Toffee rice krispie treats

Toffee Rice Krispie Treats

I recently made Rice Krispie Treats with Little Miss Traybakes using the recipe we found on the cereal box but they weren’t quite the same as the ones I remember Mummy Traybakes making when I was younger. Then I remembered that the traybake from my childhood was made with Highland Toffee to give it extra chewiness. So when I found a recipe containing toffee in one of my traybake recipe books, I knew I had to try to recreate that memory.

Unfortunately, they don’t sell Highland Toffee here in the US. I’m not even sure they still sell it back home. And even plain toffee seems hard to find over here. I did find some chocolate covered toffees and while I’m sure that would make a delicious traybake, I was aiming for the classic here. So, I used hard caramel candies (Werther’s Originals, to be precise) and they seemed to work well.

This is another recipe with a vague ingredient list. It called for “1 small packet of Rice Krispies” – is that one of those mini variety packs or the smallest size of the normal packets?! It also just said “2 bars of toffee” – now, your idea of a bar of toffee may well be much larger than mine, how am I supposed to know?!

Using some educated guesswork, I arrived at a recipe that worked for me. Hold on, no guesswork. I’m an experienced traybake baker, so I obviously was able to work out the appropriate quantities for the recipe!

And this is another very sticky one, so you definitely want to either line your tin or grease it thoroughly.

Warning: this will stick to your teeth. Your dentist will not appreciate this traybake!


4oz/110g Rice Krispies (other puffed rice cereals are available)

4oz/110g toffee

4oz/110g butter

4oz/110g marshmallows

1. Break the toffee into small pieces (I put mine in a freezer bag and bashed at it with a rolling pin), place in a large saucepan with the butter and marshmallows and melt over a low heat. The toffee will try to weld itself to the bottom of your pan, so keep stirring. It will also try to clump together, but stick with it, it takes a bit of time for the last of the toffee to melt and be incorporated but it gets there in the end.

All melted and very sticky (but oh, so good!)

2. Remove the pan from the heat and stir in the Rice Krispies until they are all well coated in the sticky, sticky mixture.

3. Press into your greased or lined tin and set aside or place in the fridge to cool. Then get your saucepan into the sink to soak asap! I used my 9inch/23cm square tin this time.

I found pressing down with my fingers was the best way to get it to cooperate in the tin

4. Cut into (sticky) squares and have flashbacks to your childhood birthday parties! Or maybe that’s just me…

Ah! Childhood memories!

Brown Butter Toffee Rice Krispies Treats

This is a recipe that I whipped up with ingredients that I already had in my kitchen. I wanted to use up the box of Rice Krispies and these milk chocolate toffee bits. Luckily, I also had a bag of marshmallows that were just fresh enough to finish off, too (I hate how they easily become a hard sticky mess after they’ve been opened). To enhance the toffee flavor I browned the butter, which gave it a nutty taste. Browned butter makes such a difference in recipes! I’ve used it for candied bacon ice cream, oatmeal chocolate chip cookies and pasta sauce. It adds such a unique, delicious flavor. Hope you enjoy this easy, sweet treat!

Brown Butter Toffee Rice Krispies Treats


  • 4 Tbsp. butter
  • 5 cups mini marshmallows
  • 2 cups milk chocolate toffee bits, divided (I used Heath)
  • 6 cups Rice Krispies cereal


  1. Place Rice Krispies and 3/4 cup toffee bits in a large mixing bowl. Toss to combine and set aside. Lightly grease a 7″ x 11″ pan (or slightly larger) and set aside.
  2. In a large saucepan, brown the butter over medium-low heat (here is a great tutorial on how to brown butter from Joy the Baker). Once browned, turn heat to low and add the marshmallows and 3/4 cup toffee bits. Stir until it is almost completely melted. Almost being the key here—this will keep it from becoming too thick and sticky. If there are small lumps remaining, they will continue to melt/dissolve as you mix it with the cereal.
  3. Add marshmallow mixture to cereal and use a lightly greased spatula to combine until cereal is completely coated.
  4. Gently press the mixture into the prepared pan and sprinkle with remaining 1/2 cup of toffee bits. Let set for at least one hour before cutting.

These toffee crunch brown butter rice krispie treats are SO easy to make and yet they might just be one of my favorite recipes on the blog. They’re extra gooey, rich in that nutty brown butter flavor, and loaded with crunchy chocolate toffee. It’s everything a classic rice krispie treat should be, only better!

Toffee Crunch Brown Butter Rice Krispie Treats

This is one of those recipes that I always go back to and make ALL the time for get-togethers or events. They’re quick and easy to whip up, and yet everyone goes crazy for them.

They just have the perfect ratio of butter to marshmallow to rice krispies, giving them the best consistency. If you love extra gooey rice krispie treats, then you’ll love these!

It’s also so easy to incorporate brown butter. Compared to a classic rice krispie treat, we’re just adding on one extra step that takes maybe 3 extra minutes.

