Brown butter rice krispies treats with chocolate recipe

These brown butter rice krispies treats with chocolate are a grown-up version of our childhood favourites. The salt balances the sweetness to make these crispy & chewy treats ultra-delicious. With only 5 ingredients this easy recipe comes together in 10 minutes and you can decorate them however you like.

The best part about this recipe is melted chocolate seeping into the craggy bits of rice kirspies making each bite so delicious. I added a sprinkle of salt to the melted marshmallow mix as well as to the chocolate layer.

cut up brown butter rice krispies treats with chocolate & chocolate mini Easter eggs

I’ve adapted the New York time recipe for caramelised butter rice Krispies treats by using salted butter in addition to adding salt. I also halved the quantity to make slightly smaller squares. These are quite sweet so I prefer a thinner bar. Go ahead and double this up to make thicker rice krispies treats.

I find these to be the best recipe and the ones I will use going forward. I might play around adding peanut butter next time as I love that flavour with these treats.

A stack of Brown butter rice krispies treats with chocolate and colourful mini chocolate easter eggs

In South Africa, we only seem to get marshmallows in mixed bags of pink and white but use all white if you can. Using mini marshmallows will also speed up the melting process.

You can choose what kind of chocolate you want to top these with. I used a combination of ¾ milk chocolate and ¼ dark chocolate but using 100% dark chocolate (70% cocoa solids) will make them even more grown up.

I wanted to make these as an Easter treat so I decorated them with broken-up mini easter eggs, but top them with whatever decorations you like.

Minii colourful easter egss for rice krispies treats with chocolate recipe

You can skip the chocolate layer completely and simply decorate with sprinkles but don’t skimp on the salt. I use Maldon as I like the flaky texture and the gentle taste.

How to make brown butter rice krispie treats with chocolate

The process of making rice Krispies treats goes very quickly so have all your ingredients measured out. Either line your baking tin with paper or spray it lightly with cooking spray. The rice krispies treats won’t stick to a non-stick metal or glass baking dish.
First, brown the butter in a medium-sized pot. Once the milk solids start to fleck and go brown you are ready to add the marshmallows.
If you are using smaller marshmallows you can mix them into the melted butter off the heat. If you are using larger marshmallows, keep them on the heat for a minute or so before taking them off where they will carry on melting.
Once the marshmallows have all melted and are smooth, add a sprinkle of sea salt flakes and vanilla.
Add the Rice Krispies and quickly coat them with the melted marshmallows.
Decant these immediately into the tin (or lined tin) and gently tease the mixture into the corners. I like to do as the New York Times does and not press the mixture down too hard. This compacts the treats making them harder to bite into. By keeping the marshmallow mixture a little loose, they are lighter and generally more pleasant to eat.
The lighter textured rice krispies make a craggy surface where the melted chocolate seeps into. If you prefer to see two distinct layers of Rice Krispies and chocolate, go ahead and press the rice down to compact it more.
The Rice Krispies/marshmallow mixture will firm up on its own quite quickly but leave for an hour or two to crisp up properly.
Spread the melted chocolate over once it has cooled and decorate with the chocolate mini eggs or sprinkles.

Why this recipe works

As no additional sugar is added, the marshmallow mixture provides the right amount of sweetness and the gelatine in the marshmallows will quickly set the Rice Krispies into a firm bar.

Once the mixture is cool, it will be firm enough to cut.

Brown butter rice krispies treats with chocolate recipe

Why do you caramelise the butter first?

Browning or caramelising the butter gives these treats a delicious nutty flavour. Caramelised butter adds a great depth of flavour to so many baked goods, it’s worth trying it out whenever you can.

Brown butter or beurre noisette in French is super simple to make. Use a light-coloured pot to see the butter change colour and prevent it from burning (this can happen quickly).

Brown butter rice krispies treats with chocolate and chooclate mini eggs recipe on a board

Ways to decorate Rice Krispies treats:

If you don’t want to use chocolate Easter eggs (if it’s not Easter), here are a few ideas for ways to decorate them.

