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Better Than Mom’s Brown Butter Rice Krispie Treats! It’s true, promise, these rice krispie treats are like no other. Made with salted browned butter (KEY), double the marshmallows (homemade, to be exact), a touch of vanilla, and brown rice krispies. They’re sweet, salty, buttery, extra gooey, and just a little bit addicting. And the best part? They’re fun to make no matter what your age. The perfect back to school, bake sale, treat that will win everyone over.

overhead photo of Better Than Mom's Brown Butter Rice Krispie Treats

Taking it back to our childhood days today, and my gosh, I am very happy about it.

Like the rest of the world, I grew up snacking on my mom’s homemade rice krispie treats. I didn’t like marshmallows at all (still don’t), but yet I loved my mom’s krispie treats. The thing about my mom’s krispie treats? She made them better, with double the butter and double the marshmallows. To be expected from her. Go big or go home has always been her motto…with desserts and life!

I guess my point is that she was/is the best sweets maker. To this day, everyone raves about her chocolate chip cookies and her Special K-Bars. Nothing better. But her rice krispie treats?

I think I may have beat her original recipe with these. Let me explain a bit.

overhead photo of homemade honey marshmallows

First, I want to make note that these are not your average rice krispie treats. For one, I made the marshmallows. Honey marshmallows actually, with no processed sugar, no corn syrup and nothing weird at all. I will not say they are healthy, because that could be a bit of a stretch. But hey, they’re a much better option than the bagged kind.

Also, and most importantly, they actually taste good. So darn GOOD, and flavorful!

overhead photo of homemade honey marshmallows

Second, browned butter. Salted brown butter, and this is KEY. You can skip the homemade marshmallows if you must. I know they’re a bit of an extra step, so I do understand. But you can’t skip the browned butter…or the salted part.

Third, vanilla. Just a touch. Because for real…why wasn’t vanilla in the original rice kripsie treat recipe? Always use vanilla.

photo of marshmallows melting into browned butter on stove-top

photo of marshmallows melting into browned butter on stove-top

Here’s the breakdown.

If you’re making my homemade honey marshmallows, start with these. They do add time onto this recipe, but if you have the time, make these. Please! They’re a true game-changer and I LOVE that they use zero corn syrup. Yes, please.

And they’re actually so much easier to make than you would think. You just need water, gelatin, honey (you can also use maple syrup), flaky sea salt, and vanilla. That’s it.

Then dissolve the gelatin in cold water, bring the honey to a boil, boil for 10 or so minutes, then stream the hot honey into the gelatin. Then just add vanilla plus sea salt and whip with a stand mixer until you have marshmallow “fluff”.

Better Than Mom's Brown Butter Rice Krispie Treats in pot before being pressed into bars

Spread the mixture into a pan, let them set, and done. You’ll now have homemade honey marshmallows that have the prettiest golden hue to them. AND that actually taste like something other than just pure sugar. These are SO GOOD.

As I said, I totally understand if you don’t have the time or energy to do this extra step. BUT, if you happen to have time and are feeling adventurous, I could not recommend the homemade marshmallows more. True game-changer, and really, so much easier to make than you would ever think.

Better Than Mom's Brown Butter Rice Krispie Treats in baking pan

Once you have your marshmallow situation all sorted out, it’s time to make the best rice krispie treats.

Brown a stick of salted butter, melt in your marshmallows and smell the deliciousness coming from the brown butter. It’s warming, toasty, and will definitely get you excited for cozy fall baking…just saying.

Add in a pinch of flaky sea salt, a touch of vanilla, and brown rice krispies. Spread out in a pan and then let the treats sit until set. In the directions, I say 1 hour, but 30 minutes will do too. Cut, sprinkle with additional salt (never a bad idea) and serve them up to everyone and anyone.

overhead photo of Better Than Mom's Brown Butter Rice Krispie Treats being pulled apart to show their sticky marshmallow center

There’s not a person in the world who could not love these. Not only will they remind everyone of their childhood, but the fact that they actually have delicious flavor, are soft, chewy, perfectly salted, and slightly healthier too, really seals the deal and makes them better than moms.

So with that, do yourself a favor and indulge in some Tuesday treat making. These are easy to make, but even better to enjoy. And any memories that come along with this recipe are just an added bonus.

