Salted Brown Butter Crispy Treats

Rice Krispie Treats have never really been my thing. They're fiiiine, but there are desserts and cookies I'd rather make instead. That was my attitude before these came along. These are a game changer. Now the only reason I don't make these often is because I might eat them all. I used to always double the recipe and spread them in a big jelly roll pan, but that's pretty dangerous these days with fewer people living at home. I just don't have that much self-control!! My SIL Kristin gave me this recipe years ago (also available from this website). By the way, the recipe says to use an 8" square pan, but a 9x13 works, too. They just won't be as tall.

1 stick (4-ounces) butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 tsp. coarse sea salt
6 c. Rice Krispies cereal (about half a 12-ounce box)
        Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
        In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
        As soon as the butter takes on a nutty color, turn the heat off, sprinkle salt over the butter, and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Be careful not to cook the marshmallows.
        Remove the pot from the stove and stir in the cereal. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners. A silicon spatula works almost as well. Let cool and cut into squares. Makes 16 2-inch squares or 32 1- x 2-inch small bars.