Ingredients:
Salted butter: 2 sticks (226 g)
Vanilla extract: 1 teaspoon (4 g)
Mini marshmallows: 2 bags, 10 ounces each (566 g total)
KitKat cereal: 14 cups (420 g)

Instructions:
In a small pan on medium-low heat, heat up the butter and let it come to a light simmer. Let this simmer for 5-7 minutes until it’s turned to an amber brown. Turn the heat to low and add in the vanilla extract and marshmallows. Stir the marshmallows into the browned butter until the marshmallows have fully melted and everything is mixed together well.
Add in the cereal and gently fold the cereal into the melted marshmallow until everything is well combined. Take the mixture off the heat and line a 9x9 baking dish with parchment paper. Pour the mixture into the lined baking dish and let this cool down for 2-4 hours. 

Optionally, Make a chocolate ganache to drizzle on top. Make this by heating up 2 tablespoons of heavy cream in the microwave. Then Stir in ¼ cup of chocolate chips until it was a smooth texture and drizzled this on top of the treats.

Gooey marshmallow crispy treats made with browned butter and KitKat cereal for a nutty caramelized flavor. A no-bake treat recipe ready in under 20.

Brown Butter KitKat Crispy Treats Recipe | Josephine's Baking

Brown Butter KitKat Crispy Treats

Ingredients:
Salted butter – 2 cups (226.8g)
Mini marshmallows – 2 bags (approx. 680g)
Cinnamon Toast Crunch cereal – 12 cups (approx. 340g)
Vanilla extract – 1 tablespoon (13g)

White Chocolate Cinnamon Drizzle:
White chocolate chips – 1 cup (170g)
Salted butter – 1 tablespoon (14.2g)
Cinnamon – ¼ teaspoon (0.69g)

Instructions:
In a large pan over medium-low heat, melt the butter, stirring occasionally. Let it continue to cook until it browns and smells nutty.

Remove the pan from heat briefly and stir in the vanilla extract. Be careful—it may bubble up.

Return the pan to low heat and add the mini marshmallows. Stir continuously until the marshmallows and butter are fully melted and combined.

Pour in the Cinnamon Toast Crunch cereal and fold until evenly coated.

Transfer the mixture into a 9x13-inch pan. For best results, grease the pan lightly with butter or oil—avoid using wax paper, as it may stick.

Let the bars cool and set completely before slicing. This recipe makes about 24 krispie treats.

For the drizzle, melt the white chocolate chips and butter together until smooth. Stir in the cinnamon and drizzle over the cooled bars.

Gooey marshmallow crispy treats made with Cinnamon Toast Crunch cereal and a white chocolate cinnamon drizzle. A no-bake treat recipe ready in under 20.

Cinnamon Toast Crunch Krispies Recipe | Josephine's Baking

Cinnamon Toast Crunch Krispies

Ingredients
Salted butter: 6 tablespoons (85 g)
Mini marshmallows: 10 cups (400 g)
Cookie butter (Biscoff spread): ½ cup (120 g)
Vanilla extract: 2 teaspoons (8 g)
Salt: ¼ teaspoon
Rice Krispies cereal: 6 cups (150 g)

Topping:
Crushed Biscoff cookies: 4–5 cookies
Melted Biscoff spread: 2 tablespoons

Line a 9×9 baking pan with parchment paper.
In a large pot, melt the butter over medium heat. Let the butter simmer on medium low heat and continue stirring, until the butter becomes a golden amber brown then turn off the heat. 

Add the marshmallows to the butter. Stir constantly on the stove until fully melted and smooth.
Add cookie butter, vanilla, and salt. Stir until smooth and fully combined.
Remove from heat. Add Rice Krispies cereal and fold gently with a silicone spatula until the rice krispies are fully coated.

Press mixture into the prepared pan using light pressure. Sprinkle crushed Biscoff cookies on top and drizzle melted biscoff spread for a final touch. Let this rest at room temperature for 1-2 hours before slicing.

Biscoff Cookie Butter Rice Krispy Treats recipe with step by step instructions and exact measurements. Easy homemade rice krispie treats from scratch.

Rice Krispie Treats

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