Brown butter rice krispie treats are a very popular recipe on the web and for good reason. Adding that nutty flavor ,to my childhood favorite original recipe for classic rice krispie treats, will take your treats to a new level, but why stop there. Let's add some nutritional value, by using brown rice cereal and some texture with the decorating sugar. Yes, we are using sugar in this recipe because the sweetness comes from the marshmallows, but we add the nutrition by using Dandies and a decorating sugar that is colored beet juice, removing all unnecessary ingredients that we can't pronounce.
Yes, homemade marshmallows are best here, and one day I will get the recipe up, but until then and for convenience, use store-bought marshmallows and if you are concerned about ingredients go hunt down a bag of Dandies marshmallows.
Brown rice crispy cereal is made with whole-grain brown rice, which contains more fiber, vitamins, and minerals than the refined white rice used in rice krispie cereal. Fiber helps keep you feeling full and can aid in digestion, while vitamins and minerals are essential for overall health. Brown rice crispy cereal typically has less sugar than rice krispie cereal, also making it a little more nourishing choice. This is important for reducing your risk of obesity, heart disease, and other chronic conditions. Brown rice crispy cereal is also a good source of nutrients like magnesium, phosphorus, and B vitamins. These nutrients are important for bone health, energy metabolism, and nervous system function taking your classic brown butter rice krispies treats to a whole new level.
I like to keep a box of brown rice crispy cereal and Dandies bags of marshmallows on hand to make The Whole Revolution version of the best rice krispie treats. Since this easy recipe for rice crispy treats comes together quickly and the best part, requires no baking. These are a great option for last minute dessert or impromptu summer gatherings, especially in the Las Vegas heat.
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Ingredients
- Unsalted butter (1 cup) yes, thats a lot, but it is what makes these brown butter krispie treats so good.
- Vanilla extract
- Fine sea salt
- Mini marshmallows (we love the vegan brand Dandies)
- Decorating sugar (we love 365 brand - just cane sugar and beet juice for coloring)
- Brown Rice Crispy cereal (we love 365 Organic brand)
- Optional: top with a little flaky sea salt to bring out the sweetness. A little goes a long way here.
See recipe card for quantities.
Instructions
- Brown butter magic: Melt butter in a large pot or pan over medium-high heat. Watch it sizzle and dance, then turn the heat down to medium once it's melted. Now, let the magic happen – cook it until it reaches a toasty 250°F, releasing that nutty aroma that'll have your taste buds doing the happy dance.
- Vanilla love: Once your butter hits its golden peak, add the splash of vanilla extract. Let it mingle, infusing that buttery goodness with a touch of floral sweetness.
- Marshmallow melter: Time to get those mini marshmallows cozy! Slowly add them to the pot, ensuring each mini fluff gets a buttery coat. Lower stove to medium heat. Pop on the lid and let them melt for 4-5 minutes, softening into melty magic.
- Stir it up: Remove the lid and give those marshmallows a good stir until they're fully incorporated into the buttery bliss.
- Sugar sparkle: Now, sprinkle in 2 tablespoons of your decorating sugar. Watch it dissolve, adding a touch of sweetness and a hint of color (beet juice, not artificial stuff, promise!).
- Crispy avalanche: Slowly pour in your brown rice cereal, stopping to gently fold it into the marshmallow mixture with your wooden spoon. Let those crispy bits integrate, creating a beautiful, textural symphony.
- Panoramic perfection: Once all the cereal is incorporated, pour mixture into your prepared baking pan. Press down firmly to create an even layer. I like to place a sheet of parchment paper between my hands and the cereal mixture, then sprinkle the remaining sugar on top for a touch of sparkle.
- Patience is a virtue: Let your creation set for an hour. Then, grab your sharpest knife and slice into squares of pure, golden deliciousness.
Substitutions
- No brown rice crispies? No problem! Regular Rice Krispies or even Chex cereal can join the party.
- Not into butter? Sub melted coconut oil or plant based butter.
- Get creative with your decorating sugar! Lavender, rose, or even chai flavors can add a unique touch.
