Description
These Brown Butter Dulce de Leche Rice Krispie Treats combine the classic nostalgic appeal of marshmallow cereal bars with a rich, nutty depth from browned butter and a luscious caramel twist from dulce de leche. Perfect for dessert or an indulgent snack, they are easy to make on the stovetop and deliver wonderfully chewy texture and luscious flavor.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 1 (14-ounce) can sweetened condensed milk
- 10 ounces mini marshmallows
- 6 cups Rice Krispies cereal
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup dulce de leche (plus extra for drizzling, optional)
Instructions
- Brown the Butter: In a large pot, melt the unsalted butter over medium heat. Stir frequently and cook for about 5 to 7 minutes until the butter foams and turns a golden brown color while releasing a nutty aroma.
- Add Condensed Milk and Marshmallows: Lower the heat and stir in the sweetened condensed milk along with the mini marshmallows. Continue stirring consistently until the marshmallows are fully melted and the mixture becomes smooth.
- Flavor the Mixture: Add the sea salt and vanilla extract to the pot, then gently swirl in the dulce de leche to distribute evenly throughout the mixture.
- Combine with Cereal: Remove the pot from heat. Gently fold in the Rice Krispies cereal until every piece is evenly coated with the buttery marshmallow mixture.
- Press into Pan: Transfer the mixture into a greased 9×13-inch baking dish. Use a spatula or sheet of wax paper to press the mixture evenly but not too tightly to maintain chewiness.
- Cool and Drizzle: Let the treats cool completely at room temperature. If desired, warm extra dulce de leche slightly and drizzle it over the top before slicing into 16 bars.
Notes
- For an extra chewy texture, avoid overpacking the mixture when pressing into the pan.
- Consider sprinkling a pinch of cinnamon or flaky sea salt on top to enhance flavor.
- Warm dulce de leche gently to make drizzling easier and avoid clumping.