If you have a bake sale, end of summer BBQ, or Labor Day weekend picnic, you must bring these and you should probably double the recipe. They will go fast.

Lastly? If you are more of a chocolate peanut butter kind of person, then try out my chocolate covered brown butter krispie treats.

overhead close up photo of Better Than Mom's Brown Butter Rice Krispie Treats

If you make these better than mom’s brown butter rice krispie treats be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Better Than Mom's Brown Butter Rice Krispie Treats

Prep Time 5 minutes
Cook Time 10 minutes
rest time 1 hour
Total Time 1 hour 15 minutes
Servings: 24
Calories Per Serving: 106 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Line a 9x13 inch baking dish with parchment paper.
    2. Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. 
    3. Let the treats cool, at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.

Notes

Store-Bought Marshmallows: if using store-bought marshmallows, you need 2 (10 ounce) bags. 
Homemade Marshmallows: if using my homemade marshmallows (below), use the entire batch to make these rice krispie treats. 
Adapted From: my mom's recipe, which was adapted from the Kellogg's Rice Krispies box. 

Honey Marshmallows

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 marshmallows
Calories Per Serving: 51 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Instructions

  • 1. Line an 8-inch square baking pan with parchment paper and dust with confectioners sugar.
    2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment.
    3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes. Remove the pan from the heat.
    4. With the mixer on medium speed, carefully and slowly pour the hot syrup into the gelatin mixture. Add the vanilla and salt. Raise the mixer speed to high and beat for 8-10 minutes, or until the mixture is fluffy. 
    5. Working quickly, transfer the marshmallow mixture in the prepared pan. Smooth the top into an even layer. Let sit at room temp for 1 to 2 hours, until set.
    6. Generously dust the top of the marshmallow with confectioners’ sugar and then invert it onto a clean cutting board. Cut the marshmallow into squares, they will be sticky. Store in an airtight container at room temperature for up to 1 month.

Notes

If Using To make Krispie Treats: You can simply skip the setting process and use the marshmallow "fluff". 
Confectioners' Sugar: you don't have to use this, but it makes working with the marshmallows much, much easier. Just a little dusting is all you need. 

horizontal photo of Better Than Mom's Brown Butter Rice Krispie Treats

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Comments

  1. Hi Tieghan!

    First, I love making your recipes and seeing all the new things you come up with! I’ve made several of your recipes (3 just this week!) and have had great success and fun with all of them, except for these Rice Krispie treats. 🙁

    The short story is: 6 tablespoons of butter is still way too much! I read the comments from others below who had the same problem with soggy, stale tasting treats, and saw your suggestion to reduce the butter from 8 tbs to 6. However, I think that 4 tablespoons would’ve been perfect! I followed the rest of your recipe to a T (using your homemade marshmallows, which turned out amazing!!!), but my treats were incredibly soggy and stale tasting. So much so, that the treats would’ve even hold together when I tried to cut them into squares. 🙁 I think that maybe a higher amount of butter would work for treats made using store-bought marshmallows, because store-bought are of course gummier and stickier, and would hold the treats together better. I’m afraid that the homemade marshmallows and 6 tbs of butter was just too much for the rice krispies to absorb.

    For reference, I live in Kentucky, where it is very humid year-round (80%+), especially now in late summer. Maybe that has something to do with it too? Who knows. 🙂

    I will try this recipe again with 4 tbs of butter and let you know how it goes! Like I said, your marshmallow recipe is fantastic! I wish I would’ve made a double batch so that I could’ve enjoyed them before using them all in my defunct Rice Krispie treats! Next time. 🙂

    1. Hey Tera,
      Thanks so much for giving this recipe a try, I’m sorry it didn’t turn out how you would have liked. xTieghan

    1. Hey Paige,
      Sorry to hear this, was there anything you may have adjusted in the recipe? Please let me know if I can help in anyway! xTieghan

  2. 3 stars
    I read the previous reviews about the squares turning out soggy, but was hoping for a different result. Unfortunately, that’s not what happened. I followed every step of making the marshmallows without a hitch. The homemade marshmallows, while delicious on their own, are definitely the culprit. It seems that their moisture content is too high to produce a chewy-yet-crispy treat. The flavour was all good, but the texture was less than satisfying. I used Rice Krispies brand made with brown rice. Maybe the brand Tiegan uses is heartier and sturdier? I really wanted to love these, but they were disappointing. I would, however, make the marshmallows again just to eat by themselves.