The toffee sets these over the edge. You could use regular toffee bits, but I find that chocolate covered toffee works the BEST in this recipe. You get the sweet crunch of the toffee and the creamy richness from the chocolate. It’s really a no brainer.

How to make brown butter rice krispie treats

For a regular rice krispie treat recipe, you start by melting the butter. From there, you mix in the marshmallows then fold in the cereal. Brown butter rice krispies are made the exact same way.

The only difference is the very first step. Instead of just melting the butter, you melt it and then brown it. It’s a very simple process and I give tons of good tips in my brown butter chocolate chip cookie recipe.

But here are a couple quick notes on browning butter:

  1. Melt the butter in a heavy-bottomed sauce pan over medium heat. If you’re working with a gas stove top, use medium-low heat.
  2. Once the butter is melted and continues to cook, small bubbles will start to form on the top. Keep stirring.
  3. After a few minutes, the bubbles will begin to turn to foam. The browning process happens very quickly at this point.
  4. The butter will be tough to see through the top layer, but keep stirring until you see small brown specks mixing in to the foam. The butter will turn an amber color and will put out a delicious nutty aroma.

There you have it! Brown butter that’s ready to be mixed with ooey gooey marshmallows.

How to make toffee crunch brown butter rice krispies

Once the butter is melted, quickly toss in the marshmallows. This will protect the butter from burning.

It’s important to use mini marshmallows as they melt evenly. Keep stirring the butter/marshmallow mixture until the marshmallows are JUST melted down.

Remove from heat and stir in the vanilla and salt. The, fold in the rice krispies until evenly combined.

Allow the mixture to rest for a couple minutes and then carefully fold in the chopped toffee. Don’t go overboard here, just give it a couple turns to get them well distributed. Otherwise the chocolate will melt everywhere and muddy up the rice krispies.

Press into an 8×8 pan and press in more chopped toffee on top. Allow them to set at room temperature – about 30 minutes to an hour.

Can I make these rice krispie treats gluten free?

Yes! You can either hunt down a gluten free puffed rice cereal or use rice chex. I’ve made them plenty of times with rice chex and they turn out just as good. Just make sure to press them tight into the pan so you get a nice and dense marshmallow treat.

What can I use besides toffee?

If you aren’t a fan of toffee (even though this recipe will definitely sway your opinion) you can either leave them out or try these other mix-ins:

  • Honey roasted nuts
  • Salted caramel pretzel pieces (Snyder’s makes these and they are SO good)
  • Caramel bits (found with the chocolate chips)
  • Chopped up gingersnap cookies

Really anything with a warm and rich flavor will work! It pairs perfectly with the deep brown butter flavor and takes these rice krispie treats to the next level.

How to serve rice krispie treats

The best time to eat rice krispies is when they’re still slightly warm. You want the perfect balance between cool enough to be set, but warm enough to still be extra gooey like you see here in these pictures.

Otherwise, they’re just as delicious when they’re fully set and cooled. They hold together much better and are easier to slice and eat.

If you plan on making these ahead of time, allow the rice krispies to cool uncovered at room temperature for an hour. Then, cover in foil and keep them out at room temperature.

Placing them in the fridge will make them super hard and tough to eat which no one wants! They’ll keep at room temperature for up to 5 days..although they definitely won’t stick around for that long.

For more no bake dessert recipes, check out my:

  • Healthier Scotcheroos
  • Edible Brownie Batter Cookie Dough
  • SunButter Chocolate Chip Cookie Dough Fudge
  • Lucky Charms Marshmallow Treats

Make sure to tag me @butternutbakery on Instagram and comment below if you make these Toffee Crunch Brown Butter Rice Krispie Treats. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!


These toffee crunch brown butter rice krispies are so easy to make and yet people go crazy for them! They’re extra gooey, packed with that nutty brown butter flavor, and loaded with crunchy toffee.

Scale 1x2x3x


  • 1/2 cup unsalted butter, browned
  • 1 10oz bag mini marshmallows
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 4 cups Rice Krispies (or Rice Chex for GF version)
  • 4 Heath bars, chopped


  1. Spray an 8×8 baking pan with nonstick spray and chop the heath bars. Set both aside.
  2. In a large pot over medium heat, melt the butter.
  3. Once melted, keep stirring until it turns an amber color and gives off a delicious nutty aroma. This will take about 5 minutes and the butter will begin to bubble and then foam. Just keep stirring until it darkens.
  4. Once browned, quickly mix in the marshmallows to prevent the butter from burning. Keep stirring until the marshmallows are just melted.
  5. Remove from heat and stir in the vanilla and salt.
  6. Fold in the cereal until it’s evenly combined.
  7. Let the mixture rest for just a couple minutes and then gently fold in HALF of the toffee. Only give it a couple turns to prevent the chocolate from melting all over.
  8. Press into your prepared pan then press the rest of the toffee on top.
  9. Allow it to cool at room temperature for about 30 minutes to an hour.
  10. Slice and enjoy! Cover the rest in plastic wrap or foil and store at room temperature.

