Rice Krispie Treats With Brown Butter, Sea Salt & Peanut Butter Drizzle – Sweet, Salty, and Extra Crisp

These are not the rice krispie treats from the school bake sale. Browned butter adds toasty, nutty depth. Flaky sea salt keeps every bite balanced.

And a warm peanut butter drizzle brings the whole pan into “just one more square” territory. They’re simple to make, but taste like you fussed. Perfect for parties, weeknights, or whenever you need a quick win.

Print Recipe

Rice Krispie Treats With Brown Butter, Sea Salt & Peanut Butter Drizzle - Sweet, Salty, and Extra Crisp

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 16 servings

Ingredients

• 6 cups crispy rice cereal (about 160 g)
• 10 oz mini marshmallows (one standard bag), plus 1 cup extra for folding
• 1/2 cup (1 stick) unsalted butter
• 1 tsp pure vanilla extract
• 1/2 tsp flaky sea salt, plus more for topping
• 1/4 cup creamy peanut butter (no-stir works best)
• 1–2 tsp neutral oil (or a splash of milk) to thin the drizzle, as needed
• Nonstick spray or butter for the pan
• Optional: 2 tbsp light corn syrup or honey for extra chew

Instructions

• Prep the pan: Line an 8x8 or 9x9-inch pan with parchment, leaving overhang.Lightly butter or spray.
• Measure everything first: Have cereal in a large bowl. Reserve 1 cup mini marshmallows for folding at the end.
• Brown the butter: In a medium saucepan over medium heat, melt the butter. Cook, stirring, until it foams, then turns golden with brown bits on the bottom and smells nutty, 4–6 minutes.Watch closely so it doesn’t burn.
• Melt the marshmallows: Reduce heat to low. Add 10 oz mini marshmallows, a pinch of salt, and vanilla. Stir until smooth.For extra chew, stir in corn syrup or honey now.
• Combine with cereal: Pour the marshmallow mixture over the cereal. Stir quickly with a buttered spatula until mostly coated, then fold in the reserved 1 cup marshmallows for pockets of goo.
• Press gently: Transfer to the pan. Lightly butter your hands or use parchment to press the mixture into an even layer. Do not pack tightly or they’ll be dense.
• Make the peanut butter drizzle: In a small bowl, microwave peanut butter with 1–2 tsp oil in 10–15 second bursts until fluid.Stir until smooth and pourable.
• Finish: Drizzle peanut butter over the top. Sprinkle with flaky sea salt. Let set at room temperature 30–45 minutes.
• Slice: Use the parchment overhang to lift the slab.Cut into 9–16 squares. Wipe the knife between cuts for clean edges.

What Makes This Special

• Browned butter transforms the base from sweet to sophisticated with a caramelized, nutty flavor.
• Flaky sea salt cuts the sweetness and brightens the marshmallow richness.
• Peanut butter drizzle adds creaminess and a hint of savory, without overwhelming the classic crunch.
• No-bake and fast—done in about 20 minutes, plus cooling.
• Foolproof texture: soft, chewy centers with crisp edges.

Shopping List

• 6 cups crispy rice cereal (about 160 g)
• 10 oz mini marshmallows (one standard bag), plus 1 cup extra for folding
• 1/2 cup (1 stick) unsalted butter
• 1 tsp pure vanilla extract
• 1/2 tsp flaky sea salt, plus more for topping
• 1/4 cup creamy peanut butter (no-stir works best)
• 1–2 tsp neutral oil (or a splash of milk) to thin the drizzle, as needed
• Nonstick spray or butter for the pan
• Optional: 2 tbsp light corn syrup or honey for extra chew

How to Make It

1. Prep the pan: Line an 8×8 or 9×9-inch pan with parchment, leaving overhang.

   Lightly butter or spray.

