Brown Butter M&M Rice Krispies

5 from 13 votes

These Rice Krispie treats will knock your socks off thanks to the addition of browned butter, the right amount of salt, and the perfect ratio of M&M’s.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Olivia & Annie

Ingredients

¾ cup unsalted butter*
20 oz mini marshmallows (about 11 cups) (reserve 1 ½ cups)
½ teaspoon kosher salt* plus more for sprinkling on top
8 cups Rice Krispies Cereal
1 cup M&M Chocolate Candies

Instructions

To prevent sticking, line a 9x13 pan with parchment paper or grease with butter.
Add the butter to a large pot over medium heat. Let the butter melt and begin to brown. This will be a slow process; continue to stir the butter as it browns. The butter will bubble, become foamy, and then, shortly after, turn golden brown. Stir continuously as this process occurs. Once the butter is golden brown, remove the pan from the heat.
Immediately add the salt and all but 1 ½ cups of marshmallows. Stir continuously until the marshmallows are melted and you have a smooth mixture.
Quickly add the Rice Krispies. Mix well until the Rice Krispies are fully incorporated into the marshmallow mixture.
Next, add the M&M’s and the remaining 1 ½ cups of marshmallows and mix well.
Pour the mixture into the lined or greased 9x13 pan. Use your hands to gently spread the Rice Krispie mixture until it is evenly spread throughout the pan.
Let the Rice Krispies set and cool for at least 30 minutes before serving. Alternatively, you can place the pan in the fridge to speed up the cooling time. Sprinkle lightly with flakey sea salt before serving, if desired. Store leftovers in an air-tight container at room temperature.

Notes

If you're using salted butter, reduce the salt to a ¼ teaspoon.

If you are using standard table salt instead of Kosher salt, you may want to slightly reduce the amount of salt in the recipe to ¼ teaspoon and sprinkle more on top at the end as needed.

Nutrition