Brown Butter Dulce de Leche Rice Krispie Treats

These aren't your ordinary rice krispie treats. The combination of nutty brown butter, sweet cinnamon-flavored cereal, and a hidden layer of creamy dulce de leche transforms this childhood favorite into a sophisticated dessert. The extra marshmallows folded in at the end create pockets of gooey sweetness throughout, while sea salt balances everything perfectly. Perfect for when you're craving something sweet but don't want to turn on the oven.

I brought these to a potluck last month and ended up sharing the recipe with five different people before the night was over. My husband, who typically passes on dessert, ate three squares and then hid one for his midnight snack. The combination of salt, caramel, and cinnamon makes these impossible to resist.

Essential Ingredients

• Butter - Using unsalted butter gives you control over the salt level. European-style butter has a higher fat content that creates an even richer brown butter flavor.
• Mini marshmallows - The mini size melts more quickly and evenly than regular marshmallows. Setting some aside to fold in at the end creates those delightful stretchy marshmallow pulls when you bite in.
• Cinnamon sugar Rice Krispies - This flavored version adds warmth and depth that complements the caramel notes in the dulce de leche. The hint of cinnamon makes these treats stand out from standard versions.
• Dulce de leche - Look for this caramel spread in the international foods section or near the condensed milk. Its thick, spoonable consistency creates the perfect center layer without making the treats too sweet.
• Sea salt - Fine sea salt incorporates smoothly into the marshmallow mixture, enhancing every flavor. The slight mineral quality balances the sweetness perfectly.

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Detailed Instructions

Prepare your pan

Line a 9×9-inch baking pan with foil or parchment, creating a sling with overhanging edges for easy removal. Spray generously with non-stick spray to ensure nothing sticks. This preparation step makes serving and cleanup so much easier.

Brown the butter

Place a light-colored pot over medium heat and add butter. Watch carefully as it melts, foams, and then develops golden-brown flecks on the bottom. This process transforms ordinary butter into a nutty, complex ingredient that elevates the entire dessert.

Create the base

Remove browned butter from heat immediately to prevent burning, then add sea salt and 8 cups of mini marshmallows. Stir continuously until completely melted and smooth. The mixture should be glossy and uniform with no marshmallow lumps remaining.

Add your flavor

Stir in vanilla extract, which enhances all the other flavors without announcing itself. This subtle addition makes a noticeable difference in the finished treats, though most people won't identify vanilla specifically.

Combine with cereal

Pour the warm marshmallow mixture over your measured cereal and fold together until evenly coated. Work quickly but gently to avoid crushing the cereal. Every piece should be glossy with marshmallow mixture.

Create texture contrast

Fold in remaining mini marshmallows while the mixture is still warm but not hot. These marshmallows will soften slightly but maintain their shape, creating pockets of pure marshmallow throughout the treats.

Build your layers

Press half the mixture into your prepared pan, creating an even base layer. Spread dulce de leche across this layer, leaving a small border around the edges. Top with remaining rice krispie mixture and gently press into an even layer.

Perfect your finish

Allow treats to cool completely at room temperature until set. This patience results in treats that hold their shape when cut but remain soft and chewy. Resist the urge to refrigerate, which can make them too firm.

My first introduction to dulce de leche came during a trip to Argentina years ago. I became obsessed with finding ways to incorporate it into favorite recipes when I returned home. One rainy afternoon, I was making rice krispie treats with my niece when inspiration struck – why not add a layer of that silky caramel? We tried it, and the rest is family history. Now nobody lets me show up to gatherings without bringing these treats.

Serving Ideas

Cut these decadent treats into small squares and arrange on a dessert board alongside fresh berries and chocolate truffles for an impressive no-bake display. For an elevated dessert, sandwich a scoop of vanilla ice cream between two treats to create the most amazing ice cream sandwich. During the holidays, package squares in cellophane bags tied with ribbon for a homemade gift that everyone appreciates.

Flavor Variations

Try using chocolate rice krispies cereal for a chocolate-caramel combination that tastes like a fancy candy bar. Add 1/2 cup of toasted chopped pecans to the mixture for delightful crunch and nutty flavor that complements the brown butter. For a salted caramel version, sprinkle a pinch of flaky sea salt over the top right after pressing into the pan – the salt crystals create perfect little pops of flavor.

Keeping Fresh

Store completely cooled treats in an airtight container with parchment between layers to prevent sticking. They'll maintain their perfect texture at room temperature for 2-3 days, though they rarely last that long in my house. For longer storage, wrap individual pieces in plastic wrap and freeze for up to six weeks – thaw at room temperature for about 30 minutes before enjoying.

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Pro Techniques

• When browning butter, use a light-colored pan so you can easily see the color changing and catch it at the perfect moment
• For cleaner cuts, chill treats for just 15 minutes before slicing with a sharp knife dipped in hot water
• Reserve a few mini marshmallows to press into the top layer for a pretty visual that signals exactly what's inside

I've made countless batches of rice krispie treats over the years, but this version has become my signature dessert. There's something magical about the combination of textures – the slight crunch of the cereal, the stretchy marshmallow, and that smooth, creamy dulce de leche center. The brown butter adds this complex nuttiness that makes people pause and wonder what makes these so much better than regular rice krispie treats. They're simple enough for a weeknight treat but special enough for company, which makes them perfect for just about any occasion.

Frequently Asked Questions

→ Can I use regular Rice Krispies instead of cinnamon?

Yes! Just add 1/4 to 1/3 cup of cinnamon sugar to the mixture for a similar flavor.

→ How do I know when my butter is properly browned?

It will develop a nutty aroma and you'll see small golden-brown flecks on the bottom of the pan. Remove from heat immediately to prevent burning.

→ Can I freeze these treats?

Yes, they freeze well for up to 6 weeks. Store in an airtight container with layers separated by parchment paper.

→ What if my dulce de leche is too thick to spread?

Warm it slightly in the microwave (10-15 seconds) or stir in 1-2 teaspoons of warm cream to make it more spreadable.

→ Why add some marshmallows unmelted?

The unmelted marshmallows create pockets of gooey goodness throughout the treats. It adds great texture!