Not your average rice krispie treats, these are made with nutty brown butter and filled with salted caramel.

squares of brown butter salted caramel rice krispie treats closeup

If you are looking for the softest, most gooey and delicious rice krispie treats, then you have come to the right place!

These brown butter salted caramel rice krispie treats may seem a little over the top, but they are by far my most favorite cereal treat creation. This recipe is perfect if you happen to have a little extra caramel sauce in the fridge, but I’ve also included a caramel recipe below in case you’re starting from scratch.

ingredients for brown butter salted caramel rice krispie treats

Ingredients you’ll need

  • Unsalted butter
  • Marshmallows
  • Caramel sauce— homemade is preferred but store-bought will work too
  • Vanilla extract
  • Crispy rice cereal
  • Flaky salt (optional)
browned butter and melting marshmallows
adding caramel to melted marshmallows and mixing in rice krispie cereal

baking tip:How to make caramel sauce

Caramel seems tricky, I know, but it is actually quite simple. And even though recipes may vary on exact amounts, they all follow this structure:

1. Cook the sugar, without stirring, until it becomes a dark amber color.

2. Remove from heat and add heavy cream in small amounts while whisking constantly. Caramel will bubble violently.

3. Once all of the cream has been added, return to low heat and stir constantly until any lumps have been melted and mixture is smooth.

4. Whisk in vanilla, salt, and any other flavorings as desired.

For step-by-step photos and caramel tips, see my full caramel tutorial.

More Baking Tips »

How to make brown butter salted caramel rice krispie treats

  1. Make caramel sauce. Cook sugar and water until it turns deep amber in color. Stir in heavy cream, vanilla and salt. (Or use leftover or store-bought caramel.)
  2. Brown butter. Add butter to a heavy bottom pot and set over medium low heat. Cook until butter foams, then turns brown and smells nutty. Watch carefully so it doesn’t burn.
  3. Melt marshmallows. Once butter is browned, add marshmallows and stir until almost completely melted.
  4. Add caramel and crispy rice cereal. Stir in almost all of the caramel, then cereal. It will be thick, but make sure cereal is evenly coated in marshmallow mixture.
  5. Press into pan. Dump mixture into a 9×13-inch pan and press into an even layer.
  6. Top with more caramel and salt. Drizzle with remaining caramel and sprinkle with flaky or coarse salt, if desired. Let the bars rest for about 30 minutes to set up.

Then, slice and enjoy!

pressing rice krispie treats into pan

More caramel treats to love

side view of brown butter salted caramel rice krispie treats

squares of brown butter salted caramel rice krispie treats closeup
5 from 1 review

Brown Butter Salted Caramel Rice Krispie Treats

Servings: 24 squares
Prep Time: 5 minutes
Cook Time: 15 minutes
Set Time: 30 minutes
Total Time: 50 minutes
Rice krispie treats kicked up a notch, with brown butter and salted caramel. Irresistible!
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Ingredients
 

For the treats:

  • ½ cup unsalted butter (113 grams)
  • 32 oz marshmallows (Two 16-oz bags, 455 grams)
  • ½ cup caramel sauce (use leftover, store-bought, or recipe below)
  • 8 cup crispy rice cereal (225 grams)
  • Coarse or flaky salt , for sprinkling

For the salted caramel:

  • ½ cup sugar (100 grams)
  • 2 tablespoon water
  • â…“ cup heavy cream (68 grams)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

To make the treats:

  • Grease an 9×13-inch square baking pan and line with parchment paper, if desired.
  • In a large heavy bottomed pan, melt the butter over medium low heat. Continue cooking, stirring occasionally, until butter is brown and fragrant. Add the marshmallow and stir until melted and mixture is smooth. Stir in all but a few tablespoons of the caramel. Add the crispy rice cereal and stir until combined.
  • Press mixture into the prepared baking pan. Drizzle with the remaining caramel and sprinkle with coarse salt. Let firm up at room temperature for 30 minutes before serving for easy slicing. Alternately, you can let the treats firm up in the fridge for 10 minutes.

To make the caramel:

  • Combine the sugar and water in a small heavy-bottomed saucepan over low heat. Stir until mixture is moistened and is the consistency of sand. Stop stirring and let the sugar dissolve and cook until deep amber in color. Periodically swirl the pan the ensure the mixture is caramelizing evenly.
  • Remove from heat and add the heavy cream very gradually while whisking constantly. Caramel will bubble violently at first. When all incorporated, return to low heat and stir until all clumps are melted and mixture is smooth. remove from heat and stir in vanilla and salt.

Notes

Note: You can also make these treats in a 9-inch square pan or 9×13-inch pan. Your treats will just be thinner than you see here.
Calories: 206kcal, Carbohydrates: 40g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 57mg, Potassium: 13mg, Fiber: 1g, Sugar: 26g, Vitamin A: 167IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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