Browned Butter Krispies Treats
These Browned Butter Krispies Treats are a no-bake, indulgent twist on a classic homemade dessert—crispy, sweet, and impossibly gooey. Perfect for potlucks, after-school snacks, or whenever you crave that warm, homemade comfort of marshmallows and crispy cereal—with a grown-up flavor twist.
Ingredients
- 1/2 cup unsalted butter I like Plugrá or Kerrygold for flavor
- 10 oz mini marshmallows Jet-Puffed works great
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt optional, but heightens sweetness
- 6 cups crispy rice cereal Kellogg’s Rice Krispies or a gluten-free brand
- Optional mix-ins: 1/2 cup mini chocolate chips, 1/2 cup chopped toasted nuts, or a sprinkle of sea salt on top
Instructions
- Place butter in a medium, heavy-bottomed saucepan over medium heat. Stir gently as it melts, then keeps bubbling and turning golden brown—about 5–7 minutes. Watch closely; the moment it smells nutty and you see tiny browned bits, remove from heat.
- Lower heat to low and add all the mini marshmallows. Stir continuously with a silicone spatula until melted and glossy—around 2–3 minutes. This helps prevent scorching.
- Off the heat, whisk in vanilla extract and salt. It’s a small step that makes a big difference in flavor.
- Quickly pour in the crispy rice cereal, folding gently until every flake is coated in that gooey, browned-butter mash. Aim for even coverage without overmixing.
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang. Transfer the mixture and press it down firmly with a buttered spatula or oiled hands—just enough to compact without crushing the crispy bits.
- Refrigerate for at least 30 minutes until set. Use a sharp knife (warmed under hot water and wiped dry) to cut into bars or fun shapes.
Notes
• Use the freshest cereal you can find—stale flakes lose their snap. Measure cereal lightly in the cup, don’t pack it down.
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