Brown Butter Rice Krispies

A happy little treat that’s as fun to make as it is to share! Brown Butter Rice Krispies are chewy, toasty, nostalgic — and just fancy enough to feel elevated.

Did my Rice Krispie journey start because I needed a vessel for my sprinkle collection? Absolutely. And honestly… what a match made in heaven. They’re easy, universally loved, and endlessly customizable. They package beautifully, keep well, and can be shaped or topped however you like. Win/win.

And here’s my personal motto:

“Brown butter is the key to a good life — and a good Rice Krispie.”

The recipe is simple. The twist? More butter than the back-of-the-bag version, and browned for that nutty, caramelized depth. It makes all the difference.

Brown Butter Rice Krispies Recipe

Ingredients

• 1 (10 oz) bag mini marshmallows (Jet-Puffed is my go-to)

• ½ cup butter (1 stick — I use Kirkland Sweet Cream)

• 1 tsp vanilla extract or vanilla paste

• 6 cups Rice Krispies cereal (more if needed)

• Parchment paper

• Sprinkles (optional… but are they really?)

• Cookie cutters (optional, for shaping)

Instructions

1. In a medium saucepan, brown the butter over medium heat until golden and fragrant. New to browning butter? Watch it closely — it goes from perfect to burnt quickly.

2. Turn off the heat. Add ¾ of the marshmallows + vanilla and stir until melted (it’s okay if not every bit of butter incorporates).

3. Stir in the Rice Krispies until mostly coated.

4. Add the remaining marshmallows and stir gently — this gives you little pockets of gooey marshmallow.

5. Pour mixture onto a sheet of parchment paper. Place another sheet on top and press evenly to ~1 inch thick.

6. Add sprinkles immediately, then let cool completely before cutting.

7. Use a cookie cutter for shapes (bonus: the cutter doubles as a guide for sprinkles).

Why I Love These

• Simple, but special → just one extra step (browning butter) transforms the flavor.

• Kid- and adult-approved → nostalgic but elevated.

• Perfect for gifting → they keep well, travel well, and look adorable wrapped up.

  
  

Whether you shape them into hearts, stars, or just cut them into squares, these always deliver. And let’s be real — the best part is sneaking a warm bite straight from the pan before they’ve even set. Enjoy!

xoxo, Lauren