Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1 bag (10 oz / 283g) mini marshmallows
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (3g) fine sea salt
  • 6 cups (150g) crispy rice cereal
  • 1/2 cup (90g) butterscotch chips
  • 1 tbsp (8g) toasted sesame seeds

Instructions:

  1. Place the butter in a large heavy-bottomed saucepan over medium heat. Melt and continue cooking, whisking constantly until the foam subsides, small brown specks form at the bottom, and the butter smells nutty and reaches a mahogany color. Immediately reduce heat to low.
  2. Add 3/4 of the marshmallows and the butterscotch chips to the brown butter. Stir constantly until the mixture is a smooth, glossy liquid. Remove from heat and stir in the vanilla extract, sea salt, and the remaining 1/4 of the marshmallows.
  3. Gently fold in the crispy rice cereal and optional toasted sesame seeds using a spatula until every piece is coated. Transfer to a parchment-lined 9x9 inch square baking pan and press gently into the corners without packing tightly.