Fluffernutter Brown Butter Rice Krispie Treats
You will love this recipe for Fluffernutter Brown Butter Rice Krispie Treats if you want a fast, no fuss dessert that still feels special. These bars taste like a peanut butter marshmallow cloud with little pockets of gooey mini marshmallows in every bite. You can stir them together in one pot in about 15 minutes, no oven needed, and they are perfect for busy weeknights, last minute potlucks, or when you want something sweet without spending all day in the kitchen.
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Ingredients for Fluffernutter Brown Butter Rice Krispie Treats
- ½ cup unsalted butter
- 10 oz regular size or mini marshmallows, for melting
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt or table salt
- 5½ to 6 cups Rice Krispies cereal
- 1½ to 2 cups mini marshmallows, to fold in at the end
- Nonstick spray or a little extra butter, for greasing the pan
How to Make Fluffernutter Brown Butter Rice Krispie Treats
1. Prepare the pan. Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray or butter.
2. Brown the butter. Melt ½ cup unsalted butter in a large, heavy-bottomed pot over medium-low heat. Continue cooking, stirring frequently, as the butter begins to foam and froth. Once the foam settles slightly and you see golden-brown flecks on the bottom of the pot, remove the pot from the heat or reduce the heat to low. The butter should smell rich and nutty. This generally takes about 4 to 6 minutes.
3. Melt the marshmallows. Add the 10 ounces of marshmallows, 1 teaspoon vanilla extract, and ¼ teaspoon salt to the browned butter. Stir over low heat until the marshmallows are almost completely melted, with only a few small lumps remaining.
4. Add the peanut butter. Remove the pot from the heat. Stir in ½ cup creamy peanut butter until the mixture is smooth and evenly combined.
5. Fold in the cereal. Add 5½ cups of Rice Krispies cereal and gently fold until evenly coated. If the mixture seems especially loose or gooey, add up to another ½ cup of cereal. For softer, chewier treats, avoid adding more than necessary.
6. Add the extra mini marshmallows. Let the cereal mixture cool in the pot for about 30 to 60 seconds. Quickly and gently fold in 1½ to 2 cups of mini marshmallows. Some should soften and become stretchy, while others remain mostly whole.
7. Press into the pan. Immediately transfer the mixture to the prepared pan. Lightly grease your hands or the back of a spatula, then gently spread the mixture to the edges. Do not pack it down firmly, or the treats may become dense and hard.
Pro Tips
- Watch the butter closely. Brown butter can go from perfect to burnt quickly. As soon as it smells nutty and you see golden brown bits on the bottom, take it off the heat. That toasty flavor is what makes these brown butter rice krispie treats taste bakery level.
- Measure cereal on the low end first. Start with 5½ cups. If you like a super gooey bar, you might not need the full 6 cups. The mixture should look coated but still glossy.
- Do not overpack the pan. Gently press the mixture down just until it is even. Packing will make them hard once they cool. Light hands give fluffy, chewy bars.
- Line the pan for easy cleanup. Parchment paper or even foil sprayed with nonstick spray makes it so easy to lift and slice cleanly.
- Fun variations:
- Add ½ cup mini chocolate chips (fold in with the mini marshmallows; let the mixture cool a bit more so they do not fully melt)
- Swirl 2 to 3 tablespoons of extra peanut butter on top
- Sprinkle with crushed peanuts for a little crunch.
FAQs
Can I use natural peanut butter?
I recommend regular creamy peanut butter for the best texture. Natural peanut butter can separate and make the bars oily or too loose. If you only have natural, stir it very well and be prepared for a slightly softer bar.
Do I need to refrigerate these treats?
No; keep them at room temperature. Refrigeration can make the marshmallows hard and the bars too firm. Store them in an airtight container at room temp for up to 3 days.
Can I use a different cereal?
Yes. Corn flakes, crispy corn squares, or a mix of Rice Krispies and Cheerios all work. Just stick to about 5½ to 6 cups total so the texture stays similar.
How do I keep them from sticking to my hands and knife?
Lightly grease your hands and your spatula with butter or nonstick spray when pressing the mixture into the pan. For slicing, use a sharp knife and run it under hot water, then dry it before cutting. Repeat as needed.
Can I double the recipe?
Yes. Double everything and use a 9×13 pan . Just work quickly since the mixture starts to firm up as it cools.
If you love easy, pretty treats that do not ask for a ton of time, these Fluffernutter Brown Butter Rice Krispie Treats are going to be a new favorite. The brown butter adds a cozy, toasty flavor, the peanut butter makes everything taste like a fluffernutter sandwich, and the extra mini marshmallows give that gooey, bakery style look. Try them once and you will see why they are such a crowd pleaser.
Fluffernutter Rice Krispie Treats
Ingredients
- ½ cup unsalted butter
- 10 oz regular size or mini marshmallows usually 1 bag
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- ¼ tsp fine sea salt or table salt
- 5½ to 6 cups Rice Krispies cereal
- 1½ - 2 cups extra mini marshmallows to fold in at the end
Instructions
- Prepare the pan. Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray or butter.
- Brown the butter. Melt ½ cup unsalted butter in a large, heavy-bottomed pot over medium-low heat. Continue cooking, stirring frequently, as the butter begins to foam and froth. Once the foam settles slightly and you see golden-brown flecks on the bottom of the pot, remove the pot from the heat or reduce the heat to low. The butter should smell rich and nutty. This generally takes about 4 to 6 minutes.
- Melt the marshmallows. Add the 10 ounces of marshmallows, 1 teaspoon vanilla extract, and ¼ teaspoon salt to the browned butter. Stir over low heat until the marshmallows are almost completely melted, with only a few small lumps remaining.
- Add the peanut butter. Remove the pot from the heat. Stir in ½ cup creamy peanut butter until the mixture is smooth and evenly combined.
- Fold in the cereal. Add 5½ cups of Rice Krispies cereal and gently fold until evenly coated. If the mixture seems especially loose or gooey, add up to another ½ cup of cereal. For softer, chewier treats, avoid adding more than necessary.
- Add the extra mini marshmallows. Let the cereal mixture cool in the pot for about 30 to 60 seconds. Quickly and gently fold in 1½ to 2 cups of mini marshmallows. Some should soften and become stretchy, while others remain mostly whole.
- Press into the pan. Immediately transfer the mixture to the prepared pan. Lightly grease your hands or the back of a spatula, then gently spread the mixture to the edges. Do not pack it down firmly, or the treats may become dense and hard.
