Brown butter rice krispies treats are an easy no-bake recipe for fall. It's your favorite childhood treat with the addition of brown butter and warm fall spices.
These brown butter rice krispies treats include some of the best fall flavors - a caramelized brown butter and warm spices like cinnamon and ginger.
Rice krispies treats are an easy, no-bake dessert that even the kids can help make! Melted marshmallows, brown butter, rice krispies cereal, and fall spices come together in less than 30 minutes - the perfect last-minute treat for holidays, school functions, or potlucks.
With the addition of cinnamon, nutmeg, and ginger, as well as homemade brown butter, these treats are perfectly flavored for fall. They're great for Halloween and Thanksgiving, too.
Ingredients and substitutions
- Cereal - Rice krispies cereal (or similar generic brand) is needed for this recipe. Rice krispies can be substituted with chex cereal (I suggest rice chex or corn chex) for a similar result.
- Marshmallows - I prefer mini marshmallows in rice krispies treats because they melt easily, but large marshmallows can also be used.
- Butter - Unsalted or salted butter works in this recipe. If using salted butter, omit the salt listed in the recipe.
- Spices - Cinnamon, ginger, and nutmeg could be substituted with your favorite seasonal spice blend, like chai spice or pumpkin spice.
Tips and tricks
Never browned butter before? Browning butter is as simple as melting butter in a saucepan over medium heat and allowing it to brown in the pan. You'll notice brown flakes forming on the bottom of the pan after about 4 to 5 minutes.
Stir frequently - Stir the butter frequently as it begins to brown. This helps scrape up browned bits on the bottom to prevent burning.
Cook until golden brown, not black - Once the butter looks golden brown with a good amount of brown flecks, remove the butter from the heat. It shouldn't look dark or black.
Pan size - You'll need a 9x13 rectangular baking pan for this recipe. They could also be prepared in a 9x9 square pan to make extra thick rice krispies treats.
Mise en place - The term mise en place is a French culinary term that refers to the gathering of ingredients and setup required before cooking. Measure your ingredients and have your 9x13 pan lined before you begin.
Work quickly - The marshmallow mixture cools off and thickens quickly, so it's important to work fast. Mix your ingredients and press them into the pan quickly before the mixture cools and becomes difficult to stir.
Frequently asked questions
They're best enjoyed within 1 to 2 days of preparing and dry out quickly after that. Store prepared treats in a tightly sealed container at room temperature.
Yes, rice krispies marshmallow treats freeze well, up to six weeks or more when stored in optimal conditions. I suggest tightly wrapping your treats in foil, then storing in a tightly sealed freezer-safe container or bag.
Marshmallows can be substituted with a jar of marshmallow fluff. The butter and marshmallows could also be substituted with ¾ cup of peanut butter and ¾ cup of honey heated over medium heat until melted and smooth, similar to the base of scotcheroos. Peanut butter works best with neutral cereals like Frosted Flakes and Rice Krispies, or chocolate cereals like Reese's Puffs and Cocoa Krispies.
The brown butter adds a lovely caramelized flavor to the bars that I don't recommend skipping. However, the recipe will work without browning the butter. Simply melting the butter in the pan and adding the remaining ingredients to make a classic rice krispies treat with added spices.
Brown Butter Rice Krispies Treats
- ¼ cup (56 g) unsalted butter
- 10 ounces (284 g) mini marshmallows
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 6 cups (168 g) Rice Krispies cereal
- Line 9x13 pan with parchment paper and set aside.
- In a large saucepan over medium heat, melt butter and stir constantly. Butter will begin to foam and boil. After about 4 to 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. Process will take about 5 to 7 minutes.
- Remove butter from heat and add marshmallows, cinnamon, nutmeg, ginger, and salt. Stir until marshmallows are almost completely melted. Add Rice Krispies cereal and gently stir until evenly coated.
- Using a spatula, press cereal mixture firmly into 9x13 pan. Allow to cool completely before cutting into squares.
- Recipe can be made without browning the butter if desired. Simply melt your butter, then remove from heat and continue as directed above.
- Rice krispies treats will keep for about two days in a tightly sealed container at room temperature. Leftovers can be frozen for up to three months.