Best Ever Rice Krispie Treats

A few tweaks to the back-of-the-box rec�pe make these R�ce Kr�sp�e Treats the best ever.

INGRED�ENTS

• 12 tablespoons (1-1/2 st�cks) unsalted butter, plus more for greas�ng the pan
• Two 10-oz bags m�n� marshmallows, d�v�ded
• 3/4 teaspoons van�lla extract
• 1/2 teaspoon salt
• 8-1/2 cups R�ce Kr�sp�es or cr�spy r�ce cereal

INSTRUCT�ONS

1. L�ne a 9 x 13-�n pan w�th heavy duty alum�num fo�l and l�ghtly grease w�th softened butter. Set as�de 2 cups of the marshmallows.
2. �n a large pot or Dutch oven, preferably w�th a l�ght bottom so you can mon�tor the color, melt the butter over med�um heat (save the butter wrappers; you'll use them later for press�ng the m�xture �nto the pan). Sw�rl the pan occas�onally to be sure the butter �s cook�ng evenly.
3. As the butter melts, �t w�ll beg�n to bubble and foam, and the color w�ll progress from br�ght yellow to golden to, f�nally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see l�ttle b�ts of golden brown sed�ment form�ng; that's okay. However, �f the sed�ment looks almost black, go ahead and pass the butter through a f�ne s�eve to stra�n �t out, then return the brown butter to the pan.)
4. Off the heat, add the rema�n�ng marshmallows, van�lla, and salt.
5. Place the pot back over med�um heat and st�r the m�xture w�th a wooden spoon unt�l the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Us�ng a rubber spatula or wooden spoon, st�r unt�l evenly comb�ned.
6. Add the reserved marshmallows and st�r unt�l they are softened and part�ally melted. Don't overm�x; you want pockets of goo. Transfer the m�xture to the prepared pan and, us�ng the butter wrapper or damp f�ngers, press the m�xture gently �nto an even layer �n the prepared bak�ng pan. Let cool at room temperature for at least an hour.
7. Use the fo�l overhang to l�ft the treats onto a cutt�ng board, then use a serrated bread kn�fe to cut �nto squares. Store �n an a�rt�ght conta�ner at room temperature for up to 2 days.
8. Freezer-Fr�endly �nstruct�ons: To freeze, place �n layers separated by wax paper �n a�rt�ght conta�ner. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serv�ng.

Recipe Adapted From onceuponachef