I am in my sheet pan dessert era and loving it. From sheet pan cookies to sheet pan cakes and now to these sheet pan rice krispie treats, there is something for everyone to enjoy! These rice krispies are next level delicious. What really sets these apart, aside from them being SO FUN, is the brown butter and sweetened condensed milk. Something magical happens when you add brown butter into rice krispies. Each little grain gets coated in the lusciousness of the brown butter and marshmallows. From the crispness of the cereal, the marshmallow’s silkiness, and the brown butter’s nutty complexity, these truly are the best rice krispie treats. This recipe is so versatile so you can split it up and create any flavor you want! The options are endless! For my recipe, I am showing these 4 options: These are just 4 variations I think are fun but check out my list below for more ideas. I can’t wait to see and hear what other variations you like and come up with! 😌
Butter: use unsalted butter. You can brown salted butter but all of the salt gets concentrated in the milk solids. Also, since this recipe has salt added in, using unsalted is best. Mini marshmallows: I like to use mini marshmallows because they melt quicker and more evenly. We’re also stirring in some of the mini marshmallows so the little mini pockets of marshmallow create the perfect bite. Sweetened Condensed Milk: I know, a weird ingredient! Trust me on this one. It improves the overall texture and keeps these treats soft and super tasty! Vanilla and Salt: to help add more flavor. Rice Krispies: Of course! You’ll need 15 cups to make an entire sheet pan of Rice Krispies, so buy a large family-size box.
How to Make Brown Butter
It may sound intimidating, but it’s really easy, only takes a few minutes, and is the backbone of these cookies. The nutty flavor compliments the butterscotch beautifully, and I love its culinary use in baking so much! Let’s do it:
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
Expert Tips
Gently press the rice krispy mixture instead of compacting it in tightly. You can smooth the tops with a leftover butter wrapper, or spray a rubber spatula with baking spray and gently press down into an even layer. Line the sheet pan with parchment paper or wax paper so you can easily cut the rice krispies in the pan without ruining the bottom of the sheet pan. Add any of your favorite rice krispie toppings! Take your time and stir frequently when you are making the brown butter. It shouldn’t take more than 10 minutes. You can chill in the fridge for about 30 minutes to make them easier to cut.
Storage
At room temperature: They can last for up to 2-3 days and still maintain their freshness and texture. In the refrigerator: They can last for about 1 week, although they may become slightly firmer. In the freezer: Rice Krispies treats can be frozen for up to 6 weeks. Wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. Thaw them in the refrigerator overnight before serving.
