Brown Butter Caramel Apple Rice Krispie Treats
These Rice Krispie Treats are perfect for fall! They are loaded with marshmallows, caramel bits, and freeze-dried apples, and the butter is browned to add in even more cozy flavor! Top with cinnamon sugar and caramel sauce for an even sweeter treat! Families will love this easy no-bake treat!
Servings: 30
Ingredients
- ½ cup salted butter
- 10 cups mini marshmallows divided
- 9 cups Rice Krispies cereal
- 1 cup caramel bits
- 1.25 ounces freeze dried apples
- Cinnamon sugar optional topping
- Caramel sauce optional topping
Instructions
- Line a 9x13-inch baking pan with parchment paper and set aside.
- Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and caramel bits and running the freeze dried apples through a food processor. You can leave the apples as smaller bits or turn them into crumbs. You will want to mix fast so it’s best that everything is ready to dump in.
- Melt the butter in a large pot over medium-high heat until it begins to brown and there are little flecks of brown in the butter.
- Reduce heat to low and add in 8 cups of mini marshmallows and stir constantly until melted.
- Remove from heat and add in the cereal, caramel bits, freeze dried apples and remaining marshmallows and mix until evenly coated in the butter and marshmallow mixture.
- Transfer the mixture to the prepared baking pan and use a piece of parchment paper between your hands and the mixture to gently press it into the pan. Don’t press too hard or the rice krispies treats will be hard.
- Sprinkle with cinnamon sugar and drizzle with caramel, if desired.
- Allow the treats to cool at room temperature for about 30 minutes before slicing.
Notes
You don’t HAVE to brown the butter but it does add a nice nutty and cozy flavor to the apples and caramel.
By dividing the marshmallows and adding a couple of cups of them in at the end it means that they hold their shape and you get little pockets of marshmallows in the treats. However, you can omit the extra 2 cups of marshmallows, if desired. But DO NOT melt them in or you will get a thick marshmallow layer that settles in the bottom of the pan and treats.
You can sprinkle more marshmallows and caramel bits on the top before pressing down for a prettier presentation.
You can use aluminum foil instead of parchment paper but it is very important that you spray the aluminum foil with nonstick spray, otherwise the treats will stick to it.
I get my freeze dried apples at Target and I know Trader Joe’s carries them too. You can also buy them on Amazon, but the Amazon ones are almost double the price. You can use a 1 - 1.5 ounce bag for this recipe.
Store in an airtight container at room temperature for 2 days or freeze for up to 6 months.
By dividing the marshmallows and adding a couple of cups of them in at the end it means that they hold their shape and you get little pockets of marshmallows in the treats. However, you can omit the extra 2 cups of marshmallows, if desired. But DO NOT melt them in or you will get a thick marshmallow layer that settles in the bottom of the pan and treats.
You can sprinkle more marshmallows and caramel bits on the top before pressing down for a prettier presentation.
You can use aluminum foil instead of parchment paper but it is very important that you spray the aluminum foil with nonstick spray, otherwise the treats will stick to it.
I get my freeze dried apples at Target and I know Trader Joe’s carries them too. You can also buy them on Amazon, but the Amazon ones are almost double the price. You can use a 1 - 1.5 ounce bag for this recipe.
Store in an airtight container at room temperature for 2 days or freeze for up to 6 months.