Brown Butter Rice Krispie Treats are a delicious and ultra-gooey sweet and salty treat made with that classic brown butter caramel-like flavor and have pockets of soft marshmallows in every bite!

Three, thick, brown butter Rice Krispie treats stacked on top of each other, with mini marshmallows scattered around the base.

These are not your normal rice krispie treats. Browning the butter sends these treats out of this world! The butter takes on this delicious nutty and caramel-like flavor that really adds a depth of flavor to these delicious treats. 

Also, I’m convinced that salting rice krispie treats needs to be a law because without it, these treats are far too sweet. We’ll make it a Salt & Baker law. Repeat after me: I promise to always salt my rice krispie treats. 😊

Who Invented Rice Krispie Treats?

I was curious, so I looked it up! And it’s a fun story. The story begins back in Iowa in 1903 when Harriet Mildred “Millie” Day was born, according to a report from the Des Moines Register. Out of university, Millie got a job at Kellogg’s, and get this: The man who became her husband asked her dad for her hand in marriage and Millie’s dad said, “Well, Millie has worked very hard, and if it’s OK with her new bosses, it’s OK with me,” according to the Des Moines Register. 😂 Good thing, too. Because Millie would go on to work at Kellogg’s, traveling around the country doing cooking schools for Kellogg’s customers and eventually creating rice krispie treats (rumored around 1939). Des Moines Register reports that a previous version of the treat used “puffed wheat and molasses” and that Millie said marshmallows “would be less messy.” (I can just picture this cute lady problem solving ha).

So, Kellogg’s decided to test the treat out with a Camp Fire girls organization in Kansas City who had reached out to the company for ideas for fundraising. That finds Millie on a train with baking trays and a mixer, making the treats while the Camp Fire girls wrapped them and sold them door-to-door. Isn’t that such a cool story?! Learning the history behind food is so fascinating.

Lets be honest, y’all came here for the food so let’s get the butter out — and the salt, clearly — and get cooking!  

A pair of hands pulling a gooey Rice Krispie treat apart.

Ingredients

  • Unsalted butter — We’re going to brown the butter before incorporating it into the rice krispies. This will really give an added delicious flavor to this yummy treat!
  • Mini marshmallows — Divided. You need to use the mini marshmallows, sorry the large ones just won’t give the same results.
  • Kosher salt — This is a courser salt than your normal table salt. If you are using normal table salt, you’ll want to reduce how much salt you are using. Here’s the breakdown: 1 teaspoon of table salt = 1 ¼ teaspoons kosher salt.
  • Vanilla extract — Paired with the browned butter, this provides a delicious caramel flavor.
  • Rice Krispies cereal — Any brand will do.
  • Flaky sea salt for sprinkling — This is a must when it comes to rice krispie treats. I wish I knew about adding flaky sea salt on top of these bad boys much sooner! Plus, I’m all ‘bout the garnish, friends 🙂 
A bowl of mini marshmallows, crisp rice cereal, vanilla, butter, and kosher salt against a white background.

How to Make Rice Krispie Treats with Brown Butter

  1. Line an 8×8-inch brownie pan with aluminum foil. Spray the foil with nonstick cooking spray. This will help us remove the treats from the pan SO much easier.
  2. In a large pot over medium-low heat, melt the butter. After the butter is melted, turn the heat down to low. Now we are going to brown the butter. It takes about 5 minutes. Stir frequently throughout this process to prevent the butter from burning. The butter will turn foamy and golden colored specks will appear on the bottom of the pan. The butter will have a beautiful nutty aroma. 
A white sauce pan with browned butter (a light amber color) in it.
  1. Once the butter has taken on a nutty color, stir in 8 cups of the mini marshmallows. 
  2. Once the marshmallows have just melted, stir in the kosher salt and vanilla extract. 
  3. Remove the pot from heat and stir in the Rice Krispies cereal. Mix until the mixture is completely covered in the marshmallow mixture.
  4. Stir in the remaining 2 cups of mini mallows. (We hold this out and add it now so we can get some of those yummy marshmallow pockets.) 
  5. Spoon the mixture into the prepared 8×8-inch pan. Gently press the mixture into the pan. Sprinkle some sea salt over the rice krispie treats.
  6. Let set for 30-60 minutes, then remove the foil and lift the rice krispie treats from the pan. Slice into squares. Store in an airtight container for 2-3 days. 

Tools Used for This Recipe

8×8-inch pan

Large pot

Wooden spoon

A close up photo of Rice Krispie treats being stirred in a pot with a wooden spoon.

