Brown Butter Vanilla Bean Rice Krispies Treats

Posted on

We can’t make Rice Krispie Treats any other way now that we’ve tried them with vanilla bean and brown butter. These ingredients elevate the classic treat to a whole new level. First, we brown the butter, then melt the marshmallows, and mix in vanilla, salt, and Rice Krispies. The result is the best Rice Krispie Treats we’ve ever had.

How to Make the Best Rice Krispie Treats

  • Marshmallows: Use double the amount. If you’re used to the recipe on the cereal box, we use nearly twice as many marshmallows because that’s how our mom made them, and it’s the best way.
  • Vanilla: Add some to the melted marshmallows. Vanilla makes everything better.
  • Sea Salt: Top each piece with a sprinkle of Maldon salt. It balances the sweetness and pairs perfectly with the browned butter.
  • Butter: Brown it. This gives a nutty, complex flavor that balances the sweetness.
  • Grease with Butter: Spray everything with non-stick spray or coat with butter. This makes it easier to press the mixture into the pan. We even use wax paper sprayed with non-stick spray or butter to prevent sticking.

*For a more classic version, you can skip browning the butter and the flaky salt topping.

Brown Butter Vanilla Bean Rice Krispies Treats

Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert
Servings 12


  • – 12 tablespoons butter plus extra softened butter for greasing the pan
  • – 24 ounces mini marshmallows we like Jet-Puffed
  • – 10 cups Rice Krispies cereal
  • – 1.5 tablespoons vanilla bean paste
  • – 1/4 teaspoon salt
  • – Flaky salt for topping


  • Grease a 9 x 13-inch pan with softened butter.
  • In a large non-stick saucepan, melt the butter over medium heat, stirring constantly until it turns slightly golden and has little brown flecks throughout.
  • Add the marshmallows and stir until completely melted. Remove from heat.
  • Stir in the vanilla bean paste and salt until well combined.
  • Add the Rice Krispies cereal and stir until well coated.
  • Using a buttered spatula or wax paper, evenly press the mixture into the greased 9 x 13-inch pan. Sprinkle with Maldon salt if desired.
  • Let cool, then cut into 2-inch squares using a knife sprayed with cooking spray or coated with softened butter.
  • Enjoy immediately or wrap each square tightly with cling wrap for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating