Brown Butter + Toasted Marshmallows = The Rice Krispies Treats You Didn’t Know You Needed

Name: Brown Butter Toasted Marshmallow Rice Krispies Treats
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 sticks unsalted butter, cut into tablespoon-sized pieces; 1 bag, 24 ounces large marshmallows, divided; 4 cups Rice Krispies cereal; 4 cups Cocoa Krispies cereal; Nonstick spray, for greasing; Kitchen torch

April 6, 2025

Sometimes, the best recipes don’t come from a grill—they come from a memory. These Rice Krispies treats are a nod to backyard cookouts and late-night campfires, but with a grown-up upgrade. Browning the butter adds depth, and torching the marshmallows brings that smoky edge. Swirls of Cocoa Krispies layer in extra crunch and nostalgia, while a handful of marshmallow chunks folded in at the end give you gooey surprises in every bite. Whether you’re handing them out at a BBQ, packing them in a lunchbox, or sneaking one after dinner, this one always hits the sweet spot.

Brown Butter Toasted Marshmallow Rice Krispies Treats

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

360

This isn’t your average Rice Krispies treat. We start by browning butter until it’s golden and nutty, then torch a pile of marshmallows right in the pot for a smoky, toasted flavor that makes these bars taste like they came off the campfire. Half Rice Krispies, half Cocoa Krispies—because who says you can’t have both? Right before pressing them into the pan, we fold in a few extra cubes of marshmallow for gooey pockets that make every bite a little different. Soft, chewy, crispy, and just nostalgic enough to bring back memories, these are always the first to disappear.

Cook Mode

Ingredients

2 sticks unsalted butter, cut into tablespoon-sized pieces
1 bag, 24 ounces large marshmallows, divided
4 cups Rice Krispies cereal
4 cups Cocoa Krispies cereal
Nonstick spray, for greasing
Kitchen torch

Directions

Line a 9x13-inch baking dish with parchment paper and lightly grease with nonstick spray.
In a large pot over medium heat, melt the butter, stirring occasionally. Continue cooking until the butter turns golden brown and smells nutty—about 5 to 7 minutes.
Add half of the marshmallows to the pot. Do not stir. Use a kitchen torch to toast the tops of the marshmallows until golden and blistered, like they’ve been roasted over a fire.
From the remaining marshmallows, set aside 4 large ones. Add the rest to the pot and gently stir until about three-quarters melted. You want it gooey but not completely smooth.
Fold in the Rice Krispies and Cocoa Krispies, one cup at a time, mixing gently to coat everything evenly.
Chop the reserved 4 marshmallows into small cubes and fold them in at the end. These will give you gooey chunks that stand out in each bar.
Transfer the mixture to the prepared pan. Lightly grease a rubber spatula or the back of a spoon and gently press the mixture into an even layer—just enough to hold its shape, not so much that it becomes dense.
Let the treats set at room temperature for at least 1 hour before slicing. If not serving right away, cover tightly and store at room temperature for up to 1 day.

Recipe Note

If you’re looking to take these treats even further, try drizzling a little melted dark chocolate over the top once they’ve set. It adds just the right amount of richness and turns these into full-on campfire-style S’mores bars—no graham crackers needed. Whether you cut them into clean squares or rustic chunks, they won’t last long. Just make sure to stash one for yourself before they’re gone.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (95 grams)
Calories 360, Fat 12 grams, Polyunsaturated Fat 1 milligrams, Monounsaturated Fat 3 milligrams, Carbs 61 grams, Protein 3 grams, Potassium 50 milligrams, Sodium 130 milligrams, Sugar 31 grams, Iron 3 milligrams