Sheet Pan Brown Butter Rice Krispie Treats
These sheet pan brown butter Rice Krispie treats are thick, chewy, gooey, and perfect for sharing. Made with nutty brown butter, marshmallows, and crispy rice cereal, this easy big-batch dessert is great for parties, potlucks, bake sales, and other occasions when you need a crowd-pleasing treat.
Ingredients
- 1/2 cup 1 stick butter
- 2 10 oz bags mini marshmallows
- 1 tsp vanilla extract
- 1/2 tsp salt
- 10 cups Rice Krispies cereal
- White candy melts optional
- 1-2 teaspoons vegetable oil oil optional, for melting the white candy melts
- 1/4 cup sprinkles optional
Instructions
- Brown the butter: In a large pot, melt the butter over medium heat. The butter will start to foam and froth; as the foam dies down, you’ll see brown specks forming at the bottom and smell a nutty aroma. That’s when it’s ready.
- Melt the marshmallows: Add the marshmallows to the browned butter, stirring until completely smooth. Mix in vanilla and salt.
- Add the cereal: Remove from the heat (or keep on low heat) and pour in the Rice Krispies and stir until evenly coated.
- Press into pan: Transfer the mixture into a sheet pan lined with parchment paper. Use a lightly greased piece of parchment paper to gently press the mixture down into an even layer.
- Cut: Let cool completely before cutting into squares.
- Make the drizzle: Melt the candy melts according to the package instructions, but with a bit of vegetable oil added in to make them easier to drizzle. Drizzle candy melts over your rice krispie treats.
- Add sprinkles: While the melted chocolate is still wet, sprinkles. Let everything set and cool.