I have a recipe for brown butter rice krispie treats courtesy of Bravetart that is out of this world. My husband called them “the best dessert [I’ve] ever made” and I wholeheartedly agree. BUT they can be a bit of a pain to make.

I’ve spent the last few weeks making batch after batch of rice krispie treats mostly because I’ve been craving them but also because my goal is to replicate the consistency and flavor of Bravetart’s recipe but with store-bought marshmallows.

Instead of dirtying a bunch of bowls, needing a candy thermometer and gelatin, a stand mixer, etc. This recipe is about 98% of the way there and requires one pot and one extra large bowl…and about 17 minutes.

I promise that setting aside 17 minutes of your time this week to make these will be well worth it.

Brown Butter Rice Krispie Treats

8 oz butter
9 cups cereal (mix of rice krispies and anything you please)
16 oz. mini marshmallows (divided)
¼ tsp salt

Make the rice krispie treats: Prepare a 9x13 pan with parchment paper. Pour the cereal into an extra large bowl and add 4 oz or ¼ of the marshmallows to the cereal.

Melt the butter in a stainless steel pot over medium heat. Continue stirring, scraping the brown bits that form on the bottom of the pot, until the butter is golden and no longer bubbling (10 minutes). Add the rest of the marshmallows and salt to the pot and begin stirring until fully melted.

Immediately pour the marshmallow mixture to the bowl of cereal and begin mix until all of the cereal is fully covered. Once fully mixed, press evenly into the prepared pan.

Let cool…or not…