2. Measure everything first: Have cereal in a large bowl. Reserve 1 cup mini marshmallows for folding at the end.
3. Brown the butter: In a medium saucepan over medium heat, melt the butter. Cook, stirring, until it foams, then turns golden with brown bits on the bottom and smells nutty, 4–6 minutes.

   Watch closely so it doesn’t burn.

4. Melt the marshmallows: Reduce heat to low. Add 10 oz mini marshmallows, a pinch of salt, and vanilla. Stir until smooth.

   For extra chew, stir in corn syrup or honey now.

5. Combine with cereal: Pour the marshmallow mixture over the cereal. Stir quickly with a buttered spatula until mostly coated, then fold in the reserved 1 cup marshmallows for pockets of goo.
6. Press gently: Transfer to the pan. Lightly butter your hands or use parchment to press the mixture into an even layer. Do not pack tightly or they’ll be dense.
7. Make the peanut butter drizzle: In a small bowl, microwave peanut butter with 1–2 tsp oil in 10–15 second bursts until fluid.

   Stir until smooth and pourable.

8. Finish: Drizzle peanut butter over the top. Sprinkle with flaky sea salt. Let set at room temperature 30–45 minutes.
9. Slice: Use the parchment overhang to lift the slab.

   Cut into 9–16 squares. Wipe the knife between cuts for clean edges.

Storage Instructions

• Room temperature: Store in an airtight container up to 3 days. Separate layers with parchment.
• Avoid the fridge: Refrigeration makes them hard.

  If chilled, let sit out 20 minutes before serving.

• Freezer: Wrap individual squares tightly and freeze up to 1 month. Thaw at room temperature.

Benefits of This Recipe

• Fast and low-effort: Minimal dishes, no oven.
• Great for sharing: Easy to transport and slice.
• Balanced flavor: Sweet, salty, nutty, and toasty in one bite.
• Customizable: Adjust the salt, drizzle, or mix-ins to your taste.

What Not to Do

• Don’t burn the butter: Black specks and bitter smell mean it’s gone too far—start over.
• Don’t overpack the pan: Pressing too hard makes tough, dry squares.
• Don’t overheat marshmallows: High heat turns them rubbery. Keep it low and slow.
• Don’t use natural peanut butter that separates: It can seize or look greasy in the drizzle.

Variations You Can Try

• Chocolate drizzle: Add melted dark chocolate in a zigzag alongside the peanut butter.
• Nutty crunch: Fold in 1/2 cup chopped roasted peanuts or candied nuts.
• Salted pretzel twist: Mix in 1 cup crushed pretzels for extra salt and snap.
• Brown butter maple: Swap vanilla for 1 tsp maple extract and finish with a light maple glaze.
• Gluten-friendly note: Use certified gluten-free crispy rice cereal if needed.

FAQ

Can I make these without peanut butter?

Yes.

Skip the drizzle or replace it with melted chocolate, tahini, or cookie butter. They’ll still be great thanks to the brown butter and sea salt.

How do I know the butter is properly browned?

Look for golden color, toasty aroma, and small brown milk solids on the bottom. Once it turns from golden to amber, pull it off the heat immediately.

Why are my treats hard?

You likely overheated the marshmallows or packed the mixture too firmly.

Use low heat, and press gently into the pan.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase all ingredients proportionally. Watch the butter extra closely when browning larger amounts.

What sea salt should I use on top?

Use a flaky finishing salt like Maldon.

Table salt is too intense and will dissolve instead of giving pleasant pops of salinity.

Can I add more marshmallows?

Yes—up to an extra cup in the melt or fold-in phase. More marshmallow makes them softer and gooier.

Final Thoughts

These Rice Krispie Treats with Brown Butter, Sea Salt, and Peanut Butter Drizzle are the sweet-and-salty upgrade you’ll want on repeat. They’re easy, quick, and wildly satisfying.

Keep a bag of mini marshmallows and a box of cereal on hand, and you’re never more than a few minutes from a pan of chewy, toasty magic.