With brown butter (and double butter, at that) and salt, these salted brown butter Rice Krispies treats are sure to be the best you’ve ever had! (Scroll down for video!)
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The Best Rice Krispies Treats
Rice Krispies treats have always been fine in my book. Not my favorite. Just fine. Just okay. That is, until I tried Smitten Kitchen’s Rice Krispies treats. Salted brown butter Rice Krispies treats. They are sheer perfection. They are my contribution to 90% of potlucks and birthday parties. They are, simply put, the best version of Rice Krispies treats out there, especially zhuzzed up with just a tiny bit more salt than the original recipe. Ah, yes.
What Makes These Rice Krispies Treats So Amazing?
- Double butter. They’re totally healthy. Got it? Butter is health food. The extra butter makes them so rich but also it makes the texture absolutely amazing.
- Browning the butter. Shhhhhh. Trust me. This adds a depth of flavor that you won’t even believe, and if you are willing to stand and watch the butter for five minutes so it doesn’t burn, it’s totally easy too.
- Salt. Just a little bit. I love a sweet and salty vibe. Did you know that salt intensifies flavors? Don’t leave it out here.
- Using a small pan. Usually, this size recipe for RKTs would be made in a 9×13 inch pan. I make them in an 8×8 inch pan so they are double thick. Combined with the double butter, this makes the texture of these RKTs out of this world.
How Do You Make Salted Brown Butter Rice Krispies Treats?
Glad you asked! They’re so easy!
- Butter an 8×8-inch square baking pan.
- Place one stick (4 ounces or 8 tablespoons) of unsalted butter in a heavy-bottomed pan over medium heat. Cook, stirring/swirling frequently, until the butter is golden brown. Don’t turn your back – it will burn in an instant!
- Stir in 1 1/2 teaspoons of kosher salt (or 3/4 teaspoon of table salt, which is much saltier than kosher salt).
- Add 10 ounces of mini marshmallows.
- Stir the marshmallows until completely melted. I find it helpful to place the pan back over medium heat to help the marshmallows melt.
- Stir in 6 ounces (half of a regular size box) of crisped rice cereal. I am not brand loyal. This is about 5 1/2 cups of cereal.
- Turn the mixture into the buttered pan.
- Use the butter wrapper to press the mixture into the pan.
- Cool the treats completely. Turn them out onto a cutting board and cut into 16 squares.
By the way, Deb Perelman’s recipe is featured in her original Smitten Kitchen Cookbook. I also love her second cookbook, Smitten Kitchen Every Day. She has wonderful recipes. I encourage you to check out her website and her books!
Since I discovered the tricks of doubling the butter and using a smaller pan, I have developed a true passion for Rice Krispies treats. Try my other recipes: wedding cake Rice Krispies treats, candy corn Rice Krispies treats, and malted chocolate Rice Krispies treats!
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Yield: 16 squares
5 minPrep Time:
10 minCook Time:
- 1 stick unsalted butter plus more for buttering the pan
- 1 bag miniature marshmallows
- 1 teaspoon kosher or sea salt
- 6 ounces (1/2 of a regular size box) crisped rice cereal
- Generously butter an 8 x 8 dish.
- Place the stick of butter into a Dutch oven over medium heat. Don't throw away the wrapper-I like to smear a little bit of the butter that I used to butter the pan onto the wrapper (I'll use this at the end).
- Cook the butter, stirring frequently, until browned bits separate and the butter stops foaming. Don't walk away or you'll burn the butter!
- Stir in the marshmallows and the salt. Stir until completely melted and smooth and remove from heat.
- Add the cereal and stir until completely coated with the marshmallows. Spread into the buttered pan. Use the buttered wrapper to press the mixture into the pan.
- Allow the Rice Krispies treats to cool completely. Turn out of the pan and cut into squares.
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Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!