Brown Butter Dulce de Leche Rice Krispie Treats Start as a traditional Rice Krispie treat taken to the next level! The nuttiness of the brown butter with the creamy sweetness of the caramel all wrapped around the crunch of the granola… I’ll be bold and say this will be it Best Rice Krispie Treat of Your Life!
Kerry here! You may know me from the world famous Gingerbread Men and Caramel Bugles. Head over to these posts to find out who the hell I am…haha! Anyway… I told Carrian it was her had trying out this new recipe I came up with because it was the most amazing Rice Krispie treat I’ve ever had. Side note… can we just call them RKTs from now on? Rice Krispie Treat is such a mouthful!
After all, it was their RKTs recipe that was the basis of the recipe in the first place. She made my dulce de leche version with brown butter and photographed it. And here we are! She had cinnamon sugar Rice Krispies in her cupboard and she swears by the cinnamon sugar! I can’t wait to try it like this!
How this recipe came about
It all started with a trip to Blox, a restaurant here in Utah that specializes in dessert bars. We tried one of their Rice Krispie treats once and I could tell right away that it was made with brown butter and I was addicted for life. Then I figured I should cram some dulce de leche in the middle of this gooey RKT.
We love dulce de leche here at Oh Sweet Basil, and Carrian is always stuffing it into delicious recipes to make them even bolder, so I should probably do the same! So the RKTs were stuffed (or really layered) and minds and taste buds were blown! I’ve made them a few times now for various events and every single one has asked for the recipe. I absolutely love that they will live here now and I can just send people a link to the recipe instead of explaining all my steps.
Ingredients for Dulce de Leche Rice Krispie Treats with Browned Butter
You only need 6 ingredients and about 10 minutes to have these RKTs ready to use!
- butter: I prefer to use unsalted butter so I can control the salt in the recipe. The first step in this recipe is to brown the butter. I describe how to do this below.
- vanilla extract: Use real vanilla extract for maximum flavor.
- Mini marshmallows: You want to use mini marshmallows so they can melt quickly and evenly.
- Rice Krispies muesli: I’ve only ever used regular Rice Krispies, but Carrian used the cinnamon-sugar flavor and says that’s about it! I trust her and will try next time. It gives it a churro flair and churros never disappoint! Use either one and you won’t be disappointed!
- sea-salt: The little hint of saltiness is crucial for the taste. It enhances all the flavors and adds contrast to all the sweetness.
- Dulce de leche: I usually just buy a can of dulce at the grocery store, but you can definitely make your own if you want!
You can find the dimensions of all the ingredients in the recipe card at the end of the post.
How to brown butter
Browned Butter is just butter that has been melted and lightly cooked. It has a delicious nutty taste. It’s super easy to do.
Cut your room temperature butter into equal pieces so it melts evenly. I like to use a light-colored pan so I can see the color of the butter and watch it change. Set the pan to medium heat. Stir the butter to keep it moving as it melts.
As it melts, you’ll see foam and hiss around the edge, and brown spots will appear on the bottom of the pan. Take it off the heat immediately. It should be very fragrant. You made browned butter!
Browned butter can turn to burnt butter very quickly, so remove it from the heat as soon as you see the brown spots.
Can I use regular butter instead?
Yes, of couse! If you don’t want that brown butter flavor (we probably can’t be friends…haha…jk!), just add the marshmallows to the butter once it’s melted.
Tips for the best rice krispie treats
Here are a few tips for success in crafting Recipe for Rice Krispie treats:
- Line your pan with a loop of parchment or foil so the RKTs are easy to pull out of the pan after they cool.
- Don’t skimp on the marshmallows or butter. The ratio of butter to gooey marshmallow is perfect and shouldn’t be changed. The result is a smooth, chewy, and heavenly RKT.
- Do not overcook the marshmallows. If they cook too long they will begin to crystallize and then become very hard as they cool. No one in history has ever wanted a hard RKT.
- Use a giant mixing bowl and wooden spoon to mix everything together. A large bowl offers plenty of space to combine everything well.
- Don’t skip the extra marshmallows added at the end. They create little bags of chewy goodness that you won’t want to miss!
- I like to spray the bottom of a measuring cup with cooking spray to gently squeeze the RKT mixture into the pan. There is no gluing and it makes this step super easy. I also saw a video of someone using the butter casing to hand press the mixture in, which I thought was awesome!
- I like to use a spatula to easily and evenly slice the Rice Krispie treats.
Why are these the best RKTs of all time?
Ok, first off, that brown butter flavor is heaven on earth! I just can’t get enough of it!
The ratio of marshmallow and butter to granola is perfect and the RKTs are soft and chewy.
The layer of dulce de leche adds a creaminess and a comforting caramel flavor that contrasts beautifully with the crunchy granola.
That is a no baked dessert this takes 10 minutes to make. It doesn’t get much better! Waiting for it to cool is the hardest part!
This recipe doubles perfectly on a 9×13 pan! And they’re great for feeding a crowd!
Save rice krispie treats
RKTs should be stored in an airtight container. They will keep at room temperature for 4-5 days or can be kept in the fridge for up to a week.
This is the Lamborghini from Rice Krispie Treats! The best of the best. The crème de la crème. And I can’t wait for you to try this recipe and get as obsessed as the Cheneys and I!
More Rice Krispie Recipes to Try:
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Spray a 9×9-inch pan with nonstick spray and line with foil or parchment paper loop. Spray again.
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Place a large saucepan on the stove over medium-high heat, add your butter and allow to melt and then brown. *See notes below on browning butter.
5 tablespoons of butter
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Once the butter is browned, remove from the heat and add the salt and 8 cups mini marshmallows. Stir until completely melted and smooth. If you need to put it back on the heat to finish melting the marshmallows, that’s fine. You just don’t want the browned butter to burn.
1/2 teaspoon sea salt, 10 cups mini marshmallows
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Once smooth, add vanilla and stir again.
1/4 teaspoon vanilla extract
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In a large bowl, measure out the Rice Krispies Granola. Pour the melted marshmallows over the rice krispies and mix well.
6 cups Rice Krispies Cereal
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Add the remaining marshmallows while they are still warm.
10 cups mini marshmallows
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Lightly press about half of the rice krispies mixture into your prepared pan (see note). Flatten it so it lies evenly in the pan, then spread the dulce de leche over the rice krispies in an even layer.
1/2 can dulce de leche
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Cover with the remaining rice krispies mixture and press down lightly until evenly distributed in the pan. Let it stand at room temperature until cool.
- We made this batch of RKTs with Cinnamon Sugar Rice Krispies and it was amazing. If you can’t find them at the store, you can add 1/4 – 1/3 cup cinnamon sugar.
- Brown butter: Place a light skillet over medium-high heat and add room-temperature butter. Stir gently while it melts. It will start to foam and sizzle and then you’ll see little brown spots forming on the bottom of the pan. As soon as you see these spots, remove the pan from the heat.
- Using a spoon with a little butter on it, you can press the rice krispies into the pan without them sticking to your hands.
Rice Krispie treats can be stored in an airtight container at room temperature for 2-3 days. Or they can be frozen for up to 6 weeks.
Calories: 342kcal