Brown Butter Rice Krispie Treats with Brown Butter Frosting Recipe
These brown butter rice krispie treats offer a delightful twist on the classic recipe, featuring nutty, toasty brown butter combined with gooey marshmallows and topped with a luscious brown butter frosting. Perfect for Fall, these treats are fluffy, rich, and deliciously addictive.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Brownies & Bars
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Brown Butter
- 1 cup unsalted butter (226g)
Brown Butter Rice Krispie Treats
- 1/2 cup brown butter – made above (113g)
- 12 oz. marshmallows (about 7 cups mini or regular sized) (340g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt
- 6 cups puffed rice cereal (160g)
- 1 cup mini marshmallows (optional)
- Non-stick cooking spray, as needed
Brown Butter Frosting
- 1/2 cup brown butter, room temperature – made above (113g)
- 1 cup powdered sugar (125g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/4 tsp fine salt
- 2 tsp milk of your choice or heavy cream (optional/if needed) (10g)
Instructions
- Brown the Butter: Place 1 cup of unsalted butter in a large, light-colored pan over medium heat. Stir constantly with a rubber spatula to prevent burning. The butter will melt, foam, and begin turning golden brown after 5–6 minutes with a nutty aroma. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Set aside 1/2 cup of this brown butter with toasted milk solids for the frosting.
- Prepare the Pan: Line an 8-inch square pan with parchment paper and lightly spray with non-stick cooking spray. Set aside.
- Make Brown Butter Rice Krispies: In a large pot or Dutch oven, combine 1/2 cup of warm brown butter with marshmallows over medium heat. Stir until the marshmallows melt and form a smooth mixture. Turn off heat and stir in vanilla extract and salt. Remove pot from heat and add puffed rice cereal in two batches, stirring until fully coated. Optionally, fold in 1 cup mini marshmallows for added texture.
- Set the Treats: Transfer the mixture to the prepared pan. Using a rubber or offset spatula, gently press into an even layer without flattening too much to keep treats light and fluffy. Allow to cool for at least 15 minutes.
- Make Brown Butter Frosting: In the bowl containing 1/2 cup brown butter, add powdered sugar, vanilla, and salt. Stir slowly and thoroughly until combined. If the frosting is too thick, add milk or cream 1 teaspoon at a time until desired consistency is achieved.
- Frost and Finish: Spread the brown butter frosting evenly over the cooled rice krispie treats. Optionally sprinkle flaky sea salt on top. Cut into squares and serve.
Notes
- You can double the recipe and press into a 9×13-inch pan for a larger batch.
- Prepare the pan before melting marshmallows to avoid sticky delays.
- Mini marshmallows melt faster and are recommended if available.
- Add the rice krispies in two portions for easier mixing.
- Allow treats to cool at least 15 minutes before frosting and cutting.
- Store in an airtight container at room temperature for 2 days or refrigerated up to 5 days. Freeze up to 6 weeks for longer storage.
- These treats taste equally delicious the next day, making them great for advance preparation.
Keywords: brown butter, rice krispie treats, brown butter frosting, fall recipes, marshmallow treats, American dessert
