Caramel Brown Butter Dulce de Leche Rice Krispie Treats

Here is my favorite Rice Krispie treats recipe, with rich brown butter, creamy dulce de leche, and that classic crispy cereal we all know and love.

These treats are what I make when I want something sweet but don’t feel like turning on the oven. My kids always ask for seconds, and honestly, I can’t blame them. There’s something about that brown butter flavor that makes these way better than the regular version.

What Kind of Rice Krispies Should I Use?

For this recipe, I specifically call for cinnamon sugar flavored Rice Krispies, which adds a warm spice note that pairs perfectly with the dulce de leche. If you can’t find the cinnamon sugar variety at your store, regular Rice Krispies will work just fine – you’ll just miss out on that extra layer of flavor. You could even make your own cinnamon sugar version by tossing regular Rice Krispies with a pinch of cinnamon and sugar before adding them to the mixture. Whatever you do, make sure your cereal is fresh and crispy since stale cereal will make your treats less crunchy.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Cinnamon sugar Rice Krispies: Can’t find the cinnamon sugar version? Regular Rice Krispies work perfectly fine – you’ll just miss out on that extra cinnamon flavor. You could also add a pinch of cinnamon to regular cereal if you want.
• Dulce de leche: If you don’t have dulce de leche, try caramel sauce or even Nutella for a different twist. Just make sure it’s thick enough – if your substitute is too runny, it might make the treats soggy.
• Mini marshmallows: Regular-sized marshmallows work too, but you’ll need to cut them up or expect them to take a bit longer to melt evenly.
• Butter: The brown butter is really key to this recipe’s flavor, so I wouldn’t skip that step. But if you’re in a pinch, regular melted butter will still work – you’ll just lose that nutty, toasted flavor.
• Sea salt: Regular table salt works fine here, just use a little less since it’s more concentrated than sea salt.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these treats is burning the butter while browning it – keep the heat at medium-low and stir constantly until it turns golden and smells nutty, then immediately remove it from heat to prevent it from going too dark and bitter.

Another common error is adding the marshmallows too quickly after browning the butter, which can cause them to seize up instead of melting smoothly, so let the butter cool for about 30 seconds before stirring in your marshmallows.

Don’t press the mixture too firmly into your pan when shaping the treats, as this creates dense, hard squares instead of the light, chewy texture you want – a gentle press with buttered hands or parchment paper works perfectly.

Finally, wait until the treats are completely cool before drizzling the dulce de leche on top, otherwise it will just melt and disappear into the treats instead of creating that beautiful finishing touch.

What to Serve With Brown Butter Dulce de Leche Rice Krispie Treats?

These rich, gooey treats are pretty indulgent on their own, so they pair perfectly with a tall glass of cold milk or a hot cup of coffee to balance out all that sweetness. I love serving them at parties alongside fresh berries like strawberries or raspberries – the tartness cuts through the caramel flavors beautifully. For a fun dessert spread, try putting them out with vanilla ice cream for people to crumble on top, or serve them with some sliced apples for a nice crispy contrast. They’re also great as an afternoon snack with a simple cup of tea when you need something sweet to get you through the day.

Storage Instructions

Keep Fresh: These gooey treats stay perfect when stored in an airtight container at room temperature for up to a week. I like to cut parchment paper to fit between layers if I’m stacking them, which keeps them from sticking together. They actually taste even better after sitting for a day because all those flavors meld together!

Freeze: You can totally freeze these for up to 3 months if you want to save some for later. Wrap individual squares in plastic wrap or store them in a freezer-safe container with parchment between each piece. They thaw quickly at room temperature in about 30 minutes.

Make Ahead: These are actually perfect for making ahead since they need time to set up anyway. I often make them the night before a party or gathering. Just let them cool completely and set for at least 2 hours before cutting, and they’ll be ready to go when you need them.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 12-16 g
• Fat: 62-75 g
• Carbohydrates: 540-590 g

Ingredients

For the krispie mixture:

• 5 tbsp butter
• 1/2 tsp fine sea salt
• 10 cups mini marshmallows, divided
• 1/4 tsp vanilla extract
• 6 cups cinnamon sugar rice krispies cereal

For the filling:

• 1/2 can dulce de leche

Step 1: Prepare the Pan

Spray a 9×9-inch pan with non-stick spray and line it with a sling of foil or parchment paper to help with easy removal later.

