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If you’re rolling up to a party, make sure you have a plate of these pretzel brown butter Rice Krispie treats in your hands. These bars have gooey marshmallows, toasty brown butter, salty pretzels, and chocolate chunks for a no-bake, elevated party dessert that comes together in minutes. Make a double batch, you won’t regret it.

Rows of pretzel brown butter rice Krispie treats with pretzels on a white counter.

The thing about party desserts is that simple is always a good move. We all love an elaborate cake or latticed pie but what really gets the people going is a platter of triple chocolate brownies, some chewy pecan chocolate chip cookies, or the humble Rice Krispie treat.

I don’t care how old you are or how refined your palate, a Rice Krispie treat always hits. But, if we ever did want a more elegant version of the childhood classic, well, this salty, chocolatey, toasty brown buttery version would definitely do it.

This recipe is based on the brown butter cereal treats I used to make when I was in pastry school. And ever since, it’s been my go-to potluck dessert for pretty much every casual get-together. They’re the best and they’re no-bake!

6 ingredients you need

Brown and white bowls of rice cereal, butter, marshmallows, vanilla, pretzels, salt, and dark chocolate on a tan counter.

This recipe is made up of unsalted butter, mini marshmallows, vanilla extract, puffed rice cereal (like Rice Krispies), pretzels, and chocolate. You can use dark, milk, or semi-sweet chocolate chips or a chopped up bar. Also, we’ll be browning the butter to give these bars a nutty, toasty flavor!

The chocolate is honestly optional. I kind of like this recipe without but when I tested both versions on my friends, they all liked the chocolate version!

Brown the butter

Three steps to making brown butter. In photo 1, a white pan has pats of butter on it which is on a tan counter next to white and brown bowls of cereal, marshmallows, chocolate, and pretzels. In photo 2, the butter is melted. In photo 3, the butter is brown.
Melt the butter in a Dutch oven or large pot and set it over medium-low heat. Let it gently simmer, stirring often, until the butter smells nutty and there are brown bits at the bottom of the pan.

Once you notice brown bits at the bottom of the pan, keep a close eye. It will burn quickly! The butter should have a good amount of brown bits and smell nice and toasty.

How to make this recipe

Three steps to making marshmallows. In photo 1, a white pot has marshmallows in it on a tan counter next to brown bowls of cereal, chocolate, and pretzels. In photo 2, a hand is using a spoon to stir the melted marshmallows. In photo 3, the marshmallows have vanilla in them.
Add the marshmallows and stir just until they’re completely melted and smooth. Don’t over-cook the mallows or they’ll get hard! Then, add the vanilla extract and mix well.
Three steps to making pretzel brown butter Rice Krispie treats. In photo 1, a white pan of Rice Krispies and pretzels is on a tan counter next to brown bowls of cereal, chocolate, and pretzels. In photo 2, a hand is stirring the mixture with a spoon. In photo 3, the cereal treat mixture is topped with chocolate chunks.
Stir the Rice Krispies and pretzels into the melted marshmallows until the cereal and pretzels are well- coated. Remove the pot from the heat and add the chocolate chunks.

To keep the cereal-marshmallow mixture from sticking to the spoon, spray it with a bit of cooking spray. Works every time!

Three steps to making brown butter cereal treats. In photo 1, a white pot of cereal treat mixture is on a white counter next to brown bowls. In photo 2, the cereal treats are in a pan. In photo 3, the treats are sliced.
Quickly stir the chocolate chunks into the cereal mixture. Then, evenly press the mixture into a 9×13 pan. Add more pretzels for decoration, chill, & slice.

To smooth out the top of the cereal treats, use the bottom of a measuring cup. Gently press the treats into the pan for Rice Krispie treats that are thick and chewy!

A hand pulling a cereal treat in half over a beige counter of cereal treats.
Rows of pretzel, chocolate, brown butter Rice Krispie treats on a tan counter.

The best way to store leftovers

Place any leftovers in an airtight container or zipper bag. Store the bars at room temperature for up to 2 days. After a couple of days, they will start to get hard.

Rice Krispie treats are softest and chewiest day-of. If you can swing it, I definitely would make them on the same day or night before you eat the bars.

Freezing these bars

If you need them to last more than 2 days, freeze the bars instead. Place the leftovers in an airtight container or zipper bag, separating the layers with parchment paper to prevent sticking. Freeze for up to 2 months, and defrost for at least 30 minutes before serving!

Pretzel brown butter cereal treats with pretzels and chocolate.

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Pretzel Brown Butter Rice Krispie Treats

Yield: 18 bars
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
If you're rolling up to a party, make sure you have a plate of these pretzel brown butter Rice Krispie treats in your hands. These bars have gooey marshmallows, toasty brown butter, salty pretzels, and chocolate chunks for a no-bake, elevated party dessert that comes together in minutes. Make a double batch, you won't regret it.
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Ingredients

  • 142 grams unsalted butter + more for the pan (10 Tablespoons)
  • 566 grams mini marshmallows (20 ounces)
  • 2 teaspoons vanilla extract
  • 182 grams puffed rice cereal, like Rice Krispies (7 cups)
  • 90 grams mini pretzels, chopped (2 cups)
  • 114 grams semi-sweet or dark chocolate, roughly chopped (4 ounces)
  • Extra mini pretzels + flaky salt, for serving

Equipment

  • Dutch oven (or large pot)
  • 9×13 pan
  • Parchment paper

Instructions 

  • Butter a 9×13 pan with melted butter or baking spray. Line the pan with parchment paper, leaving an overhang on each side for easy grabbing.
  • In a Dutch oven or large pot, melt the butter over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, stirring often, until the butter smells nutty and has brown bits at the bottom of the pan.
  • Add the marshmallows to the brown butter and stir well to coat. Keep cooking, stirring constantly, until the marshmallows are completely melted. Mix in the vanilla extract.
  • Add the puffed rice cereal and chopped pretzels to the marshmallow and stir until everything is well-combined. Then, quickly fold the chocolate chunks into the cereal treat mixture. Don't let the chocolate completely melt, but some streaks are ok!
  • Using clean hands or a measuring cup, evenly press the Rice Krispie mixture into the prepared 9×13 pan. Decorate the top of the treats with extra pretzels and/or flaky salt. Refrigerate the bars for 1 hour.
  • Once the bars are set, run a knife around the edge of the pan. Grip the sides of the parchment paper and carefully remove the entire block of treats from the pan (it shouldn't fall apart). Cut the treats into 15-18 squares. Enjoy!

Notes

Make sure the cereal and marshmallows are fresh. Since this is a no-bake recipe, stale ingredients can make the treats taste ‘off’.
Melt the marshmallows low and slow. If they melt at a high heat, the treats can come out hard or crunchy instead of soft and chewy.
Don’t let the Rice Krispie mixture sit in the pot for more than 5-6 minutes. If it’s in there too long, it’ll set and be really hard to press into the pan.
To keep the cereal-marshmallow mixture from sticking to the spoon, spray it with a bit of cooking spray. Works every time!
Rice Krispie treats are softest and chewiest day-of. If you can swing it, I definitely would make them on the same day or night before you eat the bars.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1treat, Calories: 153kcal, Carbohydrates: 25.6g, Protein: 1.1g, Saturated Fat: 3.1g, Cholesterol: 10mg, Sodium: 136mg, Potassium: 27mg, Fiber: 0.3g, Sugar: 12.5g
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Originally posted on March 27, 2020.