I promise you've never had Rice Krispie treats quite like these! Thick and chewy and flavored with browned butter plus hints of bourbon, vanilla, and sea salt, these brown butter Rice Krispie treats take this classic childhood dessert to the next level!
Do you remember the way you used to crave Rice Krispie treats as a kid?
If you think you've outgrown the taste of these nostalgic treats then think again!
This grown-up take on one of our favorite childhood desserts adds sophisticated flavor and mouth-watering richness to the classic Rice Krispie treats. You won't be able to eat just one!
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Why You'll Love This Recipe
If you love an elevated take on a classic, then you're going to fall head-over-heels for these Rice Krispie treats with brown butter, sea salt, and a hint of bourbon!
The original recipe for Rice Krispie treats uses just 3 Tablespoons of butter, 10 ounces of marshmallows, and 6 cups of cereal. The result is a thin, not-chewy-enough treat.
This recipe uses 50% more cereal, 100% more marshmallows, and more than 4 times the amount of butter for Rice Krispie treats that are thick, buttery, ultra-marshmallow-y, and perfectly chewy!
But what really takes these treats over the top is the flavor! First instead of merely melting the butter, we'll brown it to add a delightfully toasty, nutty flavor to the bars. We'll add a bit of bourbon and vanilla for a beautifully nuanced flavor, and a bit of sea salt to enhance it all.
This recipe uses a few extra ingredients and a tiny bit more effort than the original, but it all still comes together in just one pot in 30 minutes. And the results are 100% worth it!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Mini Marshmallows - Marshmallows add flavor and chewiness to these treats. I recommend using mini marshmallows because they'll melt more easily and are the perfect size if you're adding some unmelted marshmallows to the mix for added texture.
Unsalted Butter - Butter adds flavor and richness to the treats, and it works with the melted marshmallows to hold the bars together. Unlike classic Rice Krispie treats that simply melt the butter, we'll brown the butter, cooking it until the water evaporates and the milk solids in the butter become toasted. Browning the butter is optional but adds a big dose of toasty flavor to these treats.
Bourbon - Bourbon adds a subtle and sophisticated flavor that's similar to vanilla. If you don't have any on hand or want to keep the treats kid-friendly, you can substitute an equal measure of vanilla extract.
Vanilla Bean Paste - Vanilla bean paste adds a punch of vanilla flavor along with beautiful vanilla bean specks to the treats. If you prefer, you can substitute an equal measure of vanilla extract.
Fine Sea Salt - A bit of sea salt helps to amplify the flavors and balance the sweetness in these treats.
Rice Krispies cereal - This airy, lightly crunchy cereal is the key ingredient in these treats.
Special Equipment
In addition to essential baking equipment (like a spatula), I recommend some special tools for making this recipe.
- A Dutch oven or other large pot, for cooking the butter and marshmallows and for mixing the treats.
- A 9x13 pan, for forming the treats. For perfectly square bars, use a metal pan with a rectangular bottom (rather than a glass pan with a rounded bottom edge).
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Brown the butter by cooking the butter past the point of melting, until the water evaporates and the milk solids become a toasty brown color.
Step 2: Remove the pot from the heat and add the marshmallows, stirring until they are completely melted and smooth. Add bourbon, vanilla, and salt and stir until blended.
Step 3: Add the cereal to the pot and stir until it's completely coated in the marshmallow mixture. Add more marshmallows to the pot and fold them into the cereal mixture.
Step 4: Scoop the mixture into a 9x13 pan that's lined with parchment paper and lightly sprayed with cooking spray.
Step 5: Gently without pressing down on the mixture, spread the cereal mixture to fill the pan and flatten the top. A butter wrapper is the perfect tool for this step!
Step 6: Let the treats cool and set for at least 30 minutes before slicing into squares and enjoying.
Recipe Tips
When adding the mixture to the pan, add scoops of mixture all around the pan instead of dumping all of it in one spot. This will make it easier to spread the mixture evenly around the pan without squishing it.
Save the wrapper from the stick of butter! The buttery piece of parchment is the perfect tool for gently pressing the treats into the pan, since it's already non-stick!
This is the most important tip of all if you want to make Rice Krispie treats that are chewy instead of dense: DO NOT pack the mixture into the pan! Flatten the mixture gently but do not push down on the mixture to keep it light and chewy. Packing the mixture into the pan will create firm, dense treats.
Setting aside marshmallows to fold into the mixture is optional. You can instead melt all of the marshmallows into the butter. But folding in some unmelted marshmallows makes for extra pretty treats!
Storage Instructions
Store treats in an airtight container at room temperature for up to 5 days. To keep the treats fresh for longer, store them uncut, only cutting them into squares when you're ready to eat them.
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Recipe
Brown Butter Bourbon Rice Krispie Treats
Special Equipment
- Large pot (like a Dutch oven)
- 9x13 pan
Ingredients
- 20 ounces (567 grams) mini marshmallows, divided
- 14 Tablespoons (196 grams) unsalted butter
- 2 teaspoons (10 grams) bourbon (or vanilla extract)
- 1 teaspoon (5 grams) vanilla bean paste (or extract)
- ½ teaspoon (3 grams) fine sea salt
- 9 cups (216 grams) Rice Krispies cereal
Instructions
- Line a 9x13 pan with parchment paper and lightly spray the parchment with cooking spray. Set aside.
- Set aside two cups of the marshmallows to save for folding into the treats.
- In a Dutch oven or large pot, brown the butter by cooking the butter over medium-low heat past the point of melting, until the water evaporates and the milk solids become a toasty brown color.
- Immediately remove the pot from the heat and add the marshmallows. Stir until the marshmallows are completely melted and smooth. You may need to return the pot to medium-low heat to fully melt the marshmallows.
- With the pot off the heat, add bourbon, vanilla, and salt and stir until blended.
- Add the cereal to the pot and stir until it's completely coated in the marshmallow mixture.
- Add the reserved marshmallows to the pot and fold them into the cereal mixture.
- Scoop the mixture into the prepared pan. Gently without pressing down on the mixture, spread the cereal mixture to fill the pan and flatten the top.
- Let the treats cool and set for at least 30 minutes before slicing into squares and enjoying.
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