Why Make This Recipe
Brown Butter Vanilla Bean Rice Krispie Treats are a delightful twist on a classic favorite. The rich, nutty flavor of browned butter combined with luxurious vanilla bean makes these treats stand out. They’re simple to make, require minimal ingredients, and are perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just looking for a sweet snack, these treats bring joy and warmth to every bite.
How to Make Brown Butter Vanilla Bean Rice Krispie Treats
Ingredients
- ½ cup butter (1 stick)
- 16 ounces mini marshmallows (divided)
- Scraped seeds from one vanilla bean pod or two teaspoons vanilla bean paste
- 5 ½ cups crispy rice cereal (I use Rice Krispies)
- Flaky sea salt (optional, I love Maldon)
Directions
- Spray an 8×8 square pan with cooking spray or lightly oil it. Line the pan with heavy-duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. You can also use parchment paper to line the pan. Spray the foil or parchment with cooking spray and set aside.
- Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
- Heat the butter in the prepared pot over medium heat. After the butter melts, it will start to sizzle, and a white foam will develop on the top. If it splatters too much, reduce the heat slightly.
- Continue cooking for 3-5 minutes until the butter gets silent (stops sizzling) and the foam turns a deeper yellow. Occasionally swirl the pan until the butter turns golden brown and releases a nutty aroma.
- Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the mini marshmallows to the butter. Stir with the oiled spatula or spoon until the marshmallows melt and the mixture becomes smooth. Add the vanilla bean seeds or vanilla bean paste and stir to combine.
- Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir just until they begin to melt, leaving little pockets of marshmallow.
- Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in, or the bars will turn out dense. Sprinkle the top lightly with flaky sea salt, if desired.
- Allow to cool and enjoy! You can store the treats in an airtight container at room temperature for 2-3 days. They also freeze well.
How to Serve Brown Butter Vanilla Bean Rice Krispie Treats
Serve these delicious treats as a sweet snack for kids and adults alike. They can be cut into squares or fun shapes and served alone or with a scoop of ice cream. They also make a great addition to lunchboxes or party trays.
How to Store Brown Butter Vanilla Bean Rice Krispie Treats
Store any leftover treats in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them in a resealable bag or container for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Brown Butter Vanilla Bean Rice Krispie Treats
- Make sure to stir the butter constantly when it’s browning to avoid burning.
- For an extra crunchy texture, slightly toast the rice cereal before mixing it in.
- Customize your treats by adding mix-ins like chocolate chips, nuts, or sprinkles.
Variation
For a chocolatey twist, you can add cocoa powder to the melted marshmallow mixture or mix in chocolate chips before pressing into the pan.
FAQs
Can I use regular butter instead of unsalted?
Yes, you can use regular butter, but be cautious with adding extra salt.
Can I make these treats dairy-free?
Yes! You can substitute the butter with a dairy-free alternative such as coconut oil or vegan butter.
How can I make these treats more festive?
Add food coloring to the marshmallows or top with colorful sprinkles for a fun look!
Brown Butter Vanilla Bean Rice Krispie Treats
Ingredients
Method
- Spray an 8x8 square pan with cooking spray or lightly oil it. Line the pan with heavy-duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. You can also use parchment paper to line the pan.
- Spray the foil or parchment with cooking spray and set aside. Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
- Heat the butter in the prepared pot over medium heat. After the butter melts, it will start to sizzle and a white foam will develop on top.
- Continue cooking for 3-5 minutes until the butter gets silent and the foam turns a deeper yellow. Occasionally swirl the pan until the butter turns golden brown and releases a nutty aroma.
- Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the mini marshmallows to the butter. Stir with the oiled spatula or spoon until the marshmallows melt and the mixture becomes smooth.
- Add the vanilla bean seeds or vanilla bean paste and stir to combine.
- Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir just until they begin to melt, leaving little pockets of marshmallow.
- Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in, or the bars will turn out dense.
- Sprinkle the top lightly with flaky sea salt, if desired.
- Allow to cool and enjoy!