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Brown-Buttered Rice Krispie Treats

These taste just like your favorite bakery Rice Krispie Treats; fluffy, sweet, with a hint of extra buttery/nutty flavor.
Course Dessert
Servings 24


  • 1 1/2 sticks unsalted butter
  • 1 tbsp light brown sugar
  • 3 bags (10 oz) of mini marshmallows
  • pinch of salt
  • 1 tsp pure vanilla extract
  • 10 c. Rice


  • Butter a 9 x 13 pan. Line with a strip of parchment paper. (this makes it easier to lift when done to slice)
  • In a large pot, melt butter over medium heat. Heat butter until, the milk solids begin to separate and darken. The butter is ready when you see dark flecks throughout the butter.
  • Once butter is browned, add brown sugar and stir.
  • Next, add in 2 of the 3 bags of marshmallows, stir until melted and smooth.
  • Immediately remove from heat and add pinch of salt and vanilla, stir. Quickly mix in the Rice Krispy Cereal.
  • Finally, add the last bag of marshmallows, and fold in.
  • Dump mixture into the buttered pan. Lightly spread into place, this will yield fluffy and light treats. DO NOT press them down firmly as this will make them too firm.
  • Allow treats to cool before cutting into 24 squares (4 squares x 6 squares). Store any leftovers in an airtight container.


  • Pre-measure all ingredients. Since the name of the game is speed when assembling, this makes it quicker and easier.
  • Cut the tops off your marshmallow bags too! 
  • Use only mini-marshmallows. Big ones work of course, but it takes MUCH longer to melt, and they don't work with the last step.
  • Press mini M&M's, sprinkles, or mini chocolate chips into the top.
  • Dip 1/2 the treat into melted chocolate. Leave plain or sprinkle with candies or sprinkles.
  • Add gel food coloring to the melted marshmallow mixture to add color to the treats.
Keyword cereal treats, rice krispie treats, rice krispies