Brown Butter Rice Krispie Treats

👩‍🍳 Instructions

1. 1

   Lightly grease a 9x13 inch baking pan with butter or non-stick spray and set aside.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then the foam subsides and brown bits appear at the bottom of the pan. The butter will turn a rich amber color and smell nutty. This usually takes 5-8 minutes. Watch carefully to avoid burning.
3. 3

   Immediately remove the pot from the heat. Add 8 ounces (about 5 cups) of the mini marshmallows to the hot brown butter. Stir continuously until the marshmallows are completely melted and smooth. The residual heat will melt them.
4. 4

   Stir in the vanilla extract and salt until well combined.
5. 5

   Add the crispy rice cereal to the marshmallow mixture. Gently fold with a rubber spatula until the cereal is evenly coated.
6. 6

   Quickly fold in the remaining 2 ounces (about 1 cup) of mini marshmallows. These will remain mostly whole, adding extra pockets of gooeyness.
7. 7

   Transfer the mixture to the prepared baking pan. Using a piece of lightly greased parchment paper or the back of a greased spatula, gently press the mixture evenly into the pan. Do not press too firmly, as this can make the treats hard.
8. 8

   Let the treats cool completely at room temperature for at least 1-2 hours before cutting into squares with a sharp, greased knife. Serve and enjoy!