Rice Krispie Treats with Marshmallows
Our homemade Brown Butter Rice Krispie Treats with marshmallows are incredibly delicious. The special ingredient? Browned butter—it adds a rich, nutty flavor that truly sets these treats apart. Browning the butter deepens its flavor, imparting a caramel-like richness that enhances the overall taste of the treats.
Tools
Ingredients
- 2 10-oz bags mini marshmallows, divided 👉 Jet-Puffed mini marshmallows recommended.
- 12 tablespoons (1-½ sticks) unsalted butter, plus more for greasing the pan , cut the butter into equal-sized pieces to melt more evenly. (Save the butter wrappers!)
- 2 teaspoons Vanilla Extract
- ¼ teaspoon kosher salt
- 9 cups (250g) Kellogg’s Rice Krispies
Instructions
- Lightly grease a large bowl and a 9 x 13-inch pan with softened butter. Set aside 2 cups of marshmallows.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat until it starts to foam, about 3 minutes. Reduce heat to low and continue to cook, stirring constantly with a heat-resistant silicone spatula, until the bubbling stops and tiny brown specks (milk solids) begin to turn golden, about 2 to 3 minutes.
- As soon as the butter smells nutty aroma and turns a deep golden brown, turn off the heat.👉⚠️Keep a close eye on it here. You want those tiny brown specks to go from golden to deep golden brown, but not black.
- Turn off the heat and add the remaining marshmallows, vanilla, and salt to the melted butter. Stir to combine. Turn the heat back on low and stir until all the marshmallows are melted and the mixture is smooth. Transfer the mixture to the prepared bowl. (If your pot is large enough, you can mix the rice cereal and mini marshmallows directly in it, as long as there's plenty of room to fold everything together.)
- Add the rice cereal. Fold to combine until the cereal is evenly coated with the marshmallow mixture.
- Add the reserved marshmallows and gently stir until they are partially melted and evenly distributed. Avoid overmixing to maintain pockets of gooey marshmallow.
- Transfer the mixture to the prepared pan and press it into an even layer using a buttered spatula or the back of a spoon.
- Let the mixture cool at room temperature for at least an hour to set.
- Once cooled, cut into squares. For the freshest taste and perfect texture, serve these bars on the same day they're made.
Notes
How to Store
Rice Krispie Treats are best consumed fresh. However, they can be stored for up to two days at room temperature in an airtight container or covered with plastic wrap. If you want to store them for a longer period, you can refrigerate them for up to five days. However, keep in mind that they may start to soften after a day or two.
Make Ahead & Freeze
While I don't recommend freezing, Rice Krispie Treats taste best when enjoyed fresh. To freeze, layer the treats separated by parchment paper in an airtight container. They can be frozen for up to 6 weeks. Before serving, allow them to stand at room temperature for 15 minutes.
Nutrition Facts
Rice Krispie Treats with Marshmallows
Amount per Serving
Calories
137
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
99
mg
4
%
Potassium
16
mg
0
%
Carbohydrates
8
g
3
%
Fiber
0.04
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
971
IU
19
%
Vitamin C
6
mg
7
%
Calcium
4
mg
0
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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