  3. 5 stars
    Brown butter in rice krispie treats is BRILLIANT. I just made 2 batches using my left offer home-made butterscotch and espresso-cinnamon marshmallows. 🤪

  4. 1 star
    I was really disappointed in the marshmallows and how they affected the overall final rice krispies’ treats. I doubled the recipe because I was intending to use these as Christmas presents to send to friends. I had been really excited to try my hand at homemade marshmallows because I’ve made brown butter rice krispies before with store- bought marshmallows and they’re amazing. So I thought I would up my game with homemade marshmallows after seeing this recipe.
    The honey mixture couldn’t seem to get above 210 degrees (even after 20+ minutes on the stove). It subsequently took 25 minutes to whisk the marshmallows into something sort of resembling “fluff”. The end results were two pans of soggy, cardboard-tasting rice krispies treats that I threw away.
    You’re my first choice when looking for new recipes to try, and I’ve had great success with many of your dishes and cocktails (your apple butter old fashioned is one of my all-time favorite drinks), which is why this was such a disappointment.

    1. Hey Callie,
      So sorry you had issues with the marshmallows. Was there anything you adjusted or anything I can help with? Please let me know! xTieghan

  5. The marshmallows wouldn’t melt off the heat. Had to put back on the heat to melt. But the recipe turned out great! Yum!

  6. Hi Tieghan,
    Nope. I used local, fresh honey, Kerrygold butter and Maldon flaked sea salt. Considering the quality of the ingredients I used, they should have been amazing (as I expected).

  7. 3 stars
    I made these last night. The honey took nearly an hour to reach 240 degrees. I guessed at the amount of salt in the marshmallows, as there is no suggestion (a pinch or 1/2 a tsp, or?) in the recipe. Usually I’m fine with a suggestion such as “to taste,” but I really had no clue. I used One Degree Organic Foods Sprouted Brown Rice Crisps (that’s all the store had for brown rice crisps). The end results were good, but the crisps seemed more dense and chewy (almost as if they were stale – in fact I checked the date on the box to make sure they weren’t past due). I was really expecting these to knock my socks off and they just didn’t. They missed the crispiness and lightness.

    1. Hi Kate! I am really sorry this did not turn out well for you. Please let me know if there is anything I can help with! Did you happen to change anything in the recipe? xTieghan

  8. How much sea salt do I add to the marshmallows? I’m making them right now so a timely answer would be greatly appreciated. Also, my honeyis taking FOREVER to reach 240 degrees.

    1. Hey Kate,
      You can use a pinch of flaky sea salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Hi Teighan! Thanks for sharing this recipe. I made this recipe tonight (with the homemade marshmallows) and everything was going well until the very end. I whipped the marshmallow and skipped the setting process. I added them directly to the pot with the melted butter. Then I counted the seconds for one whole hour until I could eat them all the while being teased by their AMAZING smell! when I cut into them, the cereal was soggy, not crispy 😭. They still taste unreal, but obviously the texture of mine is all wrong for a rice krisipe square. Any idea what I could have done wrong for next time?

    1. Hi Steph,
      So sorry you had issues with the recipe. What brand of rice cereal did you use? It sounds like you did everything right, so unless you adjusted any of the ingredients the cereal shouldn’t be soggy. Please let me know how else I can help. xTieghan

  10. Such wonderfully layered flavors that go way beyond the crispy treat of childhood past!! As Thomas Keller might say, Rice Krispy Treats elevated! 😀 Loved them! For some reason I was worried about adding the homemade marshmallow fluff to the hot butter. Since in your recipe you added the cooled cubed mallows and didn’t mention how to add the fresh warm marshmallow fluff. So, just to ease my concern I waited until the browned butter cooled some before I added it. Not sure if it mattered, but It turned out great. My house smells like browned butter and maple syrup. And my family loves me a little more now (LOL) for making these. Thanks Tieghan.