Spray the lining again to ensure nothing sticks.

I always make sure to coat the corners well, since sticky cereal bars can be tough to lift out cleanly.

Step 2: Brown the Butter

• 5 tbsp butter

Place a large pot over medium heat and add the butter.

Allow it to melt, swirling occasionally, until the butter foams and the milk solids turn golden brown, giving off a nutty aroma.

Watch carefully to avoid burning.

Remove the pot from the heat when the butter is perfectly browned.

Step 3: Melt Marshmallows with Salt and Vanilla

• 1/2 tsp fine sea salt
• 8 cups mini marshmallows
• 1/4 tsp vanilla extract

To the browned butter (from Step 2), add the fine sea salt and 8 cups of the mini marshmallows.

Stir thoroughly until the marshmallows are completely melted and the mixture is smooth.

If needed, return the pot briefly to low heat to help with melting, but avoid overcooking or burning the marshmallows.

Once smooth, stir in the vanilla extract for extra flavor.

Step 4: Combine with Cereal and Extra Marshmallows

• 6 cups cinnamon sugar Rice Krispies cereal
• 2 cups mini marshmallows

Measure out the cinnamon sugar Rice Krispies cereal into a large bowl.

Pour the melted marshmallow mixture (from Step 3) over the cereal and use a spatula or large spoon to mix until the cereal is evenly coated.

While the mixture is still warm, add the remaining 2 cups of mini marshmallows and fold them in gently.

I like adding the marshmallows at this stage so you get pockets of gooey goodness in every bite.

Step 5: Layer and Fill with Dulce de Leche

• half of Rice Krispies mixture (from Step 4)
• 1/2 can dulce de leche

Take about half of the Rice Krispies mixture (from Step 4) and press it lightly but evenly into your prepared pan from Step 1.

Once the layer is flat, spread the dulce de leche evenly over the surface to create a creamy caramel center.

Step 6: Add Final Layer and Let Set

• remaining Rice Krispies mixture (from Step 4)

Top the dulce de leche layer with the remaining Rice Krispies mixture (from Step 4), pressing gently to create an even layer.

Allow the bars to set at room temperature until fully cooled, making them easy to slice and serve.

Caramel Brown Butter Dulce de Leche Rice Krispie Treats

Delicious Caramel Brown Butter Dulce de Leche Rice Krispie Treats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 18 minutes mins

Total Time 27 minutes mins

Servings 4

Calories 2850 kcal

Ingredients

  

For the krispie mixture:

• 5 tbsp butter
• 1/2 tsp fine sea salt
• 10 cups mini marshmallows, divided
• 1/4 tsp vanilla extract
• 6 cups cinnamon sugar Rice Krispies cereal

For the filling:

• 1/2 can dulce de leche

Instructions

 

• Spray a 9×9-inch pan with non-stick spray and line it with a sling of foil or parchment paper to help with easy removal later. Spray the lining again to ensure nothing sticks. I always make sure to coat the corners well, since sticky cereal bars can be tough to lift out cleanly.
• Place a large pot over medium heat and add the butter. Allow it to melt, swirling occasionally, until the butter foams and the milk solids turn golden brown, giving off a nutty aroma. Watch carefully to avoid burning. Remove the pot from the heat when the butter is perfectly browned.
• To the browned butter (from Step 2), add the fine sea salt and 8 cups of the mini marshmallows. Stir thoroughly until the marshmallows are completely melted and the mixture is smooth. If needed, return the pot briefly to low heat to help with melting, but avoid overcooking or burning the marshmallows. Once smooth, stir in the vanilla extract for extra flavor.
• Measure out the cinnamon sugar Rice Krispies cereal into a large bowl. Pour the melted marshmallow mixture (from Step 3) over the cereal and use a spatula or large spoon to mix until the cereal is evenly coated. While the mixture is still warm, add the remaining 2 cups of mini marshmallows and fold them in gently. I like adding the marshmallows at this stage so you get pockets of gooey goodness in every bite.
• Take about half of the Rice Krispies mixture (from Step 4) and press it lightly but evenly into your prepared pan from Step 1. Once the layer is flat, spread the dulce de leche evenly over the surface to create a creamy caramel center.
• Top the dulce de leche layer with the remaining Rice Krispies mixture (from Step 4), pressing gently to create an even layer. Allow the bars to set at room temperature until fully cooled, making them easy to slice and serve.