Variations
- Sprinkle in a pinch of sea salt for a sweet-and-salty twist.
- Fold in a cup of dried fruit or chopped nuts for extra texture and flavor.
- Drizzle melted milk chocolate or dark chocolate over your treats before the sugar sets.
Equipment
- Large pot or pan
- Wooden spoon
- Baking pan
- Sharp knife
Storage
Best option:
- Airtight container: This is the gold standard for keeping your treats fresh and crispy. Choose a container that's large enough to hold all the treats without squishing them. Glass or food-grade plastic containers work well.
- Room temperature: Store your treats at room temperature, out of direct sunlight and heat. This will help the marshmallows stay soft and the cereal maintain its crunch.
Alternatives (not as good, but workable):
- Zip-top bag: If you don't have an airtight container, you can use a resealable plastic bag. Make sure to press out as much air as possible before sealing. However, the treats might lose their crispness slightly faster due to moisture.
- Refrigerator: While not ideal, you can store the treats in the refrigerator for up to a week. The cold temperatures can make the marshmallows a bit harder, but they'll still be edible. Just let them come to room temperature before enjoying for optimal texture.
Top tip
Layer with parchment paper: If you're storing multiple layers of treats, separate them with sheets of parchment paper. This will prevent them from sticking together and becoming a gooey mess
FAQ
Technically, yes, you can use stale marshmallows in Rice Krispie Treats. They will still melt and bind the cereal together. However, the texture might be slightly tougher and chewier than with fresh marshmallows. Additionally, stale marshmallows can lose some of their flavor and might not be as sweet. If you're using older marshmallows, try adding a drizzle of honey or melted chocolate to compensate for the potential loss of sweetness.
The key to preventing soggy Rice Krispie Treats is moisture control. Here are some tips:
Don't overcook the marshmallows. Overcooked marshmallows release more moisture, leading to a softer treat. Aim for a smooth consistency, not a bubbly boil.
Don't overcrowd the pan. This prevents the cereal from drying out evenly and can create steam pockets, leading to sogginess.
Let the treats cool completely before storing them. This allows excess moisture to evaporate.
Store them in an airtight container at room temperature. Avoid storing them in the refrigerator, as the cold temperatures can attract moisture and make them soggy.
The beauty of Rice Krispie Treats is their versatility! Here are some ideas:
For extra sweetness: Drizzle melted chocolate, caramel, or peanut butter over the top. Stir in a pinch of cinnamon or nutmeg for a warm spice kick.
For extra texture: Fold in chopped nuts, dried fruit, or mini pretzels. You can even add a sprinkle of crushed cookies or candy bars.
Browned Butter Brown Rice Crispy (Krispie) Treats
Equipment
- 1 large pot or skillet with lid ideally non-stick for easier clean up.
- 1 wooden spoon or silicone spatula
- 1 baking dish or baking pan
- 1 sharp knife
- 1 sheet of parchment paper optional
Ingredients
- 2 sticks unsalted butter 1 cup
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 10 ounce bag of marshmallows mini
- 3 tablespoons decorating sugar
- 12 ounce 8 cups box of Brown Rice Crispy cereal
- Optional: top with a little flaky sea salt to bring out the sweetness. A little goes a long way here.
Instructions
- Melt butter in a large pot or pan over medium-high heat. Once melted turn the heat down to medium and cook the butter until it reaches a toasty 250°F.
- Once your butter hits 250˚F, add the vanilla extract.
- Slowly add the marshmallows to the pot, coat the mini marshmallows in the butter. Lower stove to medium heat. Pop on the lid and let them melt for 4-5 minutes.
- Remove the lid and stir the marshmallows until they're fully melted and incorporated into the butter.
- Add 2 tablespoons of your decorating sugar.
- Slowly pour in your brown rice cereal and gently fold it into the marshmallow mixture with your wooden spoon.
- Once all the cereal is incorporated, pour mixture into your prepared baking pan. Press down firmly to create an even layer.
- Sprinkle the remaining decorating sugar on top for a touch of sparkle and texture.
- Let the treats set for an hour. Then, slice into squares and enjoy with your bestest family and friends.
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