These easy butterscotch rice krispie treats are magical. Browned butter gives them a hint of salty, caramel flavor, and they are out of this world delicious.
No better way to ease back into blogging than with an easy as can be recipe like these butterscotch rice krispie treats.
You may not have realized you needed a recipe for butterscotch rice krispies in your life, but trust me you do. They are definitely one of those recipes that ends up being more than the sum of its parts.
They are really special.
I’ve made these rice krispie treats a dozen or more times over the last several months. They’ve become my go-to treat offering when I take a meal into someone. And my family can’t get enough of them either.
You wouldn’t think that adding a handful of butterscotch chips to already delightful rice krispie treat batter would make a difference. But it certainly does.
The combination of browned butter + butterscotch + a healthy dose of vanilla and salt gives these rice krispie treats a luxurious caramel vibe that is irresitible.
Butterscotch Rice Krispie Treats Lineup
For these simple treats, I use:
- 1 stick of butter (browning it is key!)
- a 16-ounce bag of large marshmallows (can use the same equivalent of mini marsh’s)
- 8 cups of rice krispies
- pinch of salt + drizzle of vanilla
- 1/2 cup butterscotch chips
Brown the Butter Already
Since I know it will probably be asked, yes, you can make these treats without browning the butter. But I have to ask: will you truly be able to live with yourself if you skip that step?
Because, really, browned butter is one of the keys to truly exceptional rice krispie treats. I do it every time I make regular ol’ rice krispie treats. And it lends the best flavor to these butterscotch rice krispie treats.
It really only takes about three extra minutes. Totally worth it!
The world of rice krispie treat variations is endless. But I’m not sure any other version will surpass the deliciousness of these butterscotch wonders.
Even for this chocolate loving gal, they are absolutely superb. I think it’s the slightly salty, caramel vibe. Man, they’re good.
My self-control completely flies out the window when faced with a pan of these and no one else around to monitor the consumption.
I guess this is the one and only time I should be glad I’m rarely alone in my house. (Although I’m definitely not above hiding in the pantry for some rice krispie one-on-one time and praying no one finds me.)
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Yield:
24 servings
Prep Time:
20 minutes
Total Time:
20 minutes
Ingredients
- 1/2 cup (8 tablespoons, 4 ounces) butter (I use salted)
- 16 ounces large marshmallows
- 1 teaspoon vanilla extract
- Pinch salt
- 8 cups (8 ounces) crisp rice cereal, like Rice Krispies
- 1/2 cup (3 ounces) butterscotch chips
Instructions
- Butter the bottom and sides of a 9X13-inch pan. Set aside.
- In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
- Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.
- Remove the pan from the heat and add the rice krispies and butterscotch chips. Stir until evenly combined.
- Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you’ll end up with very firm rice krispie treats – so use a gentle hand if you want them chewy). Let cool before slicing into squares.
Notes
Marshmallows: you can use the same equivalent of mini marshmallows (16 ounces).
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Recipe Source: inspired by this recipe at Female Foodie but used my go-to rice krispie treat recipe as the base recipe
