Warm your nostalgic heart with Maple Brown Butter Rice Krispie Treats. These no-bake bars are perfectly gooey and bursting with unexpected flavors.
Abbey's Recipe Twist
Maple extract and nutty browned butter turn classic marshmallow treats into a seasonal delight.
TL;DR: Recipe Highlights
What is it: A nostalgic treat of crispy rice cereal combined with a mixture of melted marshmallows and butter.
Why you'll love this: I've increased the marshmallow-and-butter-to-cereal ratio for the ultimate chewy, gooey texture. The maple extract and toasty browned butter make these treats unforgettable.
How to make it: Brown the butter, then add most of the marshmallows and stir until they are completely melted. Stir in the maple extract. Then, fold in the cereal and the remaining marshmallows. Press the mixture into a parchment-lined pan, cool, and then slice.
I love using maple extract to add a seasonal touch to sweet treats, like these spice cake mix cookies and maple leaf sugar cookies, and combining it with browned butter only intensifies the cozy fall flavor.
That's why these maple brown butter Rice Krispies treats are a seasonal favorite in our house. They offer a comforting, nostalgic vibe while making your taste buds dance with unexpected flavor.
The perfect marshmallow cereal bar is all about the ratio of butter, marshmallow, and cereal. To achieve an ideal soft, chewy, and buttery consistency, I increased the amount of butter and marshmallow to give these bars the perfect gooey texture. The additional butter also makes the mixture easier to work with. It doesn't set up as quickly, making it easier to fold in the mini marshmallows and spread it into the baking pan.
Jump to:
Ingredient Notes
- Butter: I always use unsalted butter, but salted butter also works well in this recipe for that crave-worthy sweet-salty combination.
- Marshmallows: I love using miniature marshmallows because they melt quickly and are ideal for folding into the cereal mixture at the end for added texture.
- Maple extract: Vanilla extract or vanilla bean paste can be substituted if needed.
See the recipe card for a complete list of ingredients and measurements.
Flavor Variations
Start with the base recipe of butter (not browned), marshmallows, and cereal, and adjust it to create any of these delicious flavor combinations:
- Sweet and salty: Add vanilla extract and a touch of salt (or use salted butter).
- Fruity: Use Fruity Pebbles cereal in place of crispy rice cereal.
- Birthday cake or confetti: Fold sprinkles into the cereal mixture.
- Cookies and Cream: Fold in crushed Oreo cookies.
- Springtime: Use pastel-colored marshmallows. These are perfect for Easter.
Abbey's Expert Tips
- Be sure to use a greased or parchment-lined pan to prevent the bars from sticking.
- Set out all of the ingredients so they are ready to go. These bars come together quickly, especially once the marshmallows are melted.
- To brown butter, avoid using non-stick pans, which can hinder browning. For more tips, read How to Brown Butter by Tessa at Handle the Heat.
- Use a silicone spatula or spoon to stir the marshmallow mixture. The gooey mixture won't stick as much to silicone.
- Spray hands with baking spray before pressing the cereal mixture into the pan. This prevents the mixture from sticking all over your fingers.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
How to Make Rice Krispie Treats with Brown Butter
Step 1: Spray a 9x13 pan with cooking spray and line it with enough parchment paper to hang over on two sides. Spray the parchment paper with more cooking spray and set aside.
Step 2: Add the butter to a large heavy pot over medium heat, stirring occasionally. The butter will foam and then start to turn a caramel-brown color. The milk solids will settle to the bottom and turn brown (this is flavor).
Step 3: Add most of the marshmallows (reserving some to fold in later) and stir until they are melted. Remove the pan from the heat and stir in the maple extract.
Step 4: Add the cereal and stir until it is completely covered with the butter-marshmallow mixture. Fold in the reserved marshmallows.
Step 5: Transfer the mixture to the prepared pan and press it into an even layer.
Step 6: Once cool and set, lift the bars out of the pan and cut them into squares.
Recipe FAQs
When stored in an air-tight container at room temperature, these treats will stay fresh for up to 3 days.
I don't recommend freezing as it will compromise the texture. These bars are best enjoyed fresh.
More Sweet Treats You Will Love
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Maple Brown Butter Rice Krispie Treats (+ Best Base Recipe)
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
EQUIPMENT
Ingredients
Base recipe
- ½ cup unsalted butter
- 20 ounces miniature marshmallows (divided)
- 6 cups crispy rice cereal
Maple brown butter version
- 2 teaspoons maple extract
Instructions
- Spray a 9x13-inch pan with baking spray, line with parchment paper, and spray the paper. Set aside.
- Heat a large, heavy-bottomed pot over medium to medium-low heat. Add the butter and heat until melted. Continue heating, stirring occasionally, as it foams and then begins to turn golden brown, developing a caramel color. The milk solids will separate, settle to the bottom, and turn brown (this is flavor). This process will take approximately 5 to 7 minutes.½ cup unsalted butter
- Add ¾ of the mini marshmallows and stir until completely melted. Remove the pan from the heat and stir in the maple extract. Then, stir in the cereal until it is evenly coated with the marshmallow mixture and fold in the remaining marshmallows.20 ounces miniature marshmallows, 6 cups crispy rice cereal, 2 teaspoons maple extract
- Transfer the cereal mixture to the prepared pan. Spray hands with baking spray and press the mixture evenly into the pan. Set aside to cool and set, approximately one hour.
- Using the parchment paper, lift the bars out of the pan. Slice into squares. Store in an airtight container for up to 3 days with parchment paper in between the layers.
- For traditional treats, melt the butter but skip the browning step and proceed with instructions, omitting the maple extract.
Notes
- Set out all of the ingredients so they are ready to go. These bars come together quickly, especially once the marshmallows are melted.
- When browning butter, avoid using non-stick pans, which can hinder browning. For more tips, read How to Brown Butter by Tessa at Handle the Heat.
- Using a silicone spoon or spatula will reduce sticking with the marshmallow mixture.
- Spray hands with baking spray before pressing the cereal mixture into the pan. This prevents the mixture from sticking all over your fingers.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Karissa says
These sound delicious! I can't get maple extract. Is there a way to just use maple syrup?
Abbey McDermott says
Karissa,
I haven't used maple syrup, but adding 1-2 tablespoons to the melted marshmallow mixture should work fine. Otherwise, feel free to use vanilla or almond extract. These flavors would be delicious also. Thank you!