Salty Brown Butter Rice Crispy Treats
A rich, elevated take on classic rice crispy treats made with nutty brown butter, sweet marshmallows, and a hint of umami from miso. Finished with flaky salt, these treats are perfectly balanced and irresistibly chewy.
Quick Info
Makes: 1 (8x8 pan), 9 medium squares or 16 small bites
Why You’ll Love This Recipe
A nostalgic dessert with a gourmet twist.
Nutty brown butter adds deep flavor
Miso brings subtle savory balance
Soft, chewy texture with crispy edges
Finished with flaky salt for contrast
Ingredients
4 ½ tablespoons unsalted butter, plus more for greasing
1 - 10 oz bag mini marshmallows, we like Dandies
2 teaspoons vanilla extract
1 ½ teaspoons yellow miso paste
3 ½ cups puffed brown rice cereal
Maldon Salt
Instructions
Step 1
Prepare an 8 x 8 baking pan by generously greasing with butter. Set aside.
Step 2
In a small bowl, combine the miso paste and vanilla extract until smooth. Set aside.
Measure the rice cereal into a large bowl.
Step 3
In a medium saucepan, melt the butter over medium heat. Continue cooking until it foams, smells nutty, and develops small golden flecks.
Step 4
Add the marshmallows and vanilla-miso mixture. Stir continuously until fully melted and smooth.
Step 5
Working quickly, pour the marshmallow mixture over the cereal and mix until evenly combined.
Transfer to the prepared pan. Lightly grease your hands and press the mixture into an even, compact layer.
Step 6
Sprinkle generously with Maldon salt and let cool for at least 1 hour before cutting.
Tips for Success
Don’t rush the brown butter—it builds flavor
Work quickly when mixing to prevent sticking
Grease hands well for easier pressing
Use flaky salt generously for contrast
Storage
Store in an airtight container for up to 1 week.
Serving Ideas
Serve as a sweet snack or dessert
Add to dessert platters or bake sales
Pair with coffee or tea
