These brown butter rice krispie treats are the perfect Fall spin on a classic! With toasty, nutty brown butter, gooey marshmallows, and brown butter icing, they are absolutely delish.

I mean, just look at all those perfect little flecks of toasted brown butter!

How to Make These Brown Butter Rice Krispie Treats

Let’s walk through this recipe together to make sure it turns out as amazing as possible.

Don’t worry, making rice krispie treats is just as simple as you remember. These just have one extra step – browning the butter!

Step 1: Brown the Butter

The first step is to brown the butter for both the rice krispies and the frosting. Get a heat-proof bowl out to pour the butter into once it’s done being browned. Set aside.

Place 1 cup of unsalted butter in a large, light-colored pan over medium heat. Stir the butter the entire time with a rubber spatula to keep it moving.

Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring!! The butter should turn golden brown after 5–6 minutes and be topped with a foamy layer of bubbles.

Shortly after this the foam should kind of fade away and the milk solids at the bottom of the pan will be a perfectly toasted brown. It should have a strong, nutty aroma.

Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the milk solids will burn. It can happen in a flash, trust me!!

Note: While you start with 1 cup of butter, you’ll find that you’re left with less because of the water that evaporates from the butter during the browning process. You should be left with about 3/4 cup of brown butter.

Pour 1/4 cup (56g) of brown butter into a separate, small bowl to make the frosting later (make sure it has both liquid brown butter and some of the toasted milk solids). Set aside.

Step 2: Make the Brown Butter Rice Krispies

Before we get started on the rice krispies, prepare the pan! Things get sticky fast so doing this first is important.

I used a square 8×8-in cake pan which will yield 16 treats. However, you can use any square pan you have on hand.

In a large pot or Dutch oven, stir together 1/2 cup of warm brown butter and 12 oz. of marshmallows over medium heat. 

Stir with a rubber spatula until they’re completely smooth. Then add in the vanilla extract and salt.

Remove the pot from the stove and add half the cereal. Fold it into the melted marshmallows with a spatula. Once combined, fold in the rest of the cereal.

The cereal should be fully coated with the marshmallow mixture at this point.

Once the cereal is mixed in, I like to stir in an additional cup of mini marshmallows.

This is optional but I feel it gives these rice krispies an added bit of texture and looks great when you serve them!

Quickly scoop the mixture into the prepared pan. Use a rubber spatula or offset spatula to gently press the mixture into an even layer.

You don’t want to press down too firmly, or you’ll end up with dense rice krispies – and we want to these to be fluffy and light when you bite into them!

Step 3: Make the Brown Butter Frosting

The last step is to make the brown butter frosting.

Add 1 cup of powdered sugar, 2 tsp milk or cream, 1 tsp vanilla, and 1/4 tsp fine salt into the bowl that already has 1/4 cup of brown butter in it.

It’s ok if the brown butter is still liquid/hasn’t fully cooled to room temperature yet. Stir the ingredients together with a spoon or spatula until combined.

This can get a bit messy, so mix slowly and take your time incorporating the powdered sugar. Scrape the sides and bottom of the bowl as needed.

Spread the frosting over the cooled rice krispies, then add a sprinkle of flakey salt, cut them into squares, and enjoy.

Tips for Making the Best Rice Brown Butter Krispie Treats

• Prepare your pan before you melt the marshmallows! Things will get sticky quickly.
• Mini marshmallows meltdown more quickly! I recommend using them if you can find them.
• Add the rice krispies in two additions. This will make it easier to mix together.
• Let your treats cool for at least 15 minutes before frosting, cutting, and serving.

Making These Brown Butter Rice Krispie Treats in Advance

I’m usually a “fresh is best” kind of girl when it comes to baked goods, but these literally taste exactly the same/just as good the next day! So feel free to make them ahead of time if it will make life easier.

They can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

You can also freeze them in an airtight container for up to six weeks.

Let Me Know What You Think!

If you try this recipe for brown butter rice krispie treats, I’d love to hear what you think of it! Let me know your thoughts by sharing a comment and rating below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations on social media!

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