Brown Butter Rice Krispie Treats with Dark Chocolate & Pretzels

The best-ever brown butter rice krispie treats with salty pretzels, dark chocolate chunks, and a splash of vanilla extract!


5 tbsp unsalted butter + more for pan
10 oz bag of mini marshmallows
1 tsp vanilla extract
4 cups puffed rice cereal (Rice Krispies, etc.)
1 cup chopped pretzels
2 oz dark chocolate, chopped
Extra pretzels + flaky salt, for serving


Grease an 8×8 pan with melted butter, and set aside.

In a large pot, melt the butter over medium-low heat. Bring to a gentle simmer, and let cook until it gets foamy, browned, and toasty, about 4-5 minutes. Stir frequently to prevent burning!

Add the marshmallows, and stir until completely melted. Mix in the vanilla extract.

Stir in the puffy rice cereal and pretzels. Then, quickly fold in the chocolate chunks. Don’t let the chocolate completely melt, or the flavor will overpower the brown butter! Some streaks are ok!

Evenly press the rice krispie mixture into the 8×8 pan. Put some extra pretzels or flaky salt on top, if desired! Refrigerate for 30-60 minutes.

Once cold, run a knife around the edge of the rice krispie treats, and remove the entire block of treats from the pan (it shouldn’t fall apart). Cut into 9-16 squares. Store in an airtight container for up to two days! I personally think these are best day-of.

Crispy Chocolate Peanut Butter Bars

Crispy Chocolate Peanut Butter Bars


Crispy Peanut Butter Bars
2 ½ cups crispy brown rice cereal
cup unsalted roasted peanuts, finely chopped
1 cup creamy 100% peanut butter (no added ingredients)
¼ cup pure maple syrup
1 ½ tbsp coconut oil
1 tsp vanilla extract
Pinch salt (if there’s no salt in your peanut butter)
½ tsp cinnamon
Chocolate Topping
1 cup dark chocolate chunks
1 tbsp coconut oil
Cute sprinkles or flaky salt, for topping


Line an 8×8 baking pan with parchment paper. Set aside. In a medium bowl, stir together the crispy brown rice cereal and peanuts.

In a small saucepan, mix the peanut butter, maple syrup, and coconut oil until the mixture is smooth and the coconut oil is melted. Turn off the heat and add the vanilla, salt (if using), and cinnamon. Add the peanut butter mixture to the cereal mix, and stir until completely combined. There should be no dry cereal spots.

Spoon the mixture into the prepared pan, and press with the back of a spoon (or clean hands) until you have an even layer.

In a microwave (or double-boiler), melt the chocolate and coconut oil until just melted. Pour the chocolate over the peanut butter layer. Tilt the pan around until you have a smooth, even layer of chocolate. Sprinkle with rainbow sprinkles or flaky salt. Refrigerate for at least one hour.

Let the bars sit at room temperature for about 5-10 minutes. Cut into 16 even squares. Store in an airtight container for up to four days, or freeze for up to two months!

Pumpkin Millionaire Shortbread

Pumpkin Millionaire Shortbread


Pumpkin Shortbread
¾ cup unsalted butter, softened
cup sugar
cup canned pumpkin (not pie filling)
1 ½ cups AP flour
¼ tsp salt
1 ½ tsp pumpkin pie spice
Pumpkin Caramel
14 oz can sweetened condensed milk
½ cup unsalted butter
¾ cup brown sugar
2 tbsp maple syrup
¼ cup canned pumpkin (not pie filling)
1 tsp vanilla extract
¼ tsp salt
Chocolate Topping
1 cup dark chocolate chips
1 tbsp vegetable oil
Flaky salt, for sprinkling


Pumpkin Shortbread

Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper, and set aside.

In a medium bowl, beat the butter and sugar until light and fluffy. Add the canned pumpkin, and beat until smooth.

Stir in the flour, salt, and pumpkin pie spice until it’s just mixed. Don’t overbeat the dough! A little crumbly is fine.

Drop the dough into the prepared 8×8 pan, and press firmly with your hands until it’s even and packed. I use the bottom of a measuring cup to get it as level as possible.

Bake for about 20-25 minutes, until the shortbread is a light golden brown. Let it cool for about 15 minutes while you make your caramel.

Pumpkin Caramel

Combine the sweetened condensed milk, butter, brown sugar, maple syrup, and canned pumpkin in a medium saucepan over medium heat until the mixture is smooth. Attach a candy thermometer to the side of the pan. Bring the mixture to a boil, constantly stirring.

Lower the heat until the mixture is simmering. Continue to stir constantly for about 15 minutes, or until it reaches 225°F and has thickened slightly. Remove the caramel from the heat, and stir in the vanilla extract and salt.

Immediately pour the caramel over the slightly cooled shortbread. Use an offset spatula or butter knife to spread it if you need to. Allow it to cool to room temperature. Alternatively, stick it in the fridge for an hour (or overnight!)

Chocolate Topping

Combine the chocolate and vegetable oil in the top pan of a double boiler. Cook over medium heat, stirring frequently until the chocolate is just melted. (Alternatively, you can melt it in the microwave in 30-second increments). Don’t overheat the chocolate!

Pour the chocolate over the caramel layer, using an offset spatula or butter knife to spread it if necessary. Let the chocolate harden, about 30-60 minutes. Cut into 9-12 bars, and sprinkle with flaky salt. Enjoy!