Dulce Brown Rice Bars

These rice krispie treats are something special. When you mix toasty brown butter with cinnamon-spiced cereal and tuck in a layer of smooth dulce de leche, you turn a simple snack into something truly fancy. We've added extra marshmallows that don't fully melt, making gooey spots throughout, while a touch of sea salt brings all the flavors to life. They're the perfect sweet fix when you don't feel like baking.

When I took these to a gathering recently, five people asked me for the recipe before the night ended. My husband usually skips dessert, but he gobbled up three pieces and sneaked one away for later. There's just something about that mix of saltiness, caramel, and cinnamon that nobody can turn down.

Key Components

• Butter - Go for unsalted so you can manage the saltiness yourself. If you can get European butter, its higher fat makes for even tastier brown butter.
• Mini marshmallows - These tiny ones melt better than the big ones. Saving some to mix in later creates those yummy stretchy bits when you take a bite.
• Cinnamon sugar Rice Krispies - This flavor works perfectly with the caramel notes. That hint of cinnamon makes these treats really stand out.
• Dulce de leche - You'll find this smooth caramel in the international aisle or near the condensed milk. It's thick enough to stay put as a middle layer without making things too sweet.
• Sea salt - Fine sea salt blends in nicely with the marshmallow mix and makes every flavor pop. It cuts through the sweetness just right.

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Step-by-Step Guide

Get your pan ready

Cover a 9×9-inch pan with foil or parchment, letting it hang over the sides for easy lifting later. Spray it well with cooking spray so nothing sticks. This setup makes serving and cleanup way easier.

Brown your butter

Put a light pot on medium heat and add the butter. Keep an eye on it as it melts, gets foamy, and then forms golden specks at the bottom. This step turns plain butter into something magical that makes the whole treat better.

Mix the base

Take the browned butter off the heat right away so it won't burn, then add sea salt and 8 cups of mini marshmallows. Keep stirring until everything's melted and smooth. You want it shiny with no lumps left.

Add some depth

Mix in vanilla extract, which works with all the other flavors without standing out too much. You won't taste it directly, but you'd miss it if it wasn't there.

Mix with cereal

Pour your warm marshmallow mix over the measured cereal and fold it all together until everything's coated. Work fast but careful so you don't crush the cereal. Each piece should look shiny.

Make it extra gooey

Fold in the rest of your mini marshmallows while everything's still warm but not hot. These won't melt completely, giving you those awesome marshmallow chunks throughout.

Create the layers

Push half the mixture into your prepared pan to make an even bottom layer. Spread dulce de leche on top, leaving a small edge around the sides. Cover with the remaining mixture and press it down gently.

Let it set

Wait for the treats to cool completely at room temperature until firm. This gives you treats that hold their shape when cut but stay chewy. Don't put them in the fridge or they'll get too hard.

I first tried dulce de leche during a visit to Argentina a while back. I got hooked and started looking for ways to use it in my cooking when I got home. One day while making rice krispie treats with my niece, I had a thought – what if we put in some of that smooth caramel? We tried it and created an instant family favorite. Now I'm always expected to bring these to family get-togethers.

Tasty Presentation

Cut these treats into small squares and put them on a dessert platter with some fresh berries and chocolate candies for a no-bake treat that looks fancy. Want something really special? Put a scoop of vanilla ice cream between two pieces for the best ice cream sandwich ever. During holiday season, wrap them in clear bags with ribbons for homemade gifts everyone will love.

Tasty Twists

Try making these with chocolate rice krispies for a taste that's like a fancy candy bar. Or mix in 1/2 cup of toasted chopped pecans for some crunch that goes great with the brown butter. For a salted caramel version, sprinkle some flaky sea salt on top right after pressing the mixture into the pan – you'll get perfect little bursts of flavor.

Storage Tips

Keep cooled treats in a sealed container with parchment between layers so they don't stick together. They'll stay just right at room temperature for 2-3 days, though at my house they never last that long. If you want to keep them longer, wrap single pieces in plastic and freeze them for up to six weeks – just let them sit out for about 30 minutes before eating.

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Expert Advice

• Use a light-colored pot when browning butter so you can easily see when it changes color and catch it at just the right moment
• For neater squares, cool treats for just 15 minutes then cut with a knife dipped in hot water
• Save a handful of mini marshmallows to press into the top so people can see what's inside

I've made tons of rice krispie treats over the years, but this version has become my go-to dessert. There's something special about how the textures work together – the light crunch of cereal, the stretchy marshmallow, and that smooth, creamy dulce de leche in the middle. The brown butter adds this amazing nutty flavor that makes people stop and wonder why these taste so much better than regular treats. They're easy enough for a random Tuesday but good enough for guests, which makes them perfect for pretty much any time.

Frequently Asked Questions

→ What can I use in place of cinnamon cereal?

Regular Rice Krispies work! Sprinkle on 1/4 cup of cinnamon sugar for flavor.

→ How do I know when the butter is ready?

You'll smell a rich nutty scent and see small golden-brown bits at the bottom. Take it off the heat right then!

→ Is freezing these bars possible?

Definitely! Freeze them for up to 6 weeks in a container, with parchment paper separating the layers.

→ The dulce de leche is tough to spread. Any tips?

Slightly warm it up in short microwave bursts or stir in warm cream to make it smoother.

→ Why not melt all the marshmallows?

Leaving some marshmallows unmelted adds gooey pockets that give the bars a fun texture.