Brown Butter Rice Krispie Treats with Cornflakes

Vegetarian and Gluten Free Options

There’s something timeless about homemade treats, and this recipe is a nod to the days I spent in the kitchen with my mom, making simple treats for the holidays and bake sales. These Brown Butter Rice Krispie Treats elevate a nostalgic favorite to new heights with toasted cereals, rich brown butter, and a touch of vanilla bean paste. The addition of cornflakes adds an irresistible crunch, while a final fold of slightly melted marshmallows ensures gooey perfection in every bite.

Ingredients

4 cups brown rice cereal, toasted

4 cups cornflakes, toasted

10 cups (430g) marshmallows

8 tbsp (113g) unsalted butter, sliced

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

¼ tsp kosher salt

Method

Lightly grease an 8-inch square pan and line it with parchment paper, leaving an overhang for easy removal. Set aside.

Toast the brown rice cereal and cornflakes in a large pot or Dutch oven over medium heat until golden. Transfer to a bowl and clean the pot to remove any residue.

Measure 10 cups of marshmallows, setting aside 1 cup (43g). Tear the reserved marshmallows into quarters.

Place the butter in the pot and melt over medium heat, stirring until it foams and turns golden brown with brown bits at the bottom, about 3–4 minutes. Stir often and watch closely. Remove from heat and stir in the kosher salt and vanilla bean paste.

Add 9 cups of marshmallows to the browned butter and stir over low heat until completely melted. Remove from the heat and gently fold in the quartered marshmallows, leaving them slightly intact.

Add the toasted cereal to the pot and stir until evenly coated. Quickly transfer the mixture to the prepared pan, pressing it evenly with a spatula.

Let cool at room temperature (about an hour) then lift out using the parchment paper. Slice into squares and serve. Store in an airtight container at room temperature for up to 1 week.