Description
These chewy, gooey brown butter rice krispie treats are classic no-bake treats made even more irresistible with rich, nutty browned butter!
Ingredients
Scale
- 5 tablespoons butter
- 10 cups mini marshmallows, divided
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 6 cups Rice Krispie cereal
Instructions
- Line a 9×9 pan with aluminum foil and coat lightly with nonstick spray.
- In a large saucepan over medium-low heat, melt butter. Once it’s melted, continue to cook the butter until it boils and begins to brown, stirring constantly.
- Once the butter is an amber color add 8 cups of the marshmallows and stir constantly until melted. Remove from the heat and stir in the vanilla, salt and cinnamon. Immediately stir in the cereal until coated evenly in the marshmallow mixture.
- Stir in the remaining 2 cups of mini marshmallows.
- Pour the mixture into the prepared pan and press evenly.
- Allow the krispie treats to cool completely before cutting them into squares.
Notes
- Store airtight at room temperature for up to 3 days for best freshness.
