These Brown Butter Vanilla Rice Krispy Treats are easily the BEST RKTs I have EVER made, hands down. Just a few simple tweaks transform a humble recipe into a gourmet creation!
I hope you guys had a relaxing Memorial Day Weekend!
I spent it partially by the pool, partially dating (yes, dating!), and partially with friends grabbing dinner. I’d say it was a good one!
And now that summer is practically here, it’s time for all the no-bake treats. Starting with arguably one of my favorite no-bake treats, the rice krispy treat!
Everyone has made a rice krispy treat before – they’re basically just three ingredients – but you can easily elevate them to make them out of this world AMAZING. That is what this recipe is all about today, and I’ll teach you how!
Brown Butter Vanilla Rice Krispy Treats
So brown butter vanilla rice krispy treats have a couple components that are different than your average RKT. The first part being brown butter. What is brown butter? It is butter that you cook past the melted point until it browns and gets nutty and caramelized. The butter will foam, fizzle and pop and then begin to cook and get caramelly browned bits in the bottom of the pan. This is what you want!
To the browned butter, you’ll add in your marshmallows (of course), but also some secret weapons for the best RKTs ever: pure vanilla extract and sweetened condensed milk. I know what you’re thinking – sweetened condensed milk whaaaa-?! But I PROMISE you, this extra special ingredient (and one of my FAVE secret weapons in the kitchen) gives these squares a buttery, caramelly, vanilla-y flavor that is just incredible.
Mix in your rice krispies cereal and a couple extra marshmallows for some gooey pockets of goodness, then you’ll press the mixture into your prepared pan.
The hardest part is letting them set and firm up, but thankfully it doesn’t take very long.
Rice Krispy Treats are seriously one of my ultimate weaknesses, and these ones are no exception. The sweetened condensed milk + nutty browned butter + rich vanilla flavors are mind-blowingly delicious and so simple. They take no real extra time at all but totally elevate the heck out of these humble squares.
Whatever you do, you MUST make these!
*modestly adapted by Jessie Sheehan’s book Snackable Bakes
Brown Butter Vanilla Rice Krispy Treats
Ingredients
- 5 Tbsp unsalted butter
- 2 tsp pure vanilla extract
- 1/3 cup sweetened condensed milk
- Pinch salt
- 10 oz bag miniature marshmallows, plus 2 extra cups for stirring into the final mixture
- 6 cups crispy rice cereal
Instructions
- Line an 8x8 or 9x9 square pan with parchment paper or foil, extending the sides of the parchment or foil over the edges of the pan. Lightly grease with cooking spray; set aside.
- Add the butter to a medium saucepan and cook on medium heat until melted. Pay close attention, because at this point butter will brown quickly and it can go from browned to burned fast. Butter will start to foam, fizz and sizzle for a few minutes and then you'll begin to notice little browned bits on the bottom of the pan. Swirl the pan occasionally to prevent scorching and to pick up those browned bits. Once the butter is nutty, fragrant and amber in color, remove from heat.
- Stir the sweetened condensed milk, vanilla extract and salt into the butter mixture, then add in 10 oz of the marshmallows and stir until totally smooth and combined.
- Add the crispy rice cereal to a large bowl with the remaining 2 cups of mini marshmallows. Pour the marshmallow mixture over the top and use a wooden spoon or rubber spatula to combine until the crispy rice cereal is fully coated.
- Using greased hands, carefully pat the mixture into the prepared pan (caution, as it may be hot). Pat it into an even layer, but don't compress it too much - the key to great RKTs is to have some air pockets in there. Allow the mixture to set for about an hour before cutting into squares.
These RKTs are seriously phenomenal! My neighbors and I devoured them and I know your fam will love them as well!
Have a super sweet day!
xo, Hayley
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