Brown Butter Sea Salt Rice Krispy Treats Recipe

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, ensuring an overhang on the long sides. Lightly grease the parchment.
2. Melt the 6 Tbsp of butter in a large, heavy-bottomed saucepan over medium heat. Continue cooking, swirling frequently, until the butter foams, subsides, and small brown specks form at the bottom, releasing a nutty aroma (brown butter stage). Immediately remove from heat.
3. Add 3 cups of the miniature marshmallows to the hot brown butter. Stir constantly over very low residual heat until almost completely melted and smooth.
4. Remove the pan from the heat entirely. Stir in the vanilla extract and the ½ tsp of flaky sea salt until fully combined.
5. Gently fold in the remaining 1 cup of marshmallows. Stir just until they are slightly softened and sticky but still holding some shape.
6. Pour the 6 cups of puffed rice cereal into the marshmallow mixture. Using a rubber spatula, gently fold the cereal until evenly coated. Avoid overmixing to maintain airiness.
7. Transfer the mixture to the prepared pan. Using lightly buttered hands or the back of the spatula (applying minimal pressure), gently press the mixture evenly into the pan.
8. Immediately sprinkle the top evenly with extra flaky sea salt. Allow the treats to cool and set completely at room temperature for at least 1 hour before lifting out and slicing.