Why You’ll Love This Recipe

I love this recipe because it’s simple yet irresistibly good. The brown butter gives these treats a deep, caramel-like flavor that balances the sweetness of the marshmallows, while the Oreos add that classic cookies-and-cream crunch. I also love that they only take about 10 minutes to make and one hour to set. They’re the perfect grab-and-go snack, ideal for picnics, parties, or a quick dessert fix.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup (113 grams) unsalted butter
2 tablespoons instant dry milk powder
1 12 oz bag (340 grams) marshmallows, preferably regular size or mini
1 teaspoon salt
1 teaspoon vanilla extract
5 cups (133 grams) Rice Krispies cereal
20 Oreos, roughly chopped (I usually use 16 to mix through and 4 to crumble on top)

Directions

1. I start by lining an 8×8 or 9×9-inch pan with parchment paper and set it aside.

2. In a large pot, I melt the butter over medium heat. It will crack and sizzle as it cooks — I let it do that while stirring occasionally.

3. When the butter stops sizzling and begins to foam, I whisk in the milk powder until it’s well combined. I swirl the pan every few seconds until the butter turns golden brown and I can see little brown bits at the bottom.

4. As soon as the butter reaches that perfect golden stage, I turn off the heat and add the marshmallows. This stops the butter from browning any further. I stir to coat the marshmallows in the butter, letting them soften for about a minute.

5. I turn the heat back on low, then add the salt and vanilla. I stir continuously until the marshmallows are fully melted and smooth — gently enough to avoid boiling, since that can make the treats hard instead of soft.

6. Once melted, I remove the pot from the heat and add the Rice Krispies and chopped Oreos. I fold everything together with a rubber spatula until all the cereal and cookies are coated.

7. I pour the mixture into the prepared pan and gently press it into an even layer. I don’t pack it too tightly so the bars stay light and chewy.

8. I top the treats with the remaining crushed Oreos, then let them cool and set for about one hour at room temperature.

9. Once set, I slice them into 9 large squares or 16 smaller pieces and store them in an airtight container at room temperature.

Servings and Timing

This recipe makes about 9 large or 16 smaller bars. It takes about 15 minutes total hands-on time — 5 minutes to prep, 5 minutes to cook, and 1 hour to set.

Variations

I love playing with this recipe to make it my own. Sometimes I use Golden Oreos for a lighter, vanilla version or swap half the Rice Krispies for Cocoa Krispies for extra chocolate flavor. For a fun twist, I drizzle melted white or dark chocolate on top once they’ve cooled. When I want to add a little extra richness, I stir in a spoonful of peanut butter or Nutella before adding the cereal.

Storage/Reheating

I store the treats in an airtight container at room temperature for up to 3 days to keep them soft and chewy. If I want to keep them longer, I refrigerate them for up to a week, though I let them come to room temperature before serving. These treats also freeze well — I wrap them individually and freeze for up to 2 months, thawing them for about 15 minutes before enjoying.

FAQs

Why do I need to brown the butter?

Browning the butter adds a nutty, caramel flavor that takes these treats from good to amazing.

Can I skip the milk powder?

Yes, but I like adding it because it gives the butter an even deeper, toasty flavor.

What’s the best way to melt the marshmallows?

I melt them on low heat to keep the texture soft and gooey. High heat can make the mixture stiff.

Can I use mini marshmallows?

Yes, mini or regular-sized marshmallows both work perfectly in this recipe.

How do I keep the bars soft?

I avoid overpacking the mixture in the pan and make sure not to overcook the marshmallows.

Can I add more Oreos?

Definitely! I sometimes throw in a few extra chopped Oreos for a chunkier texture.

Can I use salted butter?

Yes, but I reduce or skip the added salt to keep the flavor balanced.

How long do they need to set?

They need about 1 hour at room temperature to firm up enough to slice cleanly.

Can I make them gluten-free?

Yes, I use gluten-free crispy rice cereal and gluten-free Oreos for a gluten-free version.

Can I melt the butter and marshmallows in the microwave?

Yes, but I prefer the stovetop for better control over browning and texture.

Conclusion

These Brown Butter Oreo Rice Krispie Treats are one of my favorite quick desserts — buttery, crispy, and loaded with cookies-and-cream flavor. I love how easy they are to make and how the brown butter adds a rich, toasty note that makes them irresistible. Whether I’m sharing them at a party or keeping them all for myself, they’re the perfect no-bake treat that never disappoints.