Salted Brown Butter Rice Crispy Treats

About These Rice Crispy Treats

These Salted Brown Butter Rice Crispy Treats take the classic childhood favorite and elevate it just enough to make them insanely addicting. Browning the butter adds a nutty, caramel-like depth, the vanilla + almond extract add warmth and flavor, and the finishing touch of Maldon Sea Salt makes it so you cannot stop consuming. They’re simple, fast, and dangerously easy to eat — the kind of dessert you make “for someone else” and then end up keeping at least half the pan for yourself.

Why You’ll Love This Recipe

Classic rice crispy treats with a gourmet twist
Brown butter adds rich, toasty flavor
Almond + vanilla extract make them extra fragrant
Maldon salt cuts the sweetness perfectly
No baking required
Perfect for parties, holidays, lunchboxes, or cravings
Only a handful of inexpensive ingredients

Ingredients You’ll Need

Rice crispy cereal
Mini marshmallows
Salted butter
Vanilla extract
Almond extract
Maldon sea salt

How to Make It

Brown the butter in a large pot until golden and nutty. Stir in the vanilla and almond extract, then melt in the marshmallows until smooth. Fold in the rice crispy cereal until fully coated, then press the mixture into a lined pan. Sprinkle with Maldon sea salt and let set before slicing.

Tips for Success

Don’t walk away while browning butter — it goes from perfect to burnt fast
Add the extracts OFF the heat so they don’t scorch
Use fresh marshmallows — stale marshmallows don’t melt smoothly
Gently press the mixture into the pan; packing too tightly makes them hard
Line your pan with parchment for easy removal
Finish with flaky salt while warm so it sticks

Frequently Asked Questions

Can I use unsalted butter?
Yes, but you’ll lose the salted-brown-butter flavor profile. If using unsalted, add ½ teaspoon salt to the butter as it browns.

Can I make these ahead of time?
Yes. They stay fresh for 2–3 days tightly covered at room temperature.

Can I make them thicker or thinner?
Absolutely. Use an 8×8 for thick, bakery-style squares, or a 9×13 for thinner treats.

Can I freeze rice crispy treats?
You can — wrap tightly and freeze up to 1 month. Thaw at room temperature.

Can I add mix-ins?
Yes! Mini chocolate chips, M&Ms, sprinkles, chopped nuts, or crushed pretzels are all great additions.

What to Serve With These Treats

A scoop of vanilla ice cream
Hot chocolate or coffee
A dessert board with brownies + cookies
Summer picnic or Holiday dessert spread

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Salted Brown Butter Rice Crispy Treats

Yield: 12

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Ingredients

9 cups rice crispy cereal
2 10 oz bags mini marshmallows
1/2 cup salted butter (2 sticks)
2 teaspoons vanilla extract
1 teaspoon almond extract
Maldon Sea Salt

Instructions

Line a 9x13 inch baking pan with parchment paper or lightly grease with butter.
In a large heavy pot over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until it turns golden brown and smells nutty, about 3-5 minutes. Be careful not to burn it; once it starts browning, it can go quickly.
Once the butter is browned, remove the pot from the heat. Immediately stir in the vanilla extract and almond extract into the hot butter.
Return the pot to low heat, then add the marshmallows. Stir continuously until the marshmallows are completely melted and well combined with the butter.
Pour the Rice Krispies into the pot. Stir until the cereal is uniformly coated with the marshmallow mixture.
Transfer the mixture into the prepared baking pan. Use a greased spatula (or greased hands) or a piece of parchment paper to press it down evenly.
While the mixture is still warm, sprinkle Maldon sea salt over the top.
Allow the treats to cool at room temperature for at least 30 minutes, or stick in the fridge until set.
Once set, lift the treats out of the pan using the parchment paper, then cut into squares with a sharp knife & ENJOYYYY!!!