the specks begin turning very dark, since they can burn quickly.
  3. Reduce the burner to low and return the saucepan to the heat. Add the 510 g portion of marshmallows and stir continuously, scraping the browned milk solids from the bottom so they disperse through the mixture. Cook for 2 to 4 minutes, just until no large marshmallow lumps remain and the mixture looks glossy and elastic. Do not let it boil. Remove from the heat, then stir in the vanilla and fine salt until evenly incorporated.
  4. Immediately add the crisp rice cereal to the saucepan and fold with the silicone spatula, bringing the mixture up from the bottom rather than stirring aggressively. When the cereal is almost evenly coated but a few dry patches remain, fold in the reserved 57 g marshmallows. Transfer to the prepared pan while warm. Use the buttered spatula to spread the mixture into the corners and level the top with light, broad presses. Stop once the layer is even because firm packing will make the bars hard.
  5. Leave the pan uncovered at room temperature for about 60 minutes, until the slab feels set at the edges and no longer shifts when the pan is nudged. Do not refrigerate it to speed cooling because cold air can make the bars firm and encourage surface moisture later. Lift the slab out using the parchment and place it on a cutting board. With a large sharp knife, cut into 24 bars, wiping the blade if sticky marshmallow begins pulling at the edges.

Notes

  • Watch the milk solids beneath the butter’s foam rather than judging by foam color alone. The solids should be chestnut brown, not black, when the pan comes off the heat.
  • Use a saucepan large enough to hold the cereal. Extra room lets you fold efficiently without breaking the delicate puffed grains or scattering them over the counter.
  • Keep the marshmallow heat low and stop cooking as soon as the mixture is smooth. Prolonged heat drives away moisture and is a common reason cereal treats become tough.
  • Butter the working face of the spatula before leveling the mixture. This prevents sticking without requiring heavy pressure that would compress the cereal.
  • For tidy portions, let the slab set fully and use one confident downward cut rather than sawing. If the knife sticks, wipe and lightly butter the blade before continuing.