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Brown Butter Rice Crispy Treats with Chocolate Drizzle

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  • Author: Sherron Watson
  • Total Time: 30 mins
  • Yield: 12 1x


The nutty flavors in the brown butter transform these rice crispies from the gelatinous classroom snack you remember into a dessert worth splurging on.


  • 1/2 box of Rice Crispy Cereal or 56 cups of cereal
  • 1 bag of mini marshmallows
  • 1 stick of butter, browned
  • 1/2 stick of butter, browned for the top (optional)
  • 1/4 cup of semi sweet chocolate chips (optional)


  1. I used parchment paper to line my pan. It made removing and cutting the treats so much easier. If you use a 9X13 your treats will be thinner than what you see in my picture. I have an odd size pan it’s like 7X11.
  2. To brown the butter. In a large pot, melt your one stick of butter. With your heat on medium, watch your butter slowly start to turn a caramel color, it will also bubble and foam right before it transforms to the desired brown butter. I use a spatula to stir the butter so that it does not sit and burn. The color will get darker and the aroma will become very nutty.
  3. Remove butter from burner after you have reached the desired color. You don’t want it to burn.
  4. Immediately add your bag of marshmallows and return to the heat set to medium. Stir until they are melted. When the marshmallows have melted, add the cereal.
  5. Dump your cereal into the prepared pan and with buttered fingers or spoon, press the treats into the pan. I don’t like to do this too hard.
  6. At this point you can stop BUT to have the FULL flavor of the brown butter, it needs a bit more.
  7. While those are sitting for a minute, melt the 1/2 stick and brown the butter.
  8. I took a spoon and went for the dark flakes of brown goodness at the bottom of the pan and drizzled them on top of the already prepared crispy treats.
  • Prep Time: 30 mins
  • Category: Dessert
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