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Brown Butter Dulce De Leche Rice Krispie Treats

These indulgent rice krispie treats, enhanced with brown butter and dulce de leche, transform a classic snack into a gourmet experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 treats
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Unsalted butter Melted and browned
  • 10 oz Mini marshmallows Plus 1 cup extra for gooey pockets if desired
  • 1/2 teaspoon Vanilla extract
  • 6 cups Rice Krispies cereal
  • 1/2 can Dulce de leche Roughly 7 oz
  • 1 1/2 teaspoons Ground cinnamon Optional, but recommended
  • a pinch Sea salt For finishing

Method
 

Browning the Butter
  1. Melt the butter in a light-colored saucepan over medium heat, stirring gently.
  2. Continue to stir until the butter foams and then browns, being careful not to burn it.
  3. Once it smells nutty and has brown specks, remove from heat immediately.
Making the Marshmallow Base
  1. Add the mini marshmallows to the browned butter pot and stir over low heat until melted.
  2. Stir in the vanilla extract and cinnamon until well combined.
  3. Remove from heat before adding the cereal.
Folding in the Cereal
  1. Gradually fold in the Rice Krispies cereal in two batches using a rubber spatula.
  2. If using the extra mini marshmallows, fold them in at the very end.
Building the Dulce de Leche Layer
  1. Press half the cereal mixture into a greased 9x13-inch pan.
  2. Spread the softened dulce de leche over the base layer evenly.
  3. Top with the remaining cereal mixture, pressing gently.
Cooling and Cutting
  1. Allow the mixture to sit at room temperature for 30-60 minutes to cool.
  2. Cut into squares using a sharp knife greased or dipped in warm water.
  3. Sprinkle sea salt over the top before serving.

Notes

Store at room temperature in an airtight container for up to one week or refrigerate for up to two weeks. Can be frozen for three months.