Nutella Brown Butter Rice Krispie Treats

And the treats continue...

Last year I expressed how my New Year's Resolutions never revolve around eating healthier because I will always balance out my vegetables with a side of dessert. And that mindset continues with the intention to try out some new things (I'm thinking Kouign-Amann), perfecting something I've tried before (like babka) and continue to bake old favorites.  

But, we will see because more often than not I make things on a whim depending what my kitchen has to offer or which recipe grabs me. 

At work, Bon Appétit is a huge inspiration for my department. We get their monthly subscription which makes for the best lunchtime reading. As I was flipping through their holiday edition, these Nutella Brown Butter Rice Krispie Treats caught my eye. Now, I'm all for super easy desserts. Not to the point of using mixes, although there is something to be said about boxed mix brownies, but I do approve of minimal ingredients and minimal effort to produce a maximum product. So when I turned the page to find those deep chocolate colored Rice Krispie Treats staring me in the eye, I knew I would be making them over the weekend. Also, this is slightly embarrassing but remember these Chocolate Dipped Brown Butter Rice Krispie Treats, from last February? Knowing those were still on top of my fridge was another major factor in making these.

I halved Bon Appétit's recipe which called for a 10.5-ounce bag of marshmallows. However, all I had was a 16-ounce bag of jumbo marshmallows that I didn't want hanging around so I decided to just dump the whole bag in. This ended up being a really good idea because the Rice Krispie Treats turned out to be chewier than their counterpart with less marshmallows. I know this because Kristen made the recipe with only the 10.5-ounce bag of marshmallows and she said the taste and texture were better with more. Yay for more sugar!

Making Rice Krispie Treats is kind of fascinating. Once the marshmallows melt down, they become sticky and thread-like so that when you add in the cereal, it is almost reminiscent of natto but in a way that doesn't make my stomach turn. Rice Krispie Treats also take a lot of arm power so you feel like you are working hard enough to eat them.

Once ready to flatten, you don't have to press them down to the point of becoming too compact like I did. Set aside to cool before cutting. I recommend going out to see a movie like Moana or La La Land which are both magical movies that make my heart smile.  

Oh, also, a cooking friend made Rice Krispie Treats with Chocolate Cocoa Krispies and he said that these ones had a more intense chocolate flavor. It makes me wonder what would happen if you did chocolate on chocolate. Someone try it?

Nutella Brown Butter Rice Krispie Treats

Slightly adapted from Bon Appétit's version

Yields: 16-20 treats (depending on the size of your pan) 


  • 6 tablespoons unsalted butter, plus more for pan

  • 16-ounce bag jumbo marshmallows

  • 1 teaspoon kosher salt

  • 1 cup Nutella or other chocolate nut spread

  • 6 cups puffed rice cereal


Lightly butter a 9x9" or odd shaped 28x18 cm baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. 

Cook butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 5 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.

Remove pot from heat and add puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or an 8x8" pan, works great for this). Cover treats loosely with plastic and let sit until cool, about 2 hours.

Cut into squares.