Rice Krispie Treats

Ingredients

• 6 tablespoons unsalted butter
• 1 bag (16 ounces) mini marshmallows, divided
• 1/2 teaspoon fine salt
• 2 teaspoons vanilla extract
• 6 cups crisped rice cereal
• Flaky sea salt for finishing

Before you cook

• Butter a 9-by-13-inch pan and line it with parchment.
• Measure out the cereal into a large bowl.
• Set aside two cups of the marshmallows.

Steps

1. Melt the butter in a large pot over medium heat.
2. Keep cooking until the butter foams, then turns golden with brown flecks at the bottom, about 5 minutes.
3. Lower the heat and add all but the reserved two cups of marshmallows along with the fine salt.
4. Stir constantly until the marshmallows melt into a smooth glossy pool.
5. Take the pot off the heat and stir in the vanilla.
6. Pour in the cereal and the reserved marshmallows and fold quickly until everything is coated and the whole marshmallows are still visible.
7. Scrape the mixture into the prepared pan.
8. Press it into an even layer with buttered hands or a buttered spatula, using just enough pressure to level it.
9. Sprinkle flaky salt over the top.
10. Let the pan sit at room temperature for 45 minutes, then cut into sixteen squares.