Salted Caramel Browned Butter Rice Krispie Treats
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  • ½ cup (1 stick) unsalted butter
  • 1 10 ounce bag mini marshmallows
  • ⅓ cup caramel sauce (store bought or homemade)
  • ¼ teaspoon Morton coarse Kosher salt
  • 6 cups crispy rice cereal
  • Extra caramel sauce, for drizzling
  • Extra course salt, for sprinkling
  • Spray an 8-inch square cake pan well with non-stick cooking spray.
  • Melt butter over medium/low heat in a large heavy-bottomed pot. Stir frequently to prevent burning. The butter will foam and eventually start to get brown bits and smell nutty. Soon after you see the brown bits appear, remove from heat (be very cautious not to let it burn).
  • Stir in marshmallows until they melt in with the butter. Stir in salt.
  • Immediately spread into prepared pan and push down with a spoon or spatula to even out.
  • Let them cool, drizzle with extra caramel sauce, sprinkle lightly with course sea salt, and cut into squares.



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