Prep Time: 10 mins Cook Time: 10 mins Makes: 20 treats
1 (12-ounce) box Rice Krispies
3/4 cup unsalted butter (1 1/2 sticks)
2 (10-ounce) bags mini marshmallows
1/4 teaspoon kosher salt
1 (7-ounce) jar marshmallow creme
Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. Pour Rice Krispies cereal into a very large bowl and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, continue cooking at a low boil, stirring frequently, scraping the bottom of the pan. The butter will foam up. Continue to cook until milk solids in the butter start to brown and the butter begins to smell nutty, 3 to 5 minutes. Watch carefully as milk solids can burn easily and become bitter.
Add marshmallows and stir to melt, reducing the heat if necessary. You may need to add marshmallows in increments. Add salt and marshmallow creme. Stir to combine. If you have trouble getting the butter and marshmallow to combine, just keep stirring.
Remove the marshmallow mixture from the heat and pour over the cereal. Use a rubber or silicone spatula to stir the mixture to get the cereal covered. Pour mixture into the prepared dish and lightly press flat with clean spatula. If you have trouble with this step, you can spray the spatula or your hands with a little nonstick spray. Just don’t press too firmly or your treats will be dense. Allow to cool at least 1 hour before slicing and serving. Store in a sealed container.