Brown butter, gooey marshmallows, and crisp rice cereal combined with salty corn chips and pretzels create a delightful balance of flavors and textures. It might sound unusual to add corn chips and pretzels to Rice Krispy Treats, but the salty crunch complements the sweet, buttery marshmallow so well that these become some of the most memorable Rice Krispy Treats you’ll make. Browning the butter adds a rich, caramel-like depth that elevates this sweet-and-salty version into something special.
For best results, melt the marshmallows over medium-low heat. High heat will cause the sugar to overcook and can make the treats hard and brittle instead of soft and chewy. Because browning butter requires higher heat, take care not to overheat the marshmallow mixture afterward. Either transfer the browned butter into a cool pan before adding marshmallows, or allow it to cool for 45–60 minutes so it won’t raise the temperature excessively when combined. This simple precaution preserves a tender, chewy texture in the finished treats.
If you enjoy contrasts of sweet and salty, rescue those broken pretzels and stray corn chips from the bottom of the bag and fold them into these treats. Their pieces add satisfying crunch and savory notes that cut through the sweetness. Be mindful of how much salted snack mix you use—too much concentrated salt in one area can make a batch overly salty—so aim for an even distribution when mixing.
More Recipes with Brown Butter
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- Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting
Step-by-Step Photos for How to Make Sweet and Salty Rice Krispies
Frequently Asked Questions about How to Make Sweet and Salty Rice Krispies
Frequently Asked Questions about How to Make Sweet and Salty Rice KrispiesHow do I make brown butter?
Use a light-colored saucepan so you can watch the color change. Melt the butter over medium-high heat, stirring occasionally until you see brown specks form and a nutty aroma develops. As soon as it reaches that point, remove it from the heat and transfer it to a glass container or a clean pan to stop the cooking. This prevents the butter from burning and preserves the toasty flavor.
Should I strain the brown specks from the melted butter?
No — those brown bits are where much of the rich, caramel-like flavor comes from. Scrape them into the pan with the melted butter when you pour it out, so their flavor becomes part of the mixture for the treats.
Do I have to brown the butter?
It’s optional, but recommended. Browning the butter adds a deeper, more complex flavor that complements the marshmallows, cereal, and salty add-ins, turning an ordinary Rice Krispie Treat into a more sophisticated dessert.
Can I use big marshmallows in place of the mini marshmallows?
Can I use big marshmallows in place of the mini marshmallows?Yes, large marshmallows will work, but mini marshmallows melt faster and more evenly, producing the classic gooey texture. Large marshmallows can take longer to break down and may result in a slightly chewier, less uniform texture.
Can I use all corn chips or all pretzels?
Absolutely. Using only corn chips will emphasize a corn-chip savory note, while using only pretzels will highlight a cleaner, salted crunch. Both versions are tasty—the choice depends on your preferred balance of flavors.
Chef’s Tools:
Chef’s Tools:- Large mixing bowl
- 9×13 glass baking dish
- Cooking spray or softened butter for greasing
- Wooden spoon or silicone spatula
- Measuring cups
- Rice Krispies cereal
- Marshmallows
Popular No-Bake Desserts
- 2 (10-ounce) bags mini marshmallows
- 1/2 cup butter, browned
- 1/4 tsp salt
- 5 cups Rice Krispies cereal
- 1 cup crushed corn chips
- 1 cup crushed pretzels
- Prepare a 9×13 pan by spraying with cooking spray or lightly buttering it; set aside.
- Brown 1/2 cup butter in a small saucepan until it develops a nutty aroma and brown specks form.
- While the butter browns, measure the Rice Krispies, crushed corn chips, and broken pretzel pieces into a large bowl and set aside.
- Transfer the browned butter to a clean large saucepan or let it cool slightly. Add salt and most of the marshmallows, reserving 1–2 cups for later.
- Stir over medium-low heat until the marshmallows melt and form a smooth mixture.
- Pour the marshmallow mixture over the bowl with cereal, corn chips, and pretzels. Stir to combine evenly.
- Fold in the reserved mini marshmallows so pockets of gooey marshmallow remain in the mix.
- Transfer the mixture to the prepared 9×13 pan and press down evenly using buttered hands or a piece of parchment.
- Allow the treats to cool completely, then cut into squares and serve.
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