Browned Butter Rice Crispy Treats

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Browned Butter Rice Crispy Treats take the classic to the next level with a nutty, caramel-like flavor and extra marshmallow goodness.

Prep Time10

Cook Time15

Additional Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Line a 9x13-inch pan with heavy-duty aluminum foil, letting the edges hang over the sides. Lightly grease the foil with butter.
Set aside 2 cups of the marshmallows.
In a large pot or Dutch oven, melt the butter over medium-low heat. Swirl the pan occasionally until the butter turns golden brown.
12 tablespoons unsalted butter
Remove the pot from the heat and add the remaining marshmallows, vanilla, and salt. Return the pot to medium heat and stir until the marshmallows are completely melted.
2 bags mini marshmallows, ¾ teaspoon vanilla extract, ½ teaspoon salt
Remove the pot from the heat again and stir in the cereal until evenly coated.
8½ cups crispy rice cereal
Add the reserved marshmallows and stir gently until softened and partially melted (do not let them melt completely).
Transfer the mixture to the prepared pan. Use a buttered spatula or butter wrapper to press it gently into an even layer.
Let the treats cool at room temperature for at least 1 hour.
Lift the bars out using the foil overhang. Cut into squares or rectangles with a serrated knife.

These are best enjoyed fresh. If slightly firm, leave at room temperature for 10-15 minutes before serving.

Use the butter wrappers to press the mixture into the pan, keeping your hands clean.
If you prefer, lightly spray your hands with cooking spray or butter before pressing.
Small golden specks in browned butter are fine, but if they look dark or black, strain the butter before using.

Microwave: Melt butter and marshmallows together in a large microwave-safe bowl in 30-second bursts, stirring in between. Proceed with the recipe.

Leftover bars can be wrapped individually in plastic wrap and kept in a sealed bag for freshness.