Browned Butter Vanilla Rice Krispie Treats
These browned butter vanilla rice krispie treats take this classic dessert to a whole new level. They are the best rice krispie treats ever!
⭐️⭐️⭐️⭐️⭐️ I made these yesterday and my husband said, “Why do these taste gourmet??” You are so right, these take rice krispie treats to another level! Wow! I want to eat the entire pan by myself! Thanks for another great recipe! -Jennifer
Why These Are the Best Rice Krispie Treats Ever
This recipe keeps the simplicity of the much-loved, classic rice krispie treat while still elevating them into next-level delicious territory.
- Browning the butter in the first step (it’s easy and fast!) results in next-level flavor.
- This recipe has the perfect ratio of marshmallows to cereal resulting in chewy, gooey treats that hold their shape.
- These rice krispie treats adapt very well to a myriad of add-ins: like M&Ms, mini chocolate chips, or sprinkles.
All the 5-star reviews agree with me (best feeling ever) that these really are the best rice krispie treats. This is an old-school, beloved dessert that is now better than ever!
How to Make These Simple Treats
- Cook the butter in the saucepan until the solids are nutty and golden. This is called browned butter and it will change your life.
- Add the marshmallows and cook over low heat until they are mostly melted with a few lumps still hanging around.
- Off the heat, stir in the cereal until evenly combined.
- Press the cereal mixture into a 9X13-inch pan.
Pro Tip: For gooier treats, press into the pan lightly. For firmer, sturdier treats, press into a more firm layer.
Key Ingredients Notes
- Butter: I always use salted butter (better flavor!). European-style butters work well in this recipe, too. Different brands of butter have different amounts of water – so depending on the brand you are using, it may sputter and bubble more or less while browning.
- Large Marshmallows: I prefer using large marshmallows vs mini marshmallows, but in reality, either can be used. Just make sure to use enough and measure out 16 ounces (especially if the bags of marshmallows you are using are the 10- or 12-ounce sizes).
- Vanilla: Don’t leave out the vanilla extract! It pairs so well with the brown butter and adds to the overall flavor of the treats.
- Salt: A pinch of coarse, kosher salt is all you need to help balance the sweet flavors in the rice krispie treats.
- Crisp rice cereal: Like, Rice Krispies or another brand of rice cereal. If you are making these gluten-free, make sure to source a gluten-free cereal (Rice Krispies aren’t labeled gluten-free, but other varieties are, like Aldi or Nature’s Path).
Freezing Rice Krispie Treats
Did you know that Rice Krispie treats freeze super well? They sure do! Cut them into squares, pop into a well-sealed container with layers separated by parchment paper (or put them in freezer ziploc bags) and freeze. They can be frozen for several months and thaw great at room temperature.
I cannot wait for you to experience the deliciousness of these classic Rice Krispie treats taken up a notch with the browned butter. It’s a super quick extra step that is totally worth it!
I don’t make every day Rice Krispie treats any other way!
Browned Butter Vanilla Rice Krispie Treats
Ingredients
- ½ cup (113 g) salted butter
- 16 ounces (454 g) large marshmallows
- 1 teaspoon pure vanilla extract
- Pinch coarse kosher salt
- 9 cups crisp rice cereal, like Rice Krispies
Instructions
- Butter the bottom and sides of a 9X13-inch pan. Set aside.
- In a large saucepan, melt the butter over low heat and continue cooking as it foams and bubbles. Cook until the butter smells caramelly and fragrant and the small bits of butter solid on the bottom of the pan start to turn golden brown, 3 to 5 minutes (watch closely as brown butter can go from golden to burned quickly!).
- Immediately add the marshmallows and cook over low heat, stirring constantly, until mostly melted with a few small lumps remaining.
- Add the vanilla and salt and stir to combine.
- Remove the saucepan from the heat and stir in the cereal until evenly combined.
- Scrape the mixture into the prepared pan lightly press into an even layer with lightly greased hands. Cool completely at room temperature.
- Cut into squares and serve.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published January 2016; updated June 2026 with new photos, recipe notes, etc.
Browned butter is heaven sent! Try adding a 1/2 cup of sweetened condensed milk to the melted marshmallows before stiriing in the rice krispies and putting them in a 9×9 pan. They are soft and gooey for days after (if they last that long. One time, they did at my house because everyone was gone so I can confidently attest to the soft gooey for days statement)
Wow, Mel! Browning the butter really does take these next level! I scraped out the pot and ate that deliciousness. Then I had to cut one square before they were completely cooled. Probably could have had another but had to stop myself at some point!
Always a hit with my kids and their friends! This recipe is so simple and so yummy. Love how quickly it comes together. My kids friends always request these when they are over.
I make these all the time and they are always a hit!