Pretzel Brown Butter Rice Krispie Treats
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.
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)
- 9x13 pan
- Parchment paper
Instructions
- Butter a 9x13 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 9x13 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.
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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