Can I use regular butter instead of browning?

Yes. If you skip browning, add the marshmallows as soon as the butter melts. You’ll still get classic RKTs, but you’ll miss the toasted nuttiness. IMO that brown butter makes a big difference.

Can I make dulce de leche at home?

Absolutely. Slow-cook sweetened condensed milk or simmer a can in water (fully submerged) for several hours until it caramelizes. But use caution and follow safe methods—don’t open a hot can.

Will the cereal get soggy if I store them?

Properly stored in an airtight container, they stay crisp-chewy for several days. The caramel layer may make them slightly softer at the seam, but that’s part of the charm.

Can I use different cereals?

Sure. Crisp rice works best for the classic texture, but try cinnamon-sugar Rice Krispies or a rice-and-cornflake mix for extra crunch.

How do I keep the dulce de leche from leaking?

Spread a thin, even layer rather than a mountain. When you press the top layer, seal the edges well. Chill briefly to set before cutting if you’ve overfilled.

Irresistible Brown Butter Dulce de Leche Rice Krispie Treats

Description

If you’re craving a nostalgic treat but want something with a little extra flair, these Brown Butter Dulce de Leche Rice Krispie Treats are about to rock your dessert world. Toasty browned butter, gooey marshmallows, cinnamon-kissed cereal, and a sweet ribbon of dulce de leche—yeah, they don’t stand a chance of lasting more than a day.

Ingredients

Scale

5 tablespoons butter
1/4 teaspoon vanilla extract
10 cups mini marshmallows, divided
6 cups cinnamon sugar Rice Krispies cereal (see the note if you can’t find this flavor)
1/2 teaspoon fine sea salt
1/2 can dulce de leche

Instructions

Prep Your Pan
Lightly coat a 9×9-inch baking dish with nonstick spray. Line it with parchment or foil, leaving overhang for easy lifting, then mist the surface again.
Brown the Butter
Set a large, light-colored pot over medium heat and drop in the butter. Let it melt, then continue cooking until it foams, sizzles, and develops little golden specks on the bottom. The moment you spot those browned bits, pull the pot off the heat.
Melt the Marshmallows
Off the heat, stir in the salt and 8 cups of the marshmallows. Mix until they melt completely and form a smooth, shiny mixture. If a few stubborn lumps remain, return the pot to low heat briefly—just don’t scorch that precious browned butter.
Add the Flavor
Blend in the vanilla.
Mix in the Cereal
Place the cereal in a large bowl. Pour the warm marshmallow mixture over the top and fold until every piece is coated. Stir in the remaining 2 cups of mini marshmallows while the mix is still warm so they soften slightly but don’t melt fully.
Layer With Dulce de Leche
Press half of the cereal mixture into your prepared pan—don’t pack it too tightly or the treats will turn rock-hard. Spread a generous, even layer of dulce de leche over the base.
Finish and Set
Add the rest of the cereal mixture on top and gently pat it down until it’s level. Leave the pan at room temperature to cool completely before slicing.

Notes

If cinnamon sugar Rice Krispies aren’t available, simply stir 1/4 to 1/3 cup cinnamon sugar into the regular cereal before adding the marshmallows.
Browning butter is easiest in a pale-colored skillet so you can see the brown bits as they form. Once those little flecks appear, remove it from the heat immediately.
To prevent sticking, lightly butter the spoon—or your hands—before pressing the mixture into the pan.
Store the treats in an airtight container on the counter for 2–3 days, or freeze for up to 6 weeks.

Nutrition

Serving Size: 1g
Calories: 342kcal
Sugar: 38g
Sodium: 362mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 69g
Fiber: 0.1g
Protein: 3g
Cholesterol: 19mg