5 Ingredients or Fewer

Salted Toffee & Brown Butter Crispy Treats

February  8, 2013
2 Ratings
  • Makes 16 2-inch treats
Author Notes

Rice krispies treats used to be my nemesis. I could never get them right, even when following the recipe on the side of the box that millions of others can master with one hand tied behind their backs. Mine were invariably hard and dense as hockey pucks, certainly not something you'd take to a bake sale let alone eat yourself. But one recipe came to my rescue -- the salted browned butter rice crispy treats from Smitten Kitchen. The extra butter keeps them soft and easy to press into the pan, and did I mention that the butter is browned? They're crazy good. Even people who say they don't like rice krispies treats like these. I've made them countless times but it was only recently that I had that aha moment to add toffee bits (and a bit more sea salt to keep the salty-sweet in balance). The result is way too good not to share. —EmilyC

What You'll Need
  • 4 ounces (1 stick) unsalted butter, plus extra for the pan
  • 1 10-ounce bag marshmallows
  • 1/2 tsp sea salt (level, not heaping)
  • 6 cups puffed rice cereal (about half a 12-ounce box)
  • 2/3 cup English toffee bits (can substitute very finely chopped English toffee bars)
  1. Butter (or coat with non-stick spray) an 8-inch square pan.
  2. In a large bowl, combine the cereal, sea salt and toffee bits. Toss to mix well.
  3. In a large pot over medium heat (one big enough to hold six cups of cereal), cook the butter until it turns brown and smells nutty, about 4 to 6 minutes. Be sure to stir frequently, scraping up any bits from the bottom.
  4. When the butter is browned, turn the heat as low as it will go and stir in the marshmallows. Stir until they’ve thoroughly melted and are smooth; you shouldn’t see any marshmallow shapes at this point.
  5. Remove the pot from the stove. Add the cereal-salt-toffee to the marshmallows, mixing quickly until evenly incorporated. (A strong, silicon spatula works well.) Spread into prepared pan, pressing firmly and evenly. A piece of waxed paper sprayed with oil works well for pressing and spreading the cereal into the corners and edges.
  6. Let cool and cut into squares. Share them right away, lest risk eating the whole pan by yourself.

See what other Food52ers are saying.

  • SophieL
  • mrslarkin
  • hardlikearmour
  • EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

9 Reviews

SophieL February 5, 2024
These were so yummy. I make the SK version a lot, but never added toffee bits. Excellent variation. Great for large groups (cut into small bite-sized squares).
michelle January 6, 2023
We ate the entire pan in 24 hours. There are only 2 of us. As much as i would like, this can not go in my regular rotation. I did add a touch of bourbon because: why not! (saw that in another similar recipe) FANTASTIC!!
mrslarkin December 1, 2015
I was so hoping you'd submit this one! It perfectly showcases the awesomeness of brown butter, without hiding it in a baked good, or some other delivery system. Can't wait to make it - maybe with a layer of caramel through the middle?
EmilyC December 1, 2015
Hey Liz -- A layer of caramel would be awesome! And I so agree with you about them being pretty much the perfect delivery system for brown butter! : )
Deedledum June 17, 2015
That SK recipe is one of my faves, so I'm sure this will be even better-thanks for posting your take on it.
hardlikearmour February 8, 2013
Wow! Crazy goodness is right.
EmilyC February 8, 2013
They're dangerous to have around, that's for sure!
hardlikearmour February 8, 2013
Not to mention it's a great springboard for other mix-in or drizzle ideas. Caramelized white chocolate or regular melted dark chocolate drizzle, and pink peppercorn or toffee peanut mix-in come to my mind instantly! You've definitely posted a dangerous recipe :-)
EmilyC February 8, 2013
I like the sounds of that caramelized white chocolate drizzle, A LOT!