Let Me Tell You About These Brown Butter Dulce de Leche Rice Krispie Treats...
If you’d told me when I was a kid that playing with cereal and marshmallows in the kitchen would someday become my “fancy dessert trick,” I would’ve laughed. (And probably splattered sticky marshmallows in your general direction. Sorry in advance!) But there’s something about the smell of browning butter that whisks me back to sleepovers, mismatched bowls, and those backyard summer evenings. My sister and I used to stand on tiptoes just to see if the butter was ready — more than a few ruined pans, but hey, that’s how you learn. Anyway, one rainy Saturday not so long ago, I accidentally invented this version after realizing I’d bought dulce de leche instead of regular caramels. Best. Mistake. Ever.
Why You'll Love This Treat (Or, Why I Keep Making It)
I make these whenever I want to feel like the world’s best parent with almost zero effort — my kids (and, if I’m honest, my husband, too) just go bananas for all that caramel-y, nutty flavor. You know that feeling when you want “home-baked” points without actually firing up the oven? That’s when I grab the marshmallows. And brown butter just sounds fancy. My nephew’s birthday? Made these. Book club I’d forgotten about until, like, 30 minutes beforehand? Made these. PS: I used to hate melting marshmallow because I always burned them, but turns out you just need to stand still for ten minutes...who knew?
What You'll Need (And My Swaps & Substitutions)
- 6 cups Rice Krispies (or honestly, any generic crispy rice cereal thrives in this – my grandma literally never bought name-brand anything!)
- 10 ounces mini marshmallows (if you only have big ones, just chop em up a bit; in a rush, I’ll even use a handful less and it’s fine)
- ½ cup unsalted butter (I’ve tried salted, it’s good, but maybe cut back on the pinch of salt later)
- Pinch of sea salt (adds that grown-up oomph, but skip it if you want pure sweet nostalgia)
- ½ cup dulce de leche (here’s my secret: if you can’t find it, thick caramel spread works—there’s this DIY version here that’s delicious but...takes patience)
- Optional: splash of vanilla extract (I go heavy if I have it; nobody’s complained yet)
How I Actually Make These (With a Few Honest Moments)
- Lightly grease a 9x13" pan (though I once used a brownie tray, which worked – just thicker bars). If you hate cleanup (who doesn’t?), dead easy to line it with parchment.
- In a big pan (big is key — things get wild), melt your butter over medium-ish heat. Watch it close! It foams, then smells nuts, then turns brown; don’t walk away. The moment it’s golden-brown with those little brown flecks, pull it off – I may have actually burnt it once or twice, but if it’s chestnut and not black, you’re golden.
- Toss in the marshmallows — stir and stir (and stir) until they’re melted through. It’ll look oddly glossy and stringy; don’t panic.
- Now’s when I usually sneak a taste (not ashamed). Once smooth, scoop in the dulce de leche and the pinch of salt. Stir until it’s a dreamy caramel cloud.
- Turn off the heat, pour in your cereal (fast-ish, or things set up too soon). Stir like mad so every bit is coated. You know it’s right when your arm complains.
- Plop and press into your tray (I use an oiled spatula or the back of a measuring cup; sometimes just my hands, though it gets sticky fast!).
- Let it sit for at least half an hour...if you can. Cut and enjoy. Or, as my cousin says, hack off a warm hunk right away.
Random Notes from Someone Who’s Made These...A Lot
- I once tried with stale cereal (bad idea), but slightly crushed fresh works for extra chew.
- The butter browning is the trickiest part – I usually hover awkwardly, phone at the ready for distraction. Don’t do that.
- If you only have salted butter, skip the sea salt. But if you love sweet-salty, toss a sprinkle on top before cooling.
Variations, Experiments (and One Fail)
- Swapped half the cereal for toasted coconut once — perfection, though the pan got sticky quick.
- Added a big handful of chopped toasted pecans for “adult” treats (my friends were impressed but my six-year-old thought that was “weird”)
- Tried peanut butter instead of dulce de leche once; not bad, but honestly, it overpowered the brown butter (live and learn)
What You’ll Want (But Here’s How to Wing It)
- Large saucepan (but a Dutch oven works if you’re doubling)
- Spatula or wooden spoon (in a pinch, I’ve used a sturdy whisk — just messier)
- 9x13" pan, or any tray that mostly fits the lot (I once used two loaf pans side by side; it looked odd, but it worked!)
How To Store (But It Probably Won’t Last)
In theory, airtight container at room temp — keeps a couple days. But honestly, these rarely survive more than 24 hours here. Once, I tried to hide a pan in the microwave so nobody’d find it...didn’t work. Fridge makes them a bit hard, so room temp is best.
How I Like To Serve These (And A Little Family Rivalry)
We usually slice them big, like proper blocks. For parties, I cut tiny squares — but my brother swears they taste better in weird, jagged hunks. Sometimes, a scoop of vanilla ice cream on side, just to be extra (try it, it’s kind of heaven).
Pro Tips I’ve (Sometimes Painfully) Learned
- Don’t rush the butter browning, no matter how impatient you get; I once cranked the heat and wound up with a house that smelled burnt for a week.
- If the mixture starts to set while you’re stirring in the cereal, toss the whole pan back over low heat for a second. (Rescue mission.)
- Actually, I find it works better if you slightly under-melt the marshmallows and let the heat finish them off as you mix in the dulce de leche.
FAQs: Real Questions from My Inbox (And Occasionally, My Grandma)
- "Can I use marshmallow fluff instead of minis?" — Hm, I’ve tried it! You end up with a gooier treat, but if that’s your thing, go for it. You might want to dial back the dulce de leche a whisker.
- "What if I can’t find dulce de leche?" — Caramel sauce (the thicker kind) can work. Not quite the same, but still tasty. If you want to go full DIY, Serious Eats has a homemade recipe here (though, fair warning, it takes a while).
- "Are these gluten-free?" — Most crispy rice cereals are, but check your brand to be sure. Marshmallows usually are too — but always worth a quick glance at the label.
- "Why are mine so hard?" — Oh, I’ve been there. Usually the syrup got too hot or they set too long before pressing. Work fast, and maybe add a drizzle more dulce de leche next time. Or just dunk in milk!
- "Can I double the batch?" – Absolutely, but use a huge pot and maybe enlist a willing neighbor. Or, on second thought, just make two pans. Doubled, these get a bit hard to stir (my forearms still remember...)
Somewhere between childhood treat and grownup addiction, these Brown Butter Dulce de Leche Rice Krispie Treats end up being that one dessert nobody’s ever mad about. Honestly, if you want to see the original inspiration from Sally's Baking Addiction, check here — but mine definitely veer off course in the most delicious way. Anyway, if you end up with sticky fingers and a half-empty pan before dinner, join the club!
Ingredients
- 6 cups Rice Krispies cereal
- ½ cup unsalted butter
- 10 oz (1 bag) mini marshmallows
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- ½ cup white chocolate chips (optional)
- Nonstick spray or butter, for pan
Instructions
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1Coat a 9x13-inch baking dish with nonstick spray or butter and set aside.
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2In a large saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma, about 4-6 minutes.
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3Reduce heat to low, then add mini marshmallows and stir until completely melted and smooth.
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4Remove from heat. Stir in the salt, vanilla extract, and half of the dulce de leche until just combined.
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5Quickly fold in the Rice Krispies cereal until evenly coated. Press mixture evenly into prepared pan with a spatula greased with nonstick spray.
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6Drizzle the remaining dulce de leche over the top and swirl with a knife. Sprinkle with white chocolate chips if using. Let cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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