Brown Butter + Toasted Marshmallows = The Rice Krispies Treats You Didn’t Know You Needed
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
Glenn Connaughton
12
10 minutes
10 minutes
360
American
Dessert
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.
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.
