The easiest no-bake brown butter rice krispie treats take a nostalgic classic and turn it up a few notches with one simple change. Our favorite irresistible sweet, salty, buttery, caramelized treats have had a makeover and we are here for it!
Line a 9×9″ baking dish with foil and butter. Place the cereal and 2-3 cups of the marshmallows in a large bowl. Set aside.
Melt butter in a large saucepan over medium-low heat. Once melted, continue cooking the butter for about 2 more minutes, until it has turned golden brown. To prevent it from sticking to your pan, make sure to swirl it around using the pan handle. The butter will turn a golden amber color and will put off a nutty aroma. That's when you’ll know it’s done. Remove the pan immediately from the heat (so that it doesn't burn) and let sit just a minute.
Add 7-8 cups marshmallows to the pan and stir until they melt. Once they are almost melted, pour over the rice krispies in the bowl. Mix until completely coated with the marshmallow mixture.
Add mixture to baking dish and press down with a spoon coated in butter or wax paper to compact and level out surface.
Allow to cool and then slice into 16 squares (or 9 large squares). I find using a plastic knife to cut them works best. Store in a covered container.
Storing: These rice krispies will keep for up to 3 days if stored in an airtight container or bag. To freeze, wrap each treat individually in plastic wrap and then store in a freezer container up to 3 months.Variations: For holidays you can add food coloring or sprinkles. For extra flavor you can mix in M&M’s, butterscotch chips or chocolate chips. You could also sprinkle flaked salt on top. Mix in right when you're stirring the mixtures together.