Gluten-Free Rice Krispies Treats

These gluten-free rice krispies treats are crisp and chewy with gooey marshmallows throughout. This easy recipe is made with brown butter, giving these crispy treats a rich caramelized flavor, paired with a pinch of sea salt and vanilla for the ultimate treat!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Resting Time 2

Total Time 2 15

Servings people

Calories 189kcal

Author Rebecca Taig

Ingredients

8 tablespoons unsalted butter
16 ounces mini marshmallows, divided
1 teaspoon vanilla extract
¼ teaspoon salt
8 cups gluten-free crisp rice cereal (240 grams)

Instructions

Line a 9×13 inch baking pan with a piece of parchment paper or lightly grease the pan with oil. Set aside.
Melt the butter over medium heat in a large pot. Within 2-3 minutes the butter will start to foam, whisk constantly until the butter begins to brown, then turn down the heat to low.
Add the marshmallows, reserving 2 cups aside. Continue to stir for 2-3 minutes until the marshmallows are melted. It's ok if there are a few clumps. Stir in the vanilla and salt.
Add half of the cereal to the pot, and continue to stir. Fold in the remaining cereal and marshmallows, then remove the pot from the heat. Mix until well combined.
Carefully pour the mixture into the prepared pan. The marshmallows will be very sticky, therefore an easy way to spread out the mixture is by using a greased rubber spatula. Gently press the mixture down into the pan with the spatula but avoid packing. This will allow the treats to form together but not overly harden.
Cover the pan with aluminum foil and allow the treats to set at room temperature for 1 hour before cutting. Serve.

Nutrition