Sprinkles: Adding colourful sprinkles can make the treats look festive and fun.
Chocolate: Melted chocolate can be drizzled over the top or used to coat the entire treat as I have done. Top the chocolate with more chocolate shavings, crumbled-up Flake bars, chopped nuts or salted pretzels for a different flavour and texture. Alternatively, coat with one kind of chocolate and then drizzle over one or two other kinds of chocolate (dark & white) to create a textured look.
Chopped nuts such as pecans or almonds can be mixed into the chocolate-covered treats.
Caramel: Drizzling caramel over the top of the treats can add a delicious and gooey texture.
Marshmallows: Extra mini marshmallows or dollops of marshmallow fluff can be layered into or on top can be mixed into the treats for extra gooeyness or used as a topping.

Brown butter rice krispies treats with chocolate on a wire rack

How long will these Rice Krispies Treats last?

You can store these Rice Crispy Treats in an airtight container at room temperature for up to a week (they will be eaten before that).

Should Rice Krispies Treats be refrigerated?

It’s best to keep these Rice Krispies Treats at room temperature in an airtight container. Refrigeration can cause the marshmallow to become too hard or absorb moisture.

Can Rice Krispies Treats be frozen?

While freezing Rice Crispy Treats is not recommended, you can try freezing them in an airtight container, separated by wax paper, if you need to make them ahead. However, keep in mind that they may become quite hard in the freezer, and it’s best to enjoy them fresh if possible. To thaw, simply leave them at room temperature overnight.

I love making desserts and confectionery. I even wrote a whole book called Sweet.

A few of my sweet recipes you might like:

Spicy caramel popcorn (from my cookbook)

Toffe salted pretzel and chocolate bark

Fudge with chocolate malt balls

Spicy buttercrunch brittle with roasted nuts

Lime marshmallows

Matcha Marshmallows

White chocolate & green tea fudge

Homemade peanut butter cups

Chunky New York chocolate chip cookies with Easter eggs

The recipe makes one 20cm x 20cm or 8inch x 8inch tray/sheet of Rice Krispies treats.

Prep Time:5

Cook Time:5

Ingredients

¼ cup /65gms salted or unsalted butter
150 gms half a 12-ounce bag of marshmallows (standard size or mini)
1/ tsp vanilla extract optional
Approx. 1/2 tsp flaky sea salt flakes or kosher salt
3 cups/90gms Rice Krispies cereal
200 gms chocolate milk or dark or a mixture of both – you can use chocolate chips or chocolate bars
Chocolate mini eggs for decoration optional

Instructions

Prepare a 20cm x 20cm /8 x 8 inch or 9-inch square baking pan by greasing it with butter, spraying it with cooking spray or lining it with baking or parchment paper.
In a medium-sized pot, melt the butter over medium heat until it starts to froth. Lower the heat and continue cooking while stirring constantly with a silicone spatula until the bubbling ceases and the small bits of milk solids begin to turn golden brown, which should take another 2 to 3 minutes. This step requires close attention, as you want the milk solids to become medium-dark brown but not black.
After turning off the heat, immediately add the marshmallows to the pot to prevent the butter from cooking further. Stir until all the marshmallows are coated in the hot, browned butter and begin to soften, which should take about 1 minute.
Turn the heat back to low and add the salt, stirring until the marshmallows are almost smooth, with a few small lumps being acceptable, which should take 1 to 2 minutes.
After turning off the heat, stir in the vanilla and add a sprinkle of ½ tsp of salt. Then add the cereal. Fold the mixture over with a large silicone spatula until all the cereal is coated.
Pour the mixture into the prepared pan, using the spatula to gently spread the cereal mixture evenly throughout the pan without packing it down to retain the light and delicate texture.
Melt the chocolate in a double boiler or microwave and spread over the rice krispies treat. Work quickly to coat the surface as it will immediately start to seep into the surface. Add a final sprinkle of salt and decorate with the chopped mini Easter eggs or sprinkles
Let cool for at least 30 minutes before cutting. Place in the fridge to speed up the firming of the chocolate.
Once cool, remove from the pan and transfer to a cutting board. Using an unserrated knife, cut into 16 squares by dividing it into a 4-by-4 grid.
Store the treats in an airtight container at room temperature for up to 5 days and enjoy!