Brown Butter Dulce de Leche Rice Krispie Treats Recipe
If you’re on the hunt for a truly irresistible twist on a childhood classic, you’re in for a treat! This Brown Butter Dulce de Leche Rice Krispie Treats Recipe takes those familiar, gooey squares to a whole new level with nutty browned butter and luscious dulce de leche layers. Trust me, once you try this version, you’ll wonder how you ever made Rice Krispie treats without these amazing flavors. Stick around—I’ll walk you through every step, share my favorite hacks, and make sure you nail this crowd-pleaser with ease.
Why This Recipe Works
- Brown Butter Magic: Browning the butter before melting the marshmallows adds a rich, nutty depth that elevates the entire treat.
- Dulce de Leche Layer: That gooey caramel layer in the center gives a creamy surprise that perfectly balances the crunch and sweetness.
- Cinnamon Sugar Cereal: Using cinnamon sugar-flavored Rice Krispies adds a subtle spice that makes every bite more interesting.
- Double Marshmallow Delight: Folding in marshmallows before and after mixing creates extra chewy pockets and a perfect sticky texture.
Ingredients & Why They Work
The beauty of this Brown Butter Dulce de Leche Rice Krispie Treats Recipe is how simple ingredients combine to make something insanely delicious. Each component plays its part, so choosing quality ingredients and understanding their role really helps you get that perfect chewy, caramel-kissed bite.
- Butter: Browning it unlocks a toasty, nutty flavor that blends beautifully with sweet marshmallows.
- Vanilla Extract: Just a splash to brighten flavors and add warmth.
- Mini Marshmallows: They melt smoothly and create that iconic sticky, chewy base.
- Cinnamon Sugar Rice Krispies Cereal: Adds that subtle cinnamon note and crunchy texture—plus, it’s a fun twist on the original.
- Sea Salt: A pinch brings balance, cutting through the sweetness and highlighting the caramel notes.
- Dulce de Leche: The star of the show! Creamy, caramelized milk spread that makes these treats surprisingly indulgent.
Tweak to Your Taste
One of the best things about this Brown Butter Dulce de Leche Rice Krispie Treats Recipe is how easy it is to make your own. I often play around with the cinnamon levels or swap the dulce de leche for a peanut butter layer when I’m feeling nutty. Don’t be shy—customizing can bring new life to this classic.
- Variation: Swapping cinnamon sugar Rice Krispies for plain ones and adding 1/3 cup of homemade cinnamon sugar still yields delicious results and lets you control the spice.
- Dietary Notes: You can use dairy-free butter alternatives and marshmallows to make these vegan-friendly, just make sure they melt well.
- Texture Preference: Add extra marshmallows on top for a fluffier, gooier finish—trust me, I’ve done it and it’s heavenly.
Step-by-Step: How I Make Brown Butter Dulce de Leche Rice Krispie Treats Recipe
Step 1: Prep Your Pan Like a Pro
Start by grabbing a 9×9-inch pan, spray it with non-stick spray, and line it tightly with foil or parchment paper. This sling makes it a breeze to lift out the treats once they’ve set. Give the lining a quick spray too so nothing sticks—trust me, it saves a lot of frustration later.
Step 2: Brown the Butter
Place a light-colored pot over medium heat and add your butter. Here’s where the magic happens—stir gently as it melts, and watch closely. It’ll foam and sizzle, then brown flecks start forming at the bottom. That’s your cue to pull it off the heat right away so it doesn’t burn. The smell is absolutely next-level—nutty and warm.
Step 3: Melt in Marshmallows & Season
While the butter is still hot, stir in sea salt and 8 cups of mini marshmallows. Keep stirring until everything is melted and smooth. If some stubborn marshmallow bits remain, feel free to put it back on very low heat for a short time—but don’t let that butter burn! Then, stir in the vanilla extract for a sweet, fragrant touch.
Step 4: Mix with Cereal & Add Extra Marshmallows
Pour 6 cups of your cinnamon sugar Rice Krispies into a big bowl, then pour the marshmallow mixture over and stir like you mean it. Next, fold in the remaining 2 cups of mini marshmallows while everything’s still warm—this creates those delightful pockets of chewiness that make these treats unforgettable.
Step 5: Assemble the Layers
Lightly press about half of the cereal mixture into your prepared pan using a spoon with a dab of butter—this stops the sticky mess on your hands and helps create an even layer. Spread the dulce de leche evenly across that layer, then top with the remaining cereal mixture and press gently but firmly so it all sticks together. Let it sit at room temperature until firm—usually about an hour.
Pro Tips for Making Brown Butter Dulce de Leche Rice Krispie Treats Recipe
- Watch that Butter: Browning butter happens fast, so stay attentive and remove it from heat as soon as the brown specks appear to avoid a burnt taste.
- Use a Light Pan: A light-colored pan helps you see the color changes when browning butter, making it easier to get that perfect nutty flavor.
- Press With Buttered Spoon: Using a spoon coated with butter to press down the cereal layers keeps the sticky mixture manageable and forms neat, even layers.
- Timing the Marshmallows: Add some marshmallows after mixing so you get those wonderful chewy chunks—not just smooth goo.
How to Serve Brown Butter Dulce de Leche Rice Krispie Treats Recipe
Garnishes
I love sprinkling a little flaky sea salt on top right before serving—it highlights the dulce de leche and balances the sweetness perfectly. Sometimes I add a light dusting of cinnamon or even mini chopped nuts (like toasted pecans) for extra texture.
