Description
These Brown Butter Vanilla Rice Crispy Treats take the classic treat to a whole new level with rich, nutty brown butter, sweet vanilla, and gooey marshmallows. Perfect for parties, lunchbox treats, or just indulging in a nostalgic snack! They’re quick and easy to make in just 20 minutes.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 10 oz jet-puffed marshmallows
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 5 cups rice crispy cereal
Instructions
- Grease or line a 9×9-inch baking pan with parchment paper.
- In a large pot over medium heat, melt the butter. Continue cooking until it turns a golden brown and gives off a nutty aroma. Stir frequently to prevent burning.
- Reduce the heat to low and add the marshmallows, vanilla extract, and salt. Stir continuously until the marshmallows are fully melted and smooth.
- Remove from heat and fold in the rice crispy cereal, stirring until evenly coated.
- Transfer the mixture to the prepared pan and press it into an even layer. Use a piece of parchment paper or greased fingertips to prevent sticking.
- Allow to cool completely at room temperature before slicing into squares.
Notes
- For an extra chewy texture, stir in an additional 1 cup of mini marshmallows just before transferring to the pan.
- Add a pinch of cinnamon for a warm, spiced flavor.
- Drizzle with melted chocolate for an indulgent touch.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg