Confession: I’ve never craved a rice krispies treat.
But, well, then I tried these.
True, brown butter rice krispies treats are no longer a novelty. But this recipe takes that toasty, nutty, buttery flavor to a whole new level. Introducing…
- A full(!) tablespoon(!) of vanilla.
- Sweetened condensed milk, which adds additional creaminess and keeps the treats soft and tender.
- An entire teaspoon of salt, to rein in the sweetness.
I’ve since made this recipe three times in as many weeks and am already looking for an excuse to make them again.
Turns out, cravings abound.Print
Very Vanilla Salted Brown Butter Rice Krispies Treats
- Prep Time: 15 minutes
- Inactive Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 16 Treats 1x
- Category: Bars
- Method: No-Bake
- Cuisine: American
It's very helpful to use a flexible heatproof spatula when making these.
- 1 stick unsalted butter, cut into pieces (4 oz, 8 TB)
- ⅓ cup sweetened condensed milk (105 g)
- 1 TB pure vanilla extract
- 1 teaspoon fine-grain salt (like table or sea salt)
- 1 (10-ounce) bag mini marshmallows, plus 1 cup (40 g), divided
- 6 cups Rice Krispies (170 g)
- Butter an 8x8 square pan. Line with parchment or wax paper, leaving an overhang over two opposite sides of the pan.
- In a large, deep pot over medium heat, melt the butter, swirling the pot often, until it browns, smells nutty, and begins to sputter, about 5 minutes. Stir in the sweetened condensed milk, vanilla, and salt with a flexible spatula until combined, being sure to scrape up the brown bits at the bottom of the pot. Add in the 10 ounces of marshmallows and stir until completely melted.
- Off heat, stir in the Rice Krispies, just until fully combined, then stir in the remaining 1 cup (40 g) of marshmallows.
- Transfer to the prepared pan and, with your hands or the back of the spatula, flatten the mixture lightly and evenly.
- Let the treats set up on the counter for at least an hour before cutting into 16 pieces.
- Keep the treats in an airtight container at room temperature for up to 3 days.
- A reminder that the entire recipe is assembled in the same pot initially used to brown the butter, so be sure to use a pot large enough to stir all the ingredients together. I use a 6 quart stockpot.
- Many recipes on the internet (as does this original recipe on Jessie Sheehan's website) call for ½ cup sweetened condensed milk. So if you're tempted to use more than ⅓ cup, go for it.
- Add the sweetened condensed milk to the pan and give a couple quick stirs before adding the vanilla - this prevents the butter from sputtering unnecessarily (think: oil and water don't mix).
- If using your hands (versus the spatula) to press the mixture into the prepared pan, it helps to first butter your hands to prevent sticking.
- Pro Tip: Don't pack down the mixture into the pan - just lightly press to keep the treats airy, soft, and gooey.
- I'm not opposed to topping these treats with flaky sea salt while they cool.
- Recipe just barely adapted from Jessie Sheehan's excitingly approachable cookbook, Snackable Bakes.
Keywords: Jessie Sheehan, Snackable Bakes, Brown Butter Rice Krispies Treats, Rice Crispy Treats, Rice Krispy Treats, Rice Krispie Treats, Rice Krispies Treats
Who knew you could elevate Rice Krispy Treats?! The extra time to brown the butter and the addition of lots of vanilla turn these classic treats from ordinary to extraordinary!
Sarah Marx Feldner
Brown butter and lots of vanilla make all the difference! So "simple" but so, so good! Thank you, Mary!!!
Rice Krispies treat taste good, right? Well, these are better than those Krispies treats you have previously enjoyed. Was given a container of six. Ate one immediately. Wow, something special! Had to use every bit of will I have not to eat the remainder on my 20 minute ride home. Partially succeeded. Try them, your taste buds will smile.
Sarah Marx Feldner
It made me so happy to read this comment. Thank you!!! ❤️
Well the reaction of my guests was….can I have this recipe ??? That is a sign of a good find.😊 These treats are so easy to make. Clean up is quick. The bars are much more delicious than the recipe found on the Rice Krispie box, that I used to make for my kids when they were young. The bars stayed fresh and soft for days. I doubled the recipe and made them in a 9”x13” pan. I can only say that there were not enough! Here’s to an old favorite that just got MUCH tastier. I guess I’ll need to keep a can of condensed milk and some marshmallows on hand for a sweet treat.
Sarah Marx Feldner
This is so wonderful to hear. Thank you, Barb! And so great to know about doubling the recipe into a 9x13 pan - thank you for the tip! xoxo