I still lose my way sometimes. Big time. I’ve been in New Orleans for, what is it… four years now? It just takes one unexpectedly closed road (and it happens all the time) and all of a sudden I’m thisway and thatway and all sorts of turned around. The only way out is through, right… because I refuse to use navigation at this point. I’ve also found that another way out is to find your way home, dig out your old cookbook, and make your simplest most satisfying recipe. Which brings us here – to Rice Krispies Treats with both browned butter and peanut butter and enough salt to keep us guessing.
I got lost today. Then found. Then peanut butter treats. Follow me in the kitchen, not on the road.
Here are the ingredients you’ll need for this Rice Krispies Treats recipe:
• A box of Rice Krispies cereal or any crispy rice cereal you prefer.
• Unsalted butter at room temperature – related: How To Make Browned Butter.
• Peanut butter (optional and leave out if you prefer a classic krispies treat)
• Large marshmallows and mini marshmallows
• Sea salt
• a splash (or tablespoon) of vanilla extract is also nice but not totally necessary
First we’ll brown the butter in a large saucepan. As the butter melts over medium heat, the milk solids will brown. Just give them a bit of time. Into the just browned butter, a boatload of big marshmallows.
And a big swipe of peanut butter too.
Stirred over low heat until melted and smooth.
I’m smiling but this is HOT (peanut butter) LAVA marshmallow mixture!
Poured directly and quickly into the crisp cereal in a large bowl.
On top of the hot lava – two big handfuls or a cup of mini marshmallows (two cups is even nicer). They’ll only melt partially and give the treats spots of gooey marshmallow.
Flaky salt. Flaky salt to balance the sweetness of all that marshmallow.
Stir and stir. Toss and coat every bit of cereal.
Pile the peanut butter cereal mixture into pan brushed with softened butter and topped with buttered parchment paper. Alternately you can use cooking spray instead of butter.
A spatula to press the sticky treats into every corner of an 8×8 or 9×9 inch pan.
If you find that the crispy treats are sticking to the spatula more than they’re resting in the pan, butter the spatula making it deliciously nonstick.
More salt you say? Yup, more salt I say.
Let the treats rest in the pan for at least 30 minutes before slicing.
This will give the big ol’ square a chance to stick together and play nice.
Slice generously. Slice like you’re sharing with people you really like. The taste of peanut butter is subtle while the flavor of browned butter adds depth and the extra mini marshmallows give that perfect marshmallow pull. Layers of goodness!
We’re in familiar territory friends. Welcome to my favorite rice krispie treat recipe – the easiest gluten-free dessert. Store any leftovers in an airtight container or wrap individually in plastic wrap.
Rate and comment below if you make this recipe. Leave any questions in the comment section. Share your baking with me on Instagram! I’m so glad you’re here! xoPrint
Browned Butter Peanut Butter Rice Krispie Treats
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 9-12 squares 1x
My secret weapon Rice Krispies Treats recipe made with peanut butter, browned butter and extra marshmallows
- 6 cups Rice Krispie Cereal
- 1/2 cup (1 stick) unsalted butter
- 1 (10-ounce) bag large marshmallows
- 1/2 cup smooth peanut butter (optional but delicious)
- 2 cups mini marshmallows
- 1/2 teaspoon coarse sea salt
- Butter an 8-inch square baking pan. Line the pan with parchment paper so that the paper hangs over the side on two sides. Butter the bottom of the paper as well. Set aside.
- Place cereal in a large bowl and set aside.
- In a large, heavy bottom saucepan, melt butter over medium heat until just browned. Butter will melt, foam and begin to spit as the water cooks out of the butter. Whisk browned bits off the bottom of the pan.
- Just as the butter begins to brown add the large marshmallows and the peanut butter. Stir with a spatula until the marshmallows are melted and the mixture is sticky smooth. Remove the pan from the heat and immediately pour into the cereal bowl. Add the salt and mini marshmallows and quick stir, coating all of the cereal in the peanut butter mixture.
- Turn the mixture out into the prepared pan and press to fill all sides of the pan with a spatula. Let cool for at least 30 minutes before slicing into 9 or 12 squares.
- Wrap individually in plastic wrap. Crispy treats will last, well wrapped, at room temperature for up to 4 days.
- Serving Size: 12
Can you leave out the 2 C mini marshmellows? I don’t have any on hand! Maybe some chocolate chips instead?
Hey there! The marshmallows are the binder in this recipe so you’ll really need them. If you can’t find minis you can get regular ones, they’ll melt down. But they are essential. If I were you I would ALSO add chocolate chips cuz when has peanut butter and chocolate ever been wrong?! Happy baking friend!
The large marshmallows which are melted with the peanut butter will be what binds the rice krispies together and cannot be omitted in this recipe. The mini marshmallows are just there for texture and can be omitted. They are not melted so are not binding the rest of the ingredients.
These look delicious but you may want to update your recipe as Rice Krispies (Kellogg’s brand) are not gluten free anymore. Important to note if you are making these for someone with celiac or a gluten allergy. These brands are:
Barbara’s Organic Brown Rice Crisps Cereal.
One Degree Brown Rice Crisps Cereal.
Nature’s Path Crispy Rice Cereal.
Aldi Crispy Rice.
I don’t think I can ever eat plain old rice crispy treats again.
I made a batch and sent them to my son in the Army. He is going to love them.
These are the bomb! I put them in a 9×13″ pan and they were still nice and thick.
Joy, these are good! I hadn’t considered how yummy pb and browned butter would be in this old fav. Thanks for sharing!
Looks yummy! I hope these made up for the fact she slept through choosing ballet slippers! Regards Adriana
Carissa Nelson | Spoonful of Easy
“Follow me in the kitchen, not on the road” should 100% be my tagline too, lol! I hate when people expect I’ll know how to get around in the town I’ve lived in for 6 years — nope! That’s what Google Maps is for. But brown butter should be mandatory in everything and I love that these take a great nostalgic treat and make it next level. Excited to try these!
These were amazing! I had a bag of chocolate chips and threw those in when I added the mini marshmallows, and I put them in a bigger pan. I brought them to work and made the office happy! :) Thank you!
I made these for my boyfriend’s parents over the holiday weekend and they were a huge hit! I used to eat fluffer-nutter sammies growing up so they were super nostalgic for me as well! SO GOOD.
I made these last weekend when I needed a last minute treat for my kids’ spontaneous sleepover! They were a hit! These are by far the best I’ve had. I’m also a fan of the browned butter blueberry muffins. Browned butter makes everything better, so much depth in flavor!
Looking Yummy and Delicious.Thanks for giving method and ingredients..
Thanks for sharing the recipe, Joy.
I love how both unique and easy this recipe it is! Such a fun rendition on traditional krispies! Thank you for sharing
Rachel @ Never Enough Novels
I never thought to add mini marshmallows just before mixing everything together! Genius. I always end up spreading peanut butter on regular rice krispies, so this recipe just sounds perfect.
As a beginning baker, I found this to be easy to follow and well done. Joy’s instructions were great and the mixture is perfect. It brought up a childhood memory with a little bit of adult decadence. My family loved this. When I told them about a Rice Krispies treat they looked at me oddly. After they tried them, they want to know when I’ll do this again. Thanks Joy for the recipe.