why make this recipe
These Brown Butter Vanilla Bean Rice Krispie Treats take the classic treat to a whole new level. By using brown butter and vanilla bean, you add rich, nutty flavors that make each bite irresistible. They are perfect for parties, family gatherings, or just a sweet snack at home. Plus, everyone loves a gooey, crunchy Rice Krispie treat!
how to make Brown Butter Vanilla Bean Rice Krispie Treats
Ingredients:
- ½ cup butter (1 stick)
- 16 ounces mini marshmallows divided
- Scraped seeds from one vanilla bean pod OR two teaspoons vanilla bean paste
- 5 ½ cups crispy rice cereal (I use Rice Krispies)
- Flaky sea salt (optional, I love Maldon)
Directions:
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Spray an 8×8 square pan with cooking spray (or lightly oil it). Line the pan with heavy-duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. You can also use parchment paper to line the pan. Spray the foil (or parchment) with cooking spray. Set aside. Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
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Heat the butter in the prepared pot over medium heat. After the butter melts, it will start to sizzle, and a white foam will develop on the top. If it’s splattering too much, reduce the heat a bit. Continue cooking for 3-5 minutes until the butter gets silent (stops sizzling) and the foam turns a deeper yellow. Start swirling the pan occasionally at this point until the butter turns golden brown and has a nutty aroma.
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Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the marshmallows to the butter. Stir with the oiled spatula or spoon until the marshmallows melt and the mixture is smooth. Add the vanilla bean seeds or vanilla bean paste (or vanilla extract) and stir to combine.
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Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir to distribute and just until they’re beginning to melt (you want little pockets of marshmallow).
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Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in or the bars will be dense. Sprinkle the top lightly with flaky sea salt, if desired.
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Allow to cool and enjoy! You can store the treats in an airtight container at room temperature for 2-3 days. They also freeze well.
how to serve Brown Butter Vanilla Bean Rice Krispie Treats
Serve these treats either at room temperature or slightly chilled. Cut them into squares or rectangles for easy eating. They make a wonderful dessert on their own or can be paired with a scoop of vanilla ice cream for a special treat.
how to store Brown Butter Vanilla Bean Rice Krispie Treats
Store your Rice Krispie treats in an airtight container at room temperature for up to 2-3 days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
tips to make Brown Butter Vanilla Bean Rice Krispie Treats
- Keep an eye on the butter while it cooks to avoid burning. The perfect color is a golden brown with a nutty smell.
- Use fresh vanilla beans or high-quality vanilla bean paste for the best flavor.
- For added flair, try drizzling melted chocolate on top before they cool.
variation
Try adding chocolate chips, nuts, or dried fruit for different flavors and textures. You can also swap out the crispy rice cereal for other cereals like Fruity Pebbles for a fun twist.
FAQs
Can I use regular butter instead of brown butter?
While you can use regular butter, using brown butter gives the treats a richer flavor.
How do I prevent the Rice Krispie treats from sticking to my fingers?
Dampening your fingers with a little water will help you press the mixture into the pan without it sticking.
Can I make these treats ahead of time?
Yes! You can make these treats a day or two in advance. Just store them in an airtight container to keep them fresh.
Brown Butter Vanilla Bean Rice Krispie Treats
Ingredients
Method
- Spray an 8×8 square pan with cooking spray (or lightly oil it). Line the pan with heavy-duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. You can also use parchment paper to line the pan. Spray the foil (or parchment) with cooking spray. Set aside.
- Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
- Heat the butter in the prepared pot over medium heat. After the butter melts, it will start to sizzle, and a white foam will develop on the top. If it’s splattering too much, reduce the heat a bit.
- Continue cooking for 3-5 minutes until the butter gets silent (stops sizzling) and the foam turns a deeper yellow. Start swirling the pan occasionally at this point until the butter turns golden brown and has a nutty aroma.
- Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the marshmallows to the butter. Stir with the oiled spatula or spoon until the marshmallows melt and the mixture is smooth.
- Add the vanilla bean seeds or vanilla bean paste (or vanilla extract) and stir to combine.
- Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir to distribute and just until they’re beginning to melt (you want little pockets of marshmallow).
- Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in or the bars will be dense.
- Sprinkle the top lightly with flaky sea salt, if desired.
- Allow to cool and enjoy! Serve these treats either at room temperature or slightly chilled. Cut them into squares or rectangles for easy eating.