Salted Brown Butter Rice Krispie Treats

A stack of three Salted Brown Butter Rice Krispies Treats on top of each other.

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings squares

Calories 327kcal

Author Whitney Wright

Equipment

8x8 inch glass baking dish

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 8x8 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.

Don’t press the mixture into the pan too hard! Doing this will cause the treats to get dense and hard.

Store at room temperature in an airtight container or Ziplock bag for 3-5 days to prevent the treats from drying out.

Don’t store them in the fridge or else they will go hard and won’t soften back up at room temperature. (Same with freezing!)

Nutrition