Gochujang Brown Butter Rice Krispie Treats

Rice Krispie treats rarely go out of style — but this version might make you rethink everything you knew about them. Crisp, dense, and full of layered flavour, it trades the sticky sweetness of the original for a grown-up profile that balances savoury, nutty, and fragrant notes — while still hitting that nostalgic crunch.

Both the butter and marshmallows are scaled back to create a bar that holds its shape, stays satisfyingly firm, and keeps its texture for days. How long, exactly? Hard to say — no batch has lasted more than five or six days in testing. (And that was with admirable restraint.)

What sets this version apart is how it addresses the one flaw in the original: flat flavour. A touch of brown sugar and extra salt sharpen the baseline, but the real depth comes from browning the butter, folding in black sesame, and finishing with gochujang and real vanilla bean paste. The result is familiar but more complex — a sweet with character and edge.

Whether you’re prepping a Halloween tray, planning for fall hosting, or looking for something delicious to stress-eat during the Jays’ next nail-biter, this one’s worth keeping in rotation.

Gochujang Brown Butter Rice Krispie Treats
Makes 16 squares

canola or other neutral oil
6 cups (160 g) Rice Krispies cereal
¼ cup unsalted butter, cut into pieces
⅓ cup roasted black sesame seeds
2 tbsp dark brown sugar, packed
4 tsp CJ Haechandle gochujang paste
½ tsp Little Pod vanilla paste
1 tsp Diamond Crystal Kosher salt
5 cups (250 g) mini marshmallows, divided

1. Use canola oil to generously grease a large mixing bowl and a large saucepan. Line an 8-inch* square baking pan with parchment paper. Pour the Rice Krispies cereal into the prepared bowl and set aside.

2. Place the butter in the prepared saucepan over medium-low heat, and cook for 4 minutes, or until it has turned light brown and smells toasty. Add the sesame seeds and cook 1 minute longer or until they smell fragrant. Turn heat to low, stir in brown sugar, gochujang, vanilla, and salt. Add 4 cups of the marshmallows and stir until they are melted and smooth.

3. Working quickly, pour the melted marshmallow over the Rice Krispies and stir until evenly mixed. Add the 1 cup of remaining marshmallows and mix until evenly distributed. Scoop the mixture into the prepared pan, and with heavily oiled fingers, press the mixture firmly into the pan to spread evenly. Place in the fridge for 30 minutes to 1 hour to cool completely then use the parchment paper to lift the treats out of the pan. Cut into squares to serve, or store in an airtight container for up to 6 days.

*I like my Rice Krispie squares tall, so the 8-inch pan is best, but you can also use a 9-inch square if that’s what you have.

Spotlight Ingredients

CJ Haechandle Gochujang is Korea’s best-selling brand for a reason. Deeply savoury and lightly sweet, it adds umami and complexity without overpowering the dish. This recipe works beautifully with either the regular or mild version — both available online.

Little Pod Vanilla Paste is specially formulated from a blend of pods, seeds and extracts to ensure that the vanilla flavour stays consistent through baking. It delivers a consistent, full-bodied flavour that instantly improves baking, custards, and anywhere you’d normally use extract.

[Shop featured ingredients → link]