For the Best Brown Butter Rice Krispie Treats:

1. Set aside 2 cups of the mini marshmallows.

2. Use the butter wrappers to grease a 9×13 glass baking dish and double line with parchment paper with 2″ of overhang on all sides. 

3. Start by browning the butter. Add butter to a large pot or Dutch oven (preferably one with a light colored bottom – it will help to see the color of the butter to tell when it’s browned) on medium low heat. It can take anywhere from 8-10 minutes for the butter to get browned, and usually the point from a brown color to a burnt color is less than a minute, so keep a close eye on it. Once the butter is melted, you’ll see the butter separate from the milk solids. From there, it will start to get super foamy where you can barely see the liquid at the bottom. At this point, reduce the heat to the lowest setting and stir frequently, as it will go from golden brown to brown in just a few seconds.

4. Once browned, stir in the vanilla extract and salt. It will sizzle, so continue stirring until the bubbling subsides.

5. Add the marshmallows (except the 2 cups you reserved) and cook on the lowest heat, stirring frequently with a rubber spatula until just melted. 

6. Once marshmallows have melted, add in the reserved 2 cups of marshmallows and the Rice Krispies and stir until fully combined and reserved marshmallows are just starting to melt. Shut off the heat.

7. Quickly transfer to the parchment lined baking dish and gently spread the mixture out with a rubber spatula. You don’t want to compact them too much or they can come out dense.

8. Let cool completely at room temperature, about an hour. Using the parchment paper overhang, pull the treats out of the baking dish and onto a cutting board to cut into squares. Store in an airtight container or plastic bag at room temperature for 3-5 days.