    1. Haha yes! So glad these turned out so well for you! Thank you so much for trying these Shannon! xTieghan

  11. 4 stars
    I loved the homemade Marshmallows but the rice crispy treats were too soggy, they didn’t have any crisp. IM

    1. Hi Josie! I am sorry to hear that. Is there anything that could have gone wrong? I would love to help! xTieghan

  12. 5 stars
    I recently made this for some friends and it was great! Fun little tip: I made the homemade marshmallows and when I was cutting them, I used a pizza cutter to cute the marshmallows! It was much easier than using a knife! Such a great recipe!

  13. Tieghan,
    I tried to reply to your comment replying to mine about the maple syrup and I He metric conversions, but a reply box didn’t open.

    Thank you for your reply. It’s really helpful. I WILL try again with the maple syrup, but in a smaller pan to get a greater depth of liquid – it definitely wasn’t the correct consistency. I’ll wait until we get a dry day – we do get them once in a while, or until we have to turn on the dreaded AC due to the heat.

  14. I made this recipe (Homemade marshmallows too!) but the treats turned out soggy. Any suggestions for what I could do to prevent that next time? Thank you!! Love all of your recipes!

    1. Hi Ashtin, try adding an additional 1 cup of cereal and reducing the butter to 6 tablespoons. I wonder if maybe you just had too much marshmallow mix?Please let me know if you have any other questions. So sorry this cause you trouble!

      Thank you!! xTieghan

  15. I was so excited to make this recipe for my son and coworkers and so many things went wrong. Most of the problems are on me, but I still wanted to share.
    My one issue with your site is the metric conversion for the rice krispies. If you hit metric conversion, it says that you need 1.7kg for 9 cups of rice krispies. That would be be 3.748 pounds! One kilo is approximately 2 pounds. If you read the traditional rice krispy box (couldn’t find the brown rice ones), one serving (1 ½ cups) is 40 grams. The total amount of cereal would be 240 grams. The question here is how much cereal do you actually use.
    So I weighed out slightly more than 240 grams. Based on other comments that said the cereal was soggy, I toasted them. They were still soggy, so I won’t try that again.
    I’m certain that I screwed up in making the marshmallow, which was absolutely delicious BTW. First of all my gelatin may have been too old. I used maple syrup but I think I could have used a smaller pot. After about ½ hour my temp was only at 225º but I decided to go ahead and make it anyway. I got it nice and fluffy and left it in the mixer while I melted the butter. I got the butter to a light brown, maybe could have browned a little longer which might have taken more moisture out. I mixed everything together and put it in the pan. After an hour, they were shrunk, the cereal had absorbed a lot of liquid and the texture was soggy.
    I also decided to make them on an unusual February day in Coastal Georgia – it was humid and hot (almost into the 80s).
    We definitely are going to make these again, but I have one more question. Have you actually made these with maple syrup? Besides the temperature, what should the consistency of the syrup be when it is ready? Thanks for any insight you can give me.

    1. Hi Carol, I am so sorry you had so much trouble with this recipe. I do always make these with maple and do not run into issues, but I love in Colorado where it is very, very dry. The opposite it sounds like from where you live. The syrup should be thicken up to a caramel like state very sticky, but still pourable. Does this make sense?

      As for the conversions, I am sorry our metric system does not work well. We are actually working on a re-design that will fix this. Again I am so sorry for the trouble! Please let me know if you have any other questions. Thank you!! xTieghan

  16. I haven’t made these yet because I really want to use the brown rice krispies but haven’t been able to find them yet. (I’ll look at our local health food store or a Whole Foods.) Anyhow, I have a question. I keep thinking they would be really tasty with maybe some bourbon or rum added. Do you think a splash would work in the marshmallows?

    1. Hey Kate! If using the store-bought marshmallows I think you could add 1 tablespoons bourbon or rum, but I don’t think that would work well with the homemade. Too much moisture I am afraid. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  17. I had fun making these and experimenting with making marshmallows (a first for me) but sadly the Rice Krispie bars came out soggy on the bottom and I couldn’t bring ’em to Xmas dinner. Though they were very tasty, they were missing that true crispy chewy texture the makes Rice Krispie treats to addictive. Any thoughts on contributing factors to soggy-bottomed squares??

