Say what?! I woke up this morning feeling a bit under the weather and it was pouring rain and the *first* thing that popped into my head was a “yeah, I’m gonna need a Rice Krispie bar” – slightly warm, gooey, chewy, and sweetly nostalgic.

BUT, this version takes that classic to a whole new level. By layering in the nutty depth of brown butter, the salty-savory magic of white miso paste, then the toasty crunch of shredded coconut, these bars transform into something unexpectedly sophisticated – without losing that childhood joy.

Why These Brown Butter Miso & Toasted Coconut
Rice Krispie Bars Work

• Brown Butter: Melting butter until golden brown adds a nutty, caramel-like richness that sets the stage for deeper flavors.
• Miso Paste: Just a spoonful of white miso creates a salty, umami backbone that balances the sweetness of the marshmallows. Instead of just “sweet,” each bite has a savory and slightly salty piece to it.
• Toasted Coconut: Crisp, golden flakes bring both crunch and a gentle tropical sweetness, making every square layered and textured.
• Classic Marshmallows & Cereal: That familiar chewy-sweet base ties everything together.

These are genuinely ADDICTING. So, don’t say you’ve been warned. Luckily I live in an apartment complex filled with people that love food, so I donate a lot of my baked goods. Believe me when I say, if I had a whole pan of these at my place, they’d be gone it a couple of hours.

a few helpful tips & variations

• Extra Salty-Sweet Punch: Sprinkle a little flakey sea salt on top with the black sesame seeds and toasted coconut before the bars set.
• Nutty Addition: Fold in chopped roasted cashews or almonds for even more texture and crunch.
• Make Ahead: These bars keep well in an airtight container at room temp for up to 3 days – so a great thing to make ahead of time for a party!

As always, let me know if you make these.

xoxo
Megan

Brown Butter Miso & Toasted Coconut Rice Krispie Bars

The most delicious twist on a classic treat – the miso adds the perfect hint of salt and umami and works to balance the sweetness of the marshmallow and toasted coconut.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 9

Equipment

• 1 7×7 pan 8×8 will work, your Krispies would just be thinner!

Ingredients

  

• 8 tbsp butter 6 tbsp browned, 2 tbsp added after miso
• 1 tbsp white miso paste
• 3/4 cup finely shredded coconut
• 1 tbsp butter
• 1/2 tbsp vanilla
• 1 bag of mashmallows
• 3 1/2 Rice Krispie cereal
• Black sesame seeds optional

Instructions

 

• Brown 6 tbsp of butter low and slow until golden in a large sauce pot, stirring consistently to avoid burning.
• Add in 1 tbsp of white miso after browned and remove from heat. Dissolve miso into the butter.
• In a small pan, melt 1 tbsp of butter and toast shredded coconut on low until browned. Add toasted coconut to your miso butter mixture – save a little bit to add as a topping.
• Add in vanilla and 1 bag of large marshmallows. Mix until marshmallows are melted.
• Add in Rice Krispies and stir well but gently. In a 7×7 pan lined with parchment paper, flatten Rice Krispies in the pan. Top with black sesame seeds and toasted coconut. Let cool for 1 hour and cut into squares. Enjoy!

Keyword coconut, dessert, miso, rice krispies