Ingredients:

  • 6 tablespoons unsalted butter (or 85g)
  • 10 ounces fresh marshmallows (or 283g)
  • 1 teaspoon pure vanilla extract
  • 6 cups crisped rice cereal (or 140g)
  • Pinch of flaky sea salt (optional)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, ensuring overhang for easy removal. Lightly grease the paper.
  2. Melt the butter in a large, heavy-bottomed saucepan over medium heat until it foams and then subsides, developing nutty brown bits at the bottom (about 4-6 minutes). Immediately remove from heat.
  3. Add the vanilla extract to the browned butter. Immediately add all the marshmallows. Return the pan to very low heat and gently stir continuously until the marshmallows are about 90% melted and smooth. Do not overheat or boil.
  4. Remove the pan completely from the heat. Pour the crisped rice cereal into the marshmallow mixture. Gently fold everything together with a spatula until the cereal is evenly coated. Do not overmix.
  5. Transfer the mixture immediately to the prepared pan. Lightly grease your hands or a spatula and gently press the mixture evenly into the pan without compressing too tightly.
  6. Sprinkle lightly with flaky sea salt, if using. Let the treats cool completely at room temperature for a minimum of 2 hours, or chill for 45 minutes.
  7. Use the parchment overhang to lift the slab out of the pan. Cut into 16 squares using a sharp, lightly oiled knife.