Brown Butter Vanilla Bean Rice Krispie Treats
This is how you make an iconic household treat even better: double the marshmallow, use brown butter and add vanilla bean. Without a doubt, these are the best rice krispie treats I’ve ever had.
How can you not swoon when you hear the name Brown Butter Vanilla Bean Rice Krispie Treats? I know that’s exactly what I did when I read the name on the homemade, plastic wrapped treat when I visited my favorite bakery in Boston, Flour. On shear principle I picked up a few up to share with my boys since rice krispie treats happen to be one of their favorite and we were also just getting ready to make a 6 hour drive to upstate New York and I wanted to pick up some road trip eats. (i.e. I wanted all the sugary treats I could get my hands on.)
If you haven’t been to one of the Flour bakeries in Boston, it’s a must the next time you visit. The homemade Oreo’s are out of this world, the pies are homey perfection and I’ve still yet to have a banana bread that lives up to the one they make. When we visited last month, we had breakfast there on Father’s Day and then picked out a bakery box of goodies to take to our friends we were going to stay with upstate New York. The rice krispie treats were a last minute addition as I saw them when I was checking out.
These soft marshmallow-y babies didn’t last a chance. Nor did anything in the bakery box for that matter. What was intended to share with our friends, end up being devoured over the long car ride. WE ATE EVERYTHING. Every last crumb. The Brown Butter Vanilla Bean Rice Krispie Treats were soft, HUGE, and the vanilla beans flecked throughout. Who knew you could take something so simple and make it so decadent. I’ve said this a million times before but it’s all about using good quality ingredients. It’s even more important when you only have a few ingredients. I like this butter and these vanilla beans.
Have a good weekend, everyone!! xo And here’s to a weekend filled with these!
Brown Butter Vanilla Bean Rice Krispie Treats
Yield: 20-24 squares 1x
Yield:
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Pin RecipeDescription
The ultimate Rice Krispie Treat with brown butter, double the marshmallow and vanilla bean.
Ingredients
- 1 cup (2 sticks) butter
- 1 vanilla bean
- 2 (10-ounce) bags marshmallows
- 1/2 teaspoon kosher salt
- 9 cups Rice Krispies cereal
Instructions
- Coat a 9×13 pan with a little bit of butter.
- In a large bowl, measure out 9 cups of Rice Krispies cereal; set aside.
- In a large saucepan, melt butter over medium-low heat. After 5 minutes or so, the butter will start to foam and turn a golden brown. It will bubble and crack. Keep a close eye on it as it can burn easily. Cut the vanilla bean in half, and scrape the seeds with the back of a knife. Add the vanilla to the melting butter.
- When the butter is nice and brown, add the marshmallows. Stir over low heat until marshmallows are 90% melted. I like it when not all the marshmallows are melted. Pour the marshmallow mixture over the Rice Krispies and stir to coat evenly.
- Press the treats into the prepared 9×13 pan. Let sit for 2 hours at room temperature before cutting into 20 or 24 squares.
- Devour.
Notes
I like to cut the treats and then wrap them individually in plastic wrap. They’ll stay soft and fresh for up to 3 days.
23 Comments
Have mercy…these look amazing! I worked in a restaurant where we made these every day. Each night I would take the leftovers home and soon I couldn’t even think of eating one. This is will be the recipe to ignite my krispy treat revival. Thanks for posting.
Brown butter makes these so much better! Love that flavor 🙂
These look yummy! One question though – when do you add the salt? Or am I just missing that somewhere?
Add a pinch of salt when you’re melting the marshmallows.
These look divine, I’m so throwing these on my to-make-this-week list. How much vanilla extract would you estimate if I used that in place of vanilla bean? And does it make a difference if the marshmallows are mini or regular sized?
Use whatever size marshmallow you like- won’t make a difference! I wouldn’t skip the vanilla bean but if you don’t have it, add an extra teaspoon of vanilla extract!
How do you wait two hours to east these?!?!!
ha! It’s hard, trust me 🙂
I knew I had to make rice crispy treats and I couldn’t remember the recipe. So I stumbled across your recipe for you’re browned butter rice crispy treats and thought they probably would be ok….OMG! These are amazing! I am somewhat ashamed that I ate an entire roll all by myself and now have a stomache ache…lol. Anyway, they were so worth it….( btw, some crumbs fell on the floor bc they are so gooey, and my dogs scarfed them up..then followed me around licking their lips) I’ve never commented on a recipe/blog before but just had to this time bc they were that good, and I don’t even like rice krispie treats that much…Good Job!
Is brown butter readily available at most grocery stores?
No. If you read through the recipe, you’ll see that you have one of the steps is browning the butter on the stove top.
I’m taking these to a Labor Day BBQ tomorrow and have a quick question. I always found that traditional Rice Krispie treat we’re better the second day, so I’d try to make them the day before. Is that the case with these, or are they best eaten and made in the same day?
I think they’re best the day of but with that being said, we enjoyed them the next few days as well!
I made this recipe the other night. I’ve never made anything with Browned Butter, but I have to say, hands down, these are the absolute best RK treats, I’ve ever eaten!
Thanks for the recipe!
Awesome! Brown butter will change your life!
I just got some Mexican and Tahitian Vanilla Beans from Beanilla.com, do you think it matters which one I use since I don’t have the Madagascar bean? Or would I be better off using a Madagascar Vanilla Extract? They all have such distinct flavors.
Any vanilla you like will be fine!
I just made these for a staff appreciation lunch for my girl’s school and oh my they are GOOD!!! Thank you for sharing your recipe. ..
You are so welcome!!
These were simple yet simply divine! It’s the only way I’ll make them from now on. A little tip: place the scraped vanilla bean in a container with some granulated sugar, and a few weeks later you’ll have some tasty vanilla sugar.
Hi and thank you so much for your recipes. Can you help me, please, with the weight for the rice krispies? At least approx how many grams/ounces did you use?
Not sure, I always measure in cups!
Ummm yummy gooey buttery