Lemon basil brown butter Rice Krispies treats

Hi, friends. If I were better at planning, I would’ve put together a roundup of yummy things to bring to a Fourth of July barbecue... and sent it last week.

But I am who I am, which is someone who’s only figuring out what they’re making tomorrow... today.

If you’re in the same boat, I’ve got you covered — at least when it comes to dessert. Today’s recipe is one that’s incredibly easy but always gets people talking: my Lemon Basil Brown Butter Rice Krispies Treats. They’re easy to make ahead, travel well, and are just unexpected enough that people always go back for a second (and ask for the recipe).

I love a classic Rice Krispies treat almost as much as I like putting my own fresh, elevated spin on them. Around the holidays my rosemary and thyme brown butter version always goes viral, so I wanted to come up with a summer variation that feels just as seasonal and exciting.

We’re going to brown our butter, which just means letting it bubble away on the stove until it’s foamy and the milk solids have caramelized. It takes about 10 minutes but the deep, nutty flavor you get (not to mention the smell!!) is totally worth it imo.

Next we’ll add in some basil — leaves, tender stems, and all — to gently infuse a garden-fresh taste. Add in some lemon zest and from there it’s pretty classic. Marshmallows, Rice Krispies cereal and corn flakes (I think the texture is way better with both), plus lots of flaky salt to make every layer of flavor sing.

Serves: 9-16, depending on how you slice ‘em

Ready in: 30 minutes

Ingredients:

• 8 oz (2 sticks) salted butter

• 1 packed cup basil leaves and tender stems (about 1 clamshell for a subtle basil flavor, 2 clamshells for a more pronounced flavor)

• Zest of 3 large lemons, plus more for garnish

• 2 (10 oz) bags marshmallows

• 4 cups Rice Krispies cereal

• 4 cups corn flakes cereal

• 1 cup pistachios, roughly chopped

• Flaky sea salt, for garnish

Line a 9x9-inch baking dish with parchment paper.

Melt the butter in a large pot over medium heat. Add the basil and cook, stirring frequently, until the butter is golden brown and the basil is fragrant and lightly crisped, about 5–7 minutes. Turn off the heat and remove the basil and discard. Stir in the lemon zest.

Add the marshmallows. Stir until completely melted and smooth (the residual hear should be enough to melt them, but you can use the lowest heat to help). Add the Rice Krispies, corn flakes, and pistachios, stirring until evenly coated.

Transfer the mixture to the prepared baking dish and gently press into an even layer. Sprinkle with flaky salt and more lemon zest.

Let cool completely before slicing and serving!