Miso Brown Butter Rice Krispie Treats
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Rice Krispie Treats are an easy and nostalgic sweet made with puffed rice cereal, melted butter and marshmallows. While the pre-packaged ones are sickly sweet, I give them an elegant upgrade with the addition of brown butter and miso paste for a balanced, sweet and salty flavor. A bit of sweetened condensed milk in the mixture keeps these miso brown butter Rice Krispie Treats soft and gooey as they sit. The key is a good balance of marshmallow filling to puffed rice cereal for the best texture. While I make this recipe on the stove, I’ve provided instructions for making it in the microwave. I also provide instructions for doubling the recipe and making it in a 9×13 (23cm x 33cm) pan. Love this flavor combo? You’ll want to try soy caramel cookie bars.
Key Ingredients in This Recipe
- Brown butter – Brown butter or beurre noisette is used commonly as a sauce over a pasta dish like butternut squash ravioli or in French pastries. As you cook the butter, it will crackle and foam. When it stops crackling, keep an eye on it so that it does not burn. Look for a nutty smell and the milk solids at the bottom.
- Marshmallows – Mini marshmallows are best because they melt more quickly and evenly. The melted marshmallows act as the binding. As they melt be careful not to overcook or else the sugars can caramelize and turn hard.
- Sweetened condensed milk – Sweetened condensed milk keeps rice krispie treats soft and gooey – the high concentration of milk proteins keep them from hardening and drying out as they sit.
- Miso paste – White miso paste, made from fermented soybeans has a sweet, mild taste and complements the nutty flavor of the brown butter. The savory salty flavor balances the sweetness of the marshmallows.
- Puffed rice cereal – Grains of parboiled rice are dried, then exposed to heat until they puff up into a light and crunchy cereal. They make for a light and sweet treat.
- Vanilla – Vanilla paste is rich and concentrated with visible flecks of vanilla bean seeds, giving recipes a gourmet look and flavor. If substituting vanilla extract, I recommend reducing the liquid extract slightly for a more subtle flavor and have made note of it in the ingredient list below.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Additions like chocolate chips can be stirred into the rice krispie treats before they are set. A layer of melted chocolate can also be poured over the shaped rice krispie treats after they have set.
How to Make Miso Brown Butter Rice Krispie Treats (Step-by-step)
Heat a large sauté pan over medium heat, add the butter and allow to melt.
Continue to cook, stirring constantly, until the butter turns deep golden brown and small brown bits form at the bottom of the pan, about 8 minutes.
Quickly add the marshmallows and stir constantly until melted, about 3 minutes. Remove from heat and stir in the vanilla bean paste, sweetened condensed milk, miso paste and salt.
Add the puffed rice cereal and fold the mixture until the grains are coated evenly.
Spray a 9”x9” (23cm x 23cm) with cooking spray. Evenly press the mixture into the pan with a greased spatula.
Let cool completely to set, for about 1 hour, then cut into 2” squares and serve.
How to Make in the Microwave
Cut butter into ½” chunks. In a large microwave-safe bowl add butter and cover with a plate or paper towel to prevent splatter. Microwave on high for 2 minutes. Add the marshmallows and continue to microwave on high for 3 minutes, stirring after every minute. Once smooth, proceed with the remaining steps of the recipe.
How to Double this Recipe
When doubling the recipe, I recommend making it in a 9”x13” (23cm x 33cm) pan. The rice krispie treats will be slightly taller and can be cut into squares or rectangles for serving.
How to Store Rice Krispie Treats
Store at room temperature in an airtight container for up to 3 days.
FAQ – Frequently Asked Questions
Miso paste, especially white miso, brings a subtle umami and salty depth that balances the sweetness of marshmallows and puffed rice – creating an elevated, grown-up flavor profile.
Brown butter (beurre noisette) offers a nutty, caramel-like richness. Cook it over medium heat, constantly stirring, and watch for crackling and a deep golden hue with fragrant brown bits, just be careful not to burn it.
Yes! Cut butter into ½” chunks. In a large microwave-safe bowl add butter and cover with a plate or paper towel to prevent splatter. Microwave on high for 2 minutes. Add the marshmallows and continue to microwave on high for 3 minutes, stirring after every minute. Once smooth, proceed with the remaining steps of the recipe.
Yes! When doubling the recipe, I recommend making it in a 9”x13” (23cm x 33cm) pan. The rice krispie treats will be slightly taller and can be cut into squares or rectangles for serving.
Store at room temperature in an airtight container for up to 3 days. Making sure they’re fully cooled before storing helps preserve the best texture.
A bit of sweetened condensed milk in the mixture keeps the Rice Krispie Treats soft and gooey as they sit.
Other Recipes to Try
If you enjoy this rice krispie treat recipe, give these a try and follow me on Instagram:
A full ingredient list with exact amounts can be found in the recipe card below.
Miso Brown Butter Rice Krispie Treats
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Ingredients:
- ½ cup unsalted butter
- 1 (10-ounce) bag mini marshmallows
- 1 tablespoon vanilla bean paste (or 1½ teaspoons vanilla extract)
- ¼ cup sweetened condensed milk
- 2 tablespoons white miso paste
- ½ teaspoon flake salt
- 6 cups puffed rice cereal
Instructions:
- Heat a large sauté pan over medium heat, add the butter and allow to melt.
- Continue to cook, stirring constantly, until the butter turns deep golden brown and small brown bits form at the bottom of the pan, about 6 to 8 minutes.
- Quickly add the marshmallows and stir constantly until melted, about 3 minutes. Remove from heat and stir in the vanilla bean paste, sweetened condensed milk, miso paste and salt.
- Add the puffed rice cereal and fold the mixture until the grains are coated evenly.
- Spray a 9”x9” (23cm x 23cm) with cooking spray. Evenly press the mixture into the pan with a greased spatula.
- Let cool completely to set, for about 1 hour, then cut into 2” squares and serve.
Notes:
Nutrition:
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I made this and added 2 tablespoons of black sesame seeds to the rice krispie mix and a dark chocolate drizzle. It’s absolutely divine.
Oh love those adds! Thank you for sharing, I will have to try those!!
Made these last night, feedback: I can’t speak to vanilla paste as I’ve never used it, but 1 Tbsp is WAY too much for vanilla extract. I could smell the alcohol and the flavor was a little overpowering. I’d reduce to 1 tsp if using vanilla extract. I want it to be a subtle flavor, not the star of the show.
Thank you so much for trying the recipe and sharing your feedback! I really appreciate your note about the vanilla extract. Vanilla paste tends to have a more concentrated but mellow flavor compared to extract, so using less extract for a subtler flavor makes perfect sense. I’ll be sure to include a note in the recipe to help others adjust based on their preference
I didn’t think anyone could improve on rice crispie treats but these are AMAZING!!
These are so good. Only problem is every time I walked in the kitchen I would chop off another little piece. I wasn’t hungry for dinner!