Recipe Tips

If you don’t have aluminum foil you can line the pan with parchment paper. Don’t forget to dust the parchment/aluminum with nonstick cooking spray! This will make removing the treats much easier.

Stir the butter frequently while browning so it doesn’t burn. You can tell when the butter is browned when the butter turns foamy and you can see golden colored specks on the bottom of the pan. The butter will be amber in color and will also take on a beautiful nutty aroma. 

If you use salted butter, reduce the salt in the recipe. 

Don’t press the rice krispies into the pan too hard! You don’t want the treats too compact in texture.

Spray your wooden spoon (or hands) with nonstick cooking spray prior to pressing the Rice Krispie treats into the pan, this will prevent the gooey treats from sticking to the spoon and/or your hands.

Remember to hold out 2 cups of mini marshmallows and add them into the mix after the first bunch of mallows. Doing this creates a softer and gooey-er treat.

Don’t. Forget. The. Flaky. Salt. On. Top. 🙂 

Salted Brown Butter Rice Krispie Treats pressed into a foil lined square pan against a white background.

FAQ

Can rice krispie treats be made with marshmallow fluff?

Sure! I like using traditional marshmallows because I like having those pockets of gooey marshmallows in my treats! With marshmallow fluff, you won’t get that. If you are using the fluff, a 7 ½-oz. jar of marshmallow fluff is equal to 4 cups of mini marshmallows. However, I have not made this recipe with marshmallow fluff before so I have zero idea how it will turn out (I much prefer using real marshmallows). Just something to keep in mind!

How long will rice krispie treats last?

I’d say about 2-3 days they’ll stay fresh and soft, but only if you store them correctly. To ensure the softest texture, wrap each rice krispie square individually in plastic wrap and store in a zip-top bag. 

Are rice krispie treats good for you?

I’m afraid there isn’t much nutritional benefit in rice krispie treats. They are just that — a delicious treat! 

A hand grabbing a cut square of Salted Brown Butter Rice Krispie Treats.

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If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️

Three, thick, brown butter Rice Krispie treats stacked on top of each other, with mini marshmallows scattered around the base.
Print Review
5 from 1 vote

Salted Brown Butter Rice Krispie Treats

The key to making the most irresistible and gooey Rice Krispie treats: #1. Brown the butter #2. Add flaky sea salt. This recipe is SO amazing! Can't wait for you to try it!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 9 squares

Ingredients
 

  • 7 tablespoons unsalted butter
  • 10 cups mini marshmallows - divided, yes use mini marshmallows!
  • 1/4 teaspoon kosher salt - see notes
  • 1/2 teaspoon vanilla extract
  • 6 cups Rice Krispies cereal
  • flaky sea salt - for sprinkling

Instructions
 

  • Line an 8"x8" inch square brownie pan with aluminum foil. Spray the foil with nonstick cooking spray. 
  • In a large pot over medium-low heat melt the butter. After it has melted, turn the heat down to low. Now we brown the butter, it will take about 8 minutes for the butter to brown. Stir frequently throughout this process. The butter will turn foamy and golden colored specks will appear on the bottom of the pan. Stir frequently to prevent the butter from burning. The butter will have a beautiful nutty aroma. 
  • Once the butter has taken on a nutty color, stir in 8 cups of mini marshmallows. 
  • Once the marshmallows have just melted stir in the kosher salt and vanilla extract. 
  • Remove the pot from heat and stir in the Rice Krispies cereal. Mix until the mixture is completely covered in the marshmallow mixture.
  • Stir in the remaining 2 cups of mini mallows. 
  • Spoon the mixture into the prepared 8×8 inch pan. Gently press the mixture into the pan (but don’t press too hard you don’t want the treats too compact. Sprinkle some sea salt over the rice krispie treats.
  • Let set for 30-60 minutes then remove the foil and lift the rice krispie treats from the pan. slice into squares. Store in an airtight container for 4-5 days. 

Notes

Kosher salt is different from table salt, in fact, kosher salt has a larger grain. I prefer using kosher salt in this recipe but if you don’t have it and can’t get it, use table salt and use just 1/8 tsp. 
 

Nutrition

Calories: 327kcal (16%)Carbohydrates: 61g (20%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 6g (30%)Cholesterol: 23mg (8%)Sodium: 209mg (9%)Potassium: 23mg (1%)Fiber: 1g (4%)Sugar: 34g (38%)Vitamin A: 1514IU (30%)Vitamin C: 12mg (15%)Calcium: 4mgIron: 6mg (33%)
Course: Dessert
Cuisine: American
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