Brown Butter Golden Graham Rice Krispie Treats

Why this is the best rice krispie treat variation

• The brown butter and Golden Grahams add so much flavor! Regular rice krispie treats pale in comparison. These are nutty, sweet, and toasty all at the same time. (If you can’t imagine the flavor, just give them a try. Trust me, you’ll fall in love.)
• The texture of these is everything you expect a gourmet rice krispie treat to be, and more. They are soft and gooey (especially when slightly warm 😍), but the Golden Grahams add a gentle crunch and variety of texture.

A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips for making the best rice krispie treats:

• Butter: I use salted butter, because that bit of extra salt really complements the brown butter flavor. If you don't want that extra bit of salt, just use unsalted.
• Marshmallows: The fresher your marshmallows, the better your results will be. Don’t use that stray bag that’s been in the pantry for 6 months. (Totally guilty, but I’ve learned my lesson).
• Cereals: You don’t have to use name brand of either cereal. In fact, my favorite way to make these is with Mom’s Best Naturals Honey Grahams (not an ad, we just really love this cereal). The flavor is even better than Golden Grahams.

Helpful kitchen tools

How to make brown butter golden graham rice krispie treats

• Prep the pan: Line a 9x13 pan with foil and spray with non-stick spray. Make sure to include extra foil on the two ends, which will help you pull them out of the pan later. 
• Crush the Golden Grahams: In a food processor, pulse the Golden Grahams until they are roughly broken - there should be a mix of fine crumbs, small pieces, and larger pieces. If you don’t have a food processor, place the cereal in a zipper bag and crush them with a rolling pin or other heavy object. 
• Brown the butter: In a large pot melt the butter over medium heat. Continue cooking until the butter is foamy and golden brown (careful, it will burn easily). For more tips, read this guide on how to brown butter. 
• Melt marshmallows: Once the butter is brown, turn the heat to low and add marshmallows, vanilla, and salt. Stir with a rubber spatula until the marshmallows are completely melted. 
• Add cereals: Add the rice krispies and crushed Golden Grahams, then stir until well combined. 

• Press into pan: Pour the mixture into the prepared pan, then use the spatula to press gently until it’s roughly even across the pan. To get them perfectly flat, spray a piece of plastic wrap lightly with non-stick spray. Lay it across the rice krispie treats and finish pressing with a flat-bottomed measuring cup until they are even. Just be sure to press very gently - don’t pack them down or they lose their soft gooeyness. 
• Cool and cut: Allow to cool to room temperature (or just dig in while they’re warm!), then cut and serve.

For a crowd

When making these for a large group, you can definitely double the recipe. However, a double recipe is a lot more difficult to stir, even in a very large pot. My suggestion is to make two batches separately (one at a time) for easier stirring.

How to cut neatly

First, when you should cut rice krispies treats? Most recipes say to cool until room temperature before cutting to help them hold their shape. This is generally good advice, but I also think they’re the best when warm and extra gooey. If you’re in that boat with me, feel free to cut them a little sooner (the shape may not hold perfectly, but is that really relevant if it’s in your belly?). 

Next, how do you cut rice krispie treats neatly? I don’t think cutting these perfectly straight is important in most cases (they taste equally good no matter what shape they are), but when I am serving these at a party I admittedly like clean lines. This starts with having the proper tools. You will need a ruler (any ruler will do) and a very sharp knife. My favorite for cutting desserts straight is this one. 

To cut the rice krispies, start by spraying the knife lightly with non-stick spray. Remove the rice krispies from the pan, then place a clean ruler long-ways on top, close to the edge (see picture). Use your knife to score the treats every 2 inches (or however many inches you’d like your squares). Repeat this on the other long side, then repeat on the short sides. You should now have small scores or cuts around the entire border every 2 inches. 

Next, lay the ruler across the top in line with the scores made on either side of the rice krispies. Holding the ruler in place with one hand, use the knife to cut a straight line along the ruler (key to keeping the line straight) from one side to the other. Repeat this until you have even squares.

Other variations

• Regular butter: You can use regular melted butter instead of brown butter. But you will be missing out on major flavor, so at your own risk. 😉
• S'mores rice krispies: Drizzle Golden Graham Rice Krispie Treats with melted chocolate for all the flavors of campfire s'mores. 
• Whole marshmallows: You can reserve some of the marshmallows and add them with the cereals for larger chunks of marshmallow throughout. 
• Festive shapes: Instead of cutting in squares, you can use cookie cutters to make shapes fitting to the party, holiday, or celebration at hand.

FAQs

Tips and tricks

• Use fresh marshmallows. My friends, it makes all the difference.
• Stir the mixture with a rubber spatula sprayed lightly with non-stick spray. This makes everything easier! 
• Press the rice krispies flat with a piece of plastic wrap sprayed with non-stick spray. You can also use a butter wrapper, a greased spoon, a greased spatula, or run your clean hands under water and press with wet hands. 
• Don’t press them too firmly into the pan, or they lose some of their softness.

More dessert recipes

• Mini Fruit Pizza: Soft shortbread cookies layered with fluffy cream cheese frosting and fresh fruit. Perfect for spring and summer!
• Raspberry Jam Bars: Buttery shortbread crust, sweet jam, and the simplest crumb topping make these an easy and delicious dessert. 
• Blondie Sundaes: Start with a white chocolate blondie, then add a scoop of ice cream and maple sauce. Yum!
• Creamy Lemonade Ice Cream Recipe
• Brown Butter Pistachio Chocolate Chip Cookies are chewy with a crunch and full of flavor!