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brown butter miso rice krispy crispy treats

Miso Brown Butter Rice Crispy Treats

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  • Author: Jess Bunn
  • Total Time: 5 minutes
  • Yield: 15 Servings


These Miso Brown Butter Rice Crispy Treats are a far cry from the sickly sweet, sticky Rice Krispie Treats of your childhood. Caramelly, nutty from the brown butter, and with just the right hit of flaky sea salt – try not to get addicted to these! View the cook-along video here,



Rice Crispy Treats

  • 120g butter
  • 170g Rice Krispies
  • 400g marshmallows
  • 30g miso


  • 270g Caramilk Chocolate*
  • flaky salt, e.g. Maldon Sea Salt


Optional: For depth of flavour

Heat the oven to 200 C. Place the Rice Krispies on a baking tray and bake until golden brown, about 5 minutes stirring halfway

Rice Krispie Treats

  1. Place the butter into a deep non-stick pan, and cook until the butter turns a golden brown. Add the marshmallows and miso and mix to combine. Fold the toasted Rice Krispies through the marshmallow mix.
  2. Pour the mixture into a medium-sized dish, lined with baking paper and smooth it down with a spatula. Pop the treats in the freezer to set for 5-10 minutes
  3. Once set, melt the Caramilk in the microwave. Cooking it in 30-second bursts and stirring at intervals until completely melted. Pour the mixture over the miso brown butter Rice Krispie treats, sprinkle with a little Maldon flaked salt allow to set
  4. Cut into squares 15 squares and serve immediately. The squares will keep for at least a week in an airtight container and in the freezer for 3 months.


* If Caramilk is not available, sub for dark chocolate.

  • Cook Time: 5 Minutes
  • Category: Dessert
  • Method: Microwave


  • Serving Size: 1
  • Calories: 284.86kcal
  • Sugar: 25.6g
  • Sodium: 240.99mg
  • Fat: 13.08g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 2.37g
  • Trans Fat: 0g
  • Carbohydrates: 41.39g
  • Fiber: 0.18g
  • Protein: 2.69g
  • Cholesterol: 20.08mg

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