Brown Butter Cinnamon Rice Krispie Treats
Cereal treats grown up: nutty brown butter, warm cinnamon, and a soft chew. The dessert you make at 9pm and finish at 10.
Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 16 squares · Difficulty: Easy
Ingredients
- 1 stick (8 tbsp) salted butter
- 10 oz mini marshmallows
- 1.5 tsp cinnamon
- 1 tsp vanilla
- 6 cups crispy rice cereal
- Flaky salt to finish
Method
- Melt butter in a saucepan over medium until it smells nutty and turns amber — about 5 minutes.
- Off heat, stir in marshmallows, cinnamon, and vanilla until smooth.
- Fold in cereal until evenly coated.
- Press into a parchment-lined 9×13 pan. Sprinkle with flaky salt. Let cool 20 minutes before cutting.
Allergen-aware substitutions
- Dairy-free: use plant-based butter.
- Vegan: choose vegan marshmallows + plant butter.
- Gluten-free: confirm your cereal is certified GF.
Storage, reheating & freezer
Storage: Store in an airtight container at room temp up to 3 days.
Reheating: Best at room temperature.
Freezer: Freeze wrapped squares up to 2 months.
Nutrition (per serving, estimated)
- Calories: 165
- Protein: 1 g
- Carbs: 28 g
- Fat: 5 g
- Sugar: 16 g
Frequently asked
Can I make this ahead of time?
Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.
What if I don’t have one of the ingredients?
See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.
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Photo note: Parchment, golden brown butter tops, cinnamon dust, wooden board.