Salted Brown Butter Rice Crispies

Salted Brown Butter Rice Crispies

The adult version of a classic treat; crispy and chewy bars of marshmallow heaven!

Salted Brown Butter Rice Crispies down
Salted Brown Butter Rice Crispies Side


  • 150g unsalted butter
  • 400g marshmallows
  • 1tsp flakey salt
  • 100g white chocolate
  • 3 tbsp runny honey
  • 215g rice crispies


  1. Prepare a 9 x 13inch baking tray with baking paper and lightly grease the bottom and sides with butter.
  2. In a large saucepan on a medium-high heat, add the butter and cook until brown; this takes around 3-5 minutes. You will go through the stages of the butter melting, bubbling, foaming and the foam rising up slightly. They key to successful browned butter is stirring – take the butter to the desired shade of brown (I like mine a deep amber).
  3. Turn the heat down to medium-low and immediately add in the marshmallows, flakey salt, honey and white chocolate. Stir until fully melted and combined; the butter may split from the marshmallow mix but keep stirring and it will all come back together to one smooth consistency.
  4. Quickly add the rice crispies and using a large wooden spoon stir the mixture until every rice crispy is coated in the marshmallow mix.
  5. Pour everything into the baking tray and flatten. Switch to an oiled offset spatula and smooth the surface of the rice crispies until you have an even flat surface.
  6. Set aside for a few hours, then turn out onto a board and cut into 24 squares. Try to to eat them all at once.


Do not skip the browning the butter step – you do not know what flavour bomb you are missing out on!

These are best eaten within 2 days, but will last in an airtight container for up to 4 days.

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