Caramelized Brown Butter Rice Krispies Treats

Total Time
Prep 15 mins
Cook 0 mins

This is from the NY Times. I've tried this twice. Like most NY Times recipes it wasn't very specific. The first time I made it in a 9x13 pan but I thought they were too thick. The second time I made them in a half sheet pan with a Silpat on the bottom and they came out better. This comes out much crispier than regular Rice Krispie treats. You can use salted or unsalted butter.

Ingredients Nutrition

  • 8 ounces butter, preferably cultured plus extra
  • butter, for pan
  • 1 (10 1/2 ounce) bag marshmallows
  • 1 (12 ounce) box Rice Krispies


  1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
  2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
  3. When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
  4. Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan (either 9x13 for thick pieces or a cookie sheet with a rim for thinner pieces) and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.