Side Dishes
These treats are fantastic on their own but pairing them with a scoop of vanilla ice cream makes dessert feel extra special. For a party, I serve them alongside fresh fruit slices or a simple coffee bar—those slightly bitter flavors really complement the caramel richness.
Creative Ways to Present
For birthday parties or holiday gatherings, I like cutting the treats into fun shapes using cookie cutters—hearts, stars, or anything festive. Wrapping individual squares in parchment with twine also makes a thoughtful, homemade gift. Lining a dessert platter with colorful paper doilies and adding edible gold dust on top always earns compliments too!
Make Ahead and Storage
Storing Leftovers
I store leftover treats in an airtight container at room temperature, and they stay perfectly chewy and fresh for 2-3 days. Avoid the fridge since it tends to dry them out unless you’re in a humid climate.
Freezing
Freeze extras by wrapping individual squares tightly in plastic wrap, then placing them in a freezer-safe bag. They keep for about 6 weeks and thaw overnight on the counter beautifully—still soft and melty.
Reheating
If you want that fresh-from-the-pan vibe, a few seconds in the microwave (10-15 seconds) softly melts the dulce de leche center and marshmallow pockets. Just don’t overdo it or you’ll lose that perfect chew.
FAQs
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Can I use regular rice cereal instead of cinnamon sugar flavored?
Absolutely! If you can’t find cinnamon sugar Rice Krispies, just use plain cereal and stir in about 1/4 to 1/3 cup of cinnamon sugar. It’s a simple swap that still packs all the warm, spiced flavor you’re looking for.
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How do I brown butter without burning it?
Use a light-colored pan over medium heat and keep stirring gently as the butter melts. Watch for small brown flecks and a nutty aroma—that’s when you take it off the heat immediately to avoid burning. It usually takes just a few minutes.
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Can I make this recipe vegan or dairy-free?
Yes! Use vegan butter or a plant-based butter substitute to brown in place of regular butter, and be sure to use vegan marshmallows. For the dulce de leche, there are vegan caramel alternatives available or you can make a coconut milk caramel. The texture and flavor will be slightly different but still delicious.
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How do I prevent the treats from being too sticky?
Press the mixture gently but firmly into your pan using a butter-coated spoon—this keeps your hands clean and helps the mixture compact evenly. Also, letting them cool completely at room temperature before cutting helps the treats hold their shape without sticking everywhere.
Final Thoughts
This Brown Butter Dulce de Leche Rice Krispie Treats Recipe holds a special place in my heart because it strikes the perfect balance between nostalgic comfort and grown-up indulgence. Every time I make it, I’m reminded why simple ingredients, when combined thoughtfully, can create magic in the kitchen. I hope you’ll try this recipe soon—it’s fun to make, and even more fun to eat (and share!). When you do, let me know how it goes—I’m cheering you on from my kitchen to yours!
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Brown Butter Dulce de Leche Rice Krispie Treats Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
These Brown Butter Dulce de Leche Rice Krispie Treats combine the nostalgic crunch of cinnamon sugar Rice Krispies with the rich flavor of browned butter and a gooey dulce de leche layer for a delightful twist on the classic treat.
Ingredients
Main Ingredients
- 5 tablespoons butter
- ¼ teaspoon vanilla extract
- 10 cups mini marshmallows, divided
- 6 cups cinnamon sugar flavored Rice Krispies cereal
- ½ teaspoon fine grain sea salt
- ½ can dulce de leche
Instructions
- Prepare pan: Spray a 9×9-inch pan with non-stick spray and line it with a foil or parchment paper sling. Spray the lining again to ensure easy removal.
- Brown the butter: Place a large pot on medium heat and melt the butter, stirring gently. Allow it to foam and then watch for small brown flecks to form. Remove from heat immediately once browned to avoid burning.
- Melt marshmallows: Add the sea salt and 8 cups of mini marshmallows into the browned butter. Stir until fully melted and smooth. If needed, place back on low heat briefly to finish melting without burning.
- Add vanilla: Stir in the vanilla extract thoroughly once the marshmallow mixture is smooth.
- Combine cereal and marshmallows: Measure the Rice Krispies cereal into a large bowl. Pour the melted marshmallow mixture over the cereal and mix well to coat evenly.
- Add remaining marshmallows: While still warm, fold in the remaining 2 cups of mini marshmallows into the mixture.
- Assemble layer one: Lightly press about half of the Rice Krispies mixture into the prepared pan, flattening it evenly to form the base layer. Use a buttered spoon to avoid sticking.
- Spread dulce de leche: Evenly spread half a can of dulce de leche over the pressed Rice Krispies base layer.
- Assemble layer two: Top the dulce de leche with the remaining Rice Krispies mixture and gently press it down until evenly spread across the pan.
- Set and serve: Allow the treats to cool and set at room temperature before cutting and serving.
Notes
- Use cinnamon sugar Rice Krispies for best flavor; if unavailable, add ¼ to ⅓ cup cinnamon sugar to plain Rice Krispies.
- To brown butter, use a light-colored pan to better monitor the browning process and prevent burning.
- When pressing the cereal mixture into the pan, grease your spoon with a bit of butter to prevent sticking.
- Store treats in an airtight container at room temperature for 2-3 days or freeze for up to 6 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
