These homemade rice krispies are ultra flavorful with two star ingredients: brown butter and condensed milk! Plus for an added zhuzh, a drizzle of white chocolate. While the store-bought counterparts will always have a special spot in my heart, making rice krispies at home is wildly simple and can be modified to whatever you want it to be!
I always lean into boosting flavor, so my version of the classic rice krispie treat has a few special ingredients that make it the best-tasting treats ever:
- toasted rice cereal – generic toasted rice ceral or brand name Rice Krispies.
- large marshmallows – one 10 oz bag of large white marshmallows. The small ones or colored ones are fine too.
- unsalted butter – to make it into brown butter, we’ll toast it ever so slightly to make that yummy, nutty, golden brown color!
- condensed milk – the last special ingredient is condensed milk. Once added to the melted marshmallow and brown butter, it gets darker and turns into dulce de leche.
- pinch of salt – to balance out the sweetness.
- pure vanilla extract – optional but add for additional flavor!
- melted white chocolate – also optional for drizzling on top.
Delicious homemade rice krispie treats with two star ingredients: brown butter and condensed milk!
- 6 cups toasted rice cereal (like Rice Krispies)
- 10 oz or 1 package large marshmallows
- 1/4 cup or 4 tbsp unsalted butter
- 1/4 cup condensed milk*
- pinch of salt
- Optional: 1/2 tsp pure vanilla extract
- Optional: 4 oz melted white chocolate
- Prep pan. Grease a 9″x9″ pan with oil spray or butter. Then line with plastic wrap or parchment to make removal easier (optional). Grease again and set aside.
- Brown the butter. In a large pot over low heat, melt the unsalted butter until the milk solids turn slightly brown, ~5-10 minutes. Be patient to avoid burning the butter!
- Stir in remaining ingredients. When the butter is browned, add the marshmallows and mix to combine until marshmallows are mostly melted. Then turn off the heat and add condensed milk, vanilla, and salt. Stir to combine. Fold in the rice cereal.
- Cool. Transfer the rice krispy mix into your greased 9″x9″ pan. Grease your hand, then press the rice krispies down and into the corners. When the top is leveled, cool the krispies for at least 15 minutes to set before cutting.
- Slice + Serve. Cut into desired shapes. If desired, melt white chocolate in a glass bowl by microwaving in 30-second increments until smooth. Drizzle white chocolate on top of the cut rice krispies and allow the chocolate to set before serving, ~20-30 minutes. Enjoy!
- Condensed Milk. If you want to replace the condensed milk, simply swap with the same amount in butter (1/4 cup).
- Make-Ahead Instructions. These rice krispies can be made 2-3 days in advance as long as they are covered and refrigerated. Otherwise, these are best eaten the day of or the day after they are made.
Keywords: gluten-free, rice krispies, brown butter, condensed milk, dulce de leche