    1. HI! What brand rice cereal did you use? The cereal shouldn’t be soggy at all. Was there anything else you did differently? maybe try using less butter next time. I would go with 6 tablespoons Sorry for any trouble! Please let me know if you have any other questions. Thank you! xTieghan

  18. 2 stars
    Every recipe I have made from your web site/cookbook have been beyond delicious. I tried the rice krispie treats and had my first failure. I used the brand Rice Krispies, couldn’t find the brown ones, but like some of the other reviews, my rice krispies were soft and tasted stale. I am so disappointed because the recipe looks amazing. The fluff was yummy.

  19. I’m looking forward to trying this recipe soon, rice Krispy bars are my absolute favorite!! Question, does the marshmallow recipe listed equal 10 cups? My guess is I should double it… either way no harm no foul if I end up with extra marshmallows right??

    1. HI Stephanie! No need to double the recipe listed is about 10 cups. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. Hello and thank you for your recipe. I have been making it this way for years except I always used store-bought Marshmallows. You have inspired me to make my own Marshmallows at home for this treat. However, I have found that skipping the setting step and using the fluff has caused my Rice Krispies Treats to become instantaneously stale. First, I thought maybe the fluff was too runny in which case the moisture made the treat stale. Sadly, I had to throw away this batch. I tried again several days later. This time I added 1 1/2 cups of sugar to reduce moisture and made sure the fluff was a bit more set up than the first go around. It was definitely a lot better but still a tad stale. I am now perplexed thus will have to try for the third time. This time I will make the Marshmallows the night before and make sure they are fully set and see what happens.

    In the meantime, do you have any thoughts of why these treats become instantaneously stale?

    1. Hi Nicke, what brand cereal are you using? I have never had stale bars before so I am really stumped as to what is happening. Is the cereal fresh? So sorry you are having trouble!

  21. 3 stars
    I made these with the homemade marshmallow and they turned out tasting good, but the Rice Krispies were soggy and wouldn’t hold together well. I think the recipe has too much butter maybe?

    1. Hey Rachel! What brand rice cereal did you use? The cereal shouldn’t be soggy at all. Was there anything else you did differently? I really don’t think it was the amount of butter as I never have any issues with soggy cereal. Sorry for any trouble! Please let me know if you have any other questions. Thank you! xTieghan

  22. Just made these and I DID make the honey marshmallows. They are very good. Chewier that regular ones, but I think that is an improvement. I could not find brown Rice Krispies, so I just used the regular ones. Yummy!

  23. Oh, cool! I see you posted a link to the brown rice crispies. (Sorry I missed that the first time!) I’ve never seen those before, but they look good. Thanks for the clarification! 🙂

  24. Hi Tieghan,

    I’m super excited to try this as it looks AMAZING – just a few quick questions. I can’t seem to find brown Rice Krispies in the UK, so are white keispies ok? And secondly – the cups to metric converter has the Rice Krispies at 1.7kg!!! Is that right?

    1. Hi Charlotte! Yes, you can use regular rice krispies, those will be great!! As for the amount, when I did the calculator and I actually got 2.25 kg. So honestly I am not sure which it is. Is there another way for you to measure the cereal by chance? I will say you need A LOT of rice krispies for this recipe!

  25. Ooooooh, these look amazing and gooey-delicious. I haven’t made them since I was a kid. Might be time to try again.

    (I think the “brown” she is referring to is the browned butter, perhaps?)

  26. Hi Tieghan!
    Would you mind sharing what kind of camera you use for your beautiful photos? I’m sure you’ve mentioned it before, but I’m in the market for a new one now so I’m curious! Thanks for another wonderful recipe.

  27. Janet, I believe the brown Rice Krispies she’s referring to is the cereal made from brown rice instead of white. You can find these in the organic or natural food department in grocery stores.

  28. Thank you for all of your delicious recipes!
    Perhaps a dumb question but by brown krispies are you referring to the chocolate ones? That’s the only brown ones I’m aware of.

  29. 5 stars
    I adore everything about this recipe! Those honey marshmallows – wow. Can’t wait to try these treats 🙂

  30. Just a question here. If I am making the marshmallows, instead of waiting an hour or so to let them set, couldn’t I just put the marshmallow mixture straight into the crisp rice treats and then let it set? It seems silly to set them up and then melt them back down. I’m just sayin’. Either way I am making those dang marshmallows. 2 batches, one for treats and one for me.

    1. Hey Kathy! If using my homemade marshmallows, You can simply skip the setting process and use the marshmallow “fluff”. That will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan