These Maple Brown Butter Rice Krispie Treats are a cozy twist on the classic homemade treat! Nutty brown butter, pure maple syrup and cinnamon get melted together with gooey marshmallows, then tossed with crispy rice cereal and finished with flaky sea salt. My version is gluten-free and 1000x better than the store-bought kind. They couldn’t be simpler to make, yet are so nostalgic and addicting!
As a kid, I used to love making homemade rice krispie treats. The packaged kind never did much for me; they always tasted too sweet & artificial. But homemade is a different story. You get that buttery, sweet flavor and perfectly gooey texture that makes them so addicting. It was something I could whip up quickly & easily, without even turning the oven on, and I was even known to experiment with different color and flavor variations. So, it seems pretty fitting to be posting my first rice krispie treat recipe on the blog today.
It’s still early Fall, so I can understand if you’re not quite ready to turn the oven on, or whip up pumpkin baked goods yet. That’s why I developed these maple brown butter rice krispie treats. They are the perfect transitional Fall sweet treat, that hits you with a bit of cozy warmth without being in your face. And they are beyyyyond easy! Just 10 minutes of active prep time, and some patience while they set.
Classic rice krispie treats are undeniably delicious, but when you take a few extra minutes to brown the butter, add in a touch of maple syrup, cinnamon and plenty of salt…they become something magical. It’s hard not to eat them all in one sitting. Oh, and did I mention that these maple brown butter rice krispie treats are also gluten-free?
Why You’ll Love these Maple Brown Butter Rice Krispie Treats
- They are incredibly easy to make, with just 10 minutes of active cook time and you don’t even have to turn the oven on!
- Brown butter instantly elevates these homemade rice krispie treats with a nutty, caramel-like flavor.
- This simple, gluten-free recipe is great to make for parties!
- It’s the perfect transitional Fall treat, made cozy with hints of maple syrup, brown butter and cinnamon.
What You Need to Make these Maple Brown Butter Rice Krispie Treats (Gluten-Free)
- Salted Butter: Saltiness pairs so well with the maple, so I like to use salted butter here but unsalted is totally fine too! Then, we are going to brown it until it develops this delicious, nutty taste and aroma.
- Maple Syrup: Be sure to use pure (real) maple syrup…not the fake stuff!
- Mini Marshmallows: These get melted into the brown butter and maple syrup mixture and act as the sweet, sticky binder for the rice krispie treats. I have NOT tested this recipe with vegan marshmallows, such as Dandies.
- Vanilla Extract: This is added in after we take the mixture off the heat to retain the vanilla flavor and aroma.
- Cinnamon & Kosher Salt: A touch of cinnamon and salt take these brown butter rice krispie treats to the next level and add some more fall flare!
- Crispy Rice Cereal: I used One Degree Organics Sprouted Brown Rice Crisps which are gluten free and sweetened lightly with coconut sugar. However, if you’re not gluten free, you can substitute classic Rice Krispie cereal, however the texture will be slightly different.
How To Make these Gluten-Free Maple Brown Butter Rice Krispie Treats
Prepare Baking Dish:
First, lightly grease a 9×9″ baking dish with spray or butter and line with parchment paper for easy removal. This will yield thick squares, but if you prefer thinner rice krispie treats, use a 9×13″ baking dish instead. Set aside.
Brown the Butter:
Add sliced butter to a large pot and bring it up to medium-low heat. Once melted, start stirring constantly until the milk solids at the bottom turn golden brown and you can smell a nutty aroma — this usually takes about 5 minutes.
Stir in Maple Syrup & Marshmallows:
Next, reduce heat to low and add in maple syrup. Stir and let the maple syrup reduce for 1 more minute. Then, add in the mini marshmallows and stir until completely smooth and melted.
Stir in Rice Krispies, Add to Baking Dish & Let Cool:
Finally, remove from heat and stir in the vanilla, cinnamon & kosher salt. Stir in the crispy rice cereal until evenly coated, then spread out into the prepared baking dish. Use greased hands, or a spatula, to gently level out and compress the rice krispie treats. Optionally, top with a sprinkle of flaky sea salt. Let cool at room temperature for about 1 hour before slicing into 12 squares.
Frequently Asked Questions:
- Are these rice krispie treats gluten free? Yes! As long as you use the One Degree Organics Sprouted Brown Rice Crisps, which are certified gluten-free. Unfortunately, traditional Rice Krispie cereal is not gluten free because it contains malt flavor made from barley.
- Can I make these dairy free or vegan? I am not confident that most vegan butters brown the same way dairy butter does, so I wouldn’t recommend it for this recipe. However, this recipe should work with an equal amount of vegan marshmallows.
- Can I use a 9×13″ pan instead? Absolutely! Using a 9×9″ pan yields thick, bakery-style Rice Krispie treats but if you’re looking for thinner ones, definitely use a 9×13″ pan instead.
- Can I use unsalted butter instead? Yes, for sure. I like things on the saltier side and I think it pairs so well with the maple syrup, so I use salted butter as well as some additional kosher salt…but feel free to adjust to your preferences.
- How can I tell when my brown butter is ready? You will start to see little flecks of brown at the bottom of the pot (these are the milk solids) and smell a nutty aroma…that means you’re done!
- Do I really have to let them cool before slicing? You want to be sure that the brown butter Rice Krispie Treats are fully set before slicing so it’s not a sticky mess! I know it’s hard to wait, but I promise it’s worth it.
How Should I Store Leftovers?
Once cooled, these Maple Brown Butter Rice Krispie Treats can be stored in an airtight container at room temperature for up to 3 days. You can also just wrap the whole baking dish with plastic wrap to dirty one less dish. I do NOT recommend storing them in the fridge, as they will get too hard.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Fall-Inspired Recipes?
- Protein Pumpkin Muffins
- Gluten Free Apple Cider Donuts
- Protein Pumpkin Cookie Dough
- Maple Dot Cakes with Brown Butter Cream Cheese Frosting
Maple Brown Butter Rice Krispie Treats
Equipment
- 9×9" or 9×13" baking dish
- parchment paper
- large pot
- spatula
- Sharp knife
Ingredients
- 10 tbsp salted butter sliced
- 3-4 tbsp maple syrup *
- 10 oz mini marshmallows
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp kosher salt
- 6 cups crispy rice cereal (I used an 8oz box of One Degree Organics Sprouted Brown Rice Crisps)**
- flaky sea salt optional, for garnish
Instructions
- First, lightly grease a 9×9" baking dish with spray or butter and line with parchment paper for easy removal. This will yield thick squares, but if you prefer thinner rice krispie treats, use a 9×13" baking dish instead. Set aside.
- Add sliced butter to a large pot and bring it up to medium-low heat. Once melted, start stirring constantly until the milk solids at the bottom turn golden brown and you can smell a nutty aroma — this usually takes about 5 minutes.10 tbsp salted butter
- Reduce heat to low and add in maple syrup. Stir and let the maple syrup reduce for 1 more minute. Then, add in the mini marshmallows and stir until completely smooth and melted.3-4 tbsp maple syrup, 10 oz mini marshmallows
- Remove from heat and stir in the vanilla, cinnamon & kosher salt. Stir in the crispy rice cereal until evenly coated, then spread out into the prepared baking dish. Use greased hands, or a spatula, to gently level out and compress the rice krispie treats. Optionally, top with a sprinkle of flaky sea salt. Let cool at room temperature for about 1 hour before slicing into 12 squares.1 tsp vanilla extract, ½ tsp cinnamon, ½ tsp kosher salt, 6 cups crispy rice cereal, flaky sea salt
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.