Keywords: rice krispie treats, brown butter rice krispie treats, brown butter, marshmallow treats

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The ratio of cereal to marshmallow makes or breaks a rice krispie treat– literally! For extra gooey and buttery rice krispie treats, use this recipe. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference.

I wasn’t going to publish this recipe because– really– how many ways can one make a rice krispie treat? (Hello cake batter rice krispie treats from forever ago!) The internet is flooded with these classic marshmallow squares, but I figured you might like to know how I’ve been making them over the years…? Maybe? Hopefully?

This is, without question, the best way to make rice krispie treats and I have a few tricks up my sleeve to guarantee that the treats are extra marshmallow-y, extra gooey, extra buttery, extra flavorful, and extra AWESOME. I make these whenever I need something quick and guaranteed crowd-friendly. In fact, I just served a double batch at a big cookout over the weekend. Not a single square left.

Crispy rice treats are a totally retro dessert and once you take that first bite, you’re instantly reminded why they’re a staple. So good!!

5 Ingredients in These Rice Krispie Treats

You only need 5 simple ingredients for these no-bake squares.

  1. Butter: Like all good desserts, the base of great rice krispie treats is butter! You need 3/4 cup, which is 12 Tablespoons or 1.5 sticks.
  2. Marshmallows: These krispie treats are extra marshmallow-y without falling apart. You need 2 10-ounce bags (about 11 heaping cups) of mini marshmallows.
  3. Vanilla Extract: This is an easy addition that turns a good rice krispie treat into a great rice krispie treat. You only need 1/2 teaspoon, but what a difference it makes!
  4. Salt: Salt is another little addition I add to my rice krispie treats. Like vanilla extract, salt is a super convenient ingredient and you don’t need much of it. Just a pinch adds a depth of flavor otherwise absent from crispy rice treats.
  5. Rice Krispies Cereal: What’s a crispy treat without rice krispies cereal? The best!

Melt the butter and marshmallows in a big pot on the stove, then remove from heat and gently stir in the remaining ingredients. I just use my handy 5.5 quart dutch oven. It’s the perfect size!

Best Ratio of Marshmallow to Cereal

An important factor in a rice krispie treat recipe is the ratio of marshmallow to cereal. Too much cereal and the squares will taste dry, crunchy, and bland. Too much marshmallow and the squares will be too sticky and fall apart. The best ratio for a 9×13 inch baking pan is 2 10-ounce bags of mini marshmallows (11 heaping cups) and 9 cups of cereal.

To prevent any kind of sticking, line your baking pan with greased parchment paper. I just lightly spray the parchment paper with a little nonstick spray.

The #1 Trick for Rice Krispie Treats

Do you want an extra buttery melt-in-your-mouth marshmallow square? Of course you do. In order to achieve this, do NOT pack the rice krispie treats down into the baking pan. Use greased fingers or a greased spatula to softly spread and stretch the mixture into the pan, then use a flat spatula to very gently press the mixture down. Do not compact it with force otherwise your treats will be thin and hard. Instead, just lightly press the treats down into the pan. Butter the back of a flat spatula or spray with a little nonstick spray to prevent sticking. Your treats will be soft yet crisp and not overly crunchy. 🙂

I recommend doing this with my scotcheroos, too!

That’s basically it! I don’t need to convince you that rice krispie treats are delicious, but I hope you try these little extras (the vanilla, salt, ratio of marshmallow to cereal) the next time you need a recipe for these marshmallow squares.

How do you make rice krispie treats?

More No Bake Desserts

  • No-Bake Chocolate Peanut Butter Bars
  • Peanut Butter Fudge
  • Scotcheroos
  • No-Bake Cookies
  • No-Bake Cheesecake Jars
  • Caramel Dipped Pretzels

This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.

  • 3/4 cup (170g; 1.5 sticks) unsalted butter
  • two 10 ounce bags (11 heaping cups) mini marshmallows
  • 1/2 teaspoon pure vanilla extract
  • pinch salt
  • 9 cups (270g) crispy rice cereal
  1. Line a 9×13 inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
  2. Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
  3. Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
  4. Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.
  5. Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.
  6. Lift the rice krispie treats as a whole out of the pan using the parchment paper. Cut into squares.
  7. Cover and store leftover treats for up to 3 days. To store, place in layers between sheets of parchment or wax paper.


  1. Freezing Instructions: Rice krispie treats aren’t the best dessert to freeze because the texture isn’t always completely the same after thawing. That being said, you can still freeze these squares. Freeze in layers between sheets of parchment or wax paper in a freezer container for up to 2 months. Thaw at room temperature before serving.
  2. If gluten free, check labels to ensure all products are certified gluten free.
  3. For the pinch of salt, I always add a little less than 1/8 teaspoon.

Adapted from Kellogg’s

Keywords: marshmallow