From inthekitchenwithkath.com
(Adapted from Deb Perelman’s recipe in Smitten Kitchen)
Makes 16 (2-inch) squares or 24 (2 x 1.3-inch) squares (I like to cut desserts smaller when serving at a party with other desserts. People are more likely to take a smaller taste.)
*I found that I did not have unsalted butter when it was time to make the treats. I used Kerrygold salted butter and then cut the added sea salt in half. It worked fine.
4 ounces (113 grams, or one stick) unsalted butter, plus extra for the pan* (See note above about the butter.)
1 10-ounce bag marshmallows (I used miniature.)
Heaping ¼ teaspoon coarse sea salt (Use heaping 1/8 teaspoon if you use salted butter.)
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)
1. Grease an 8-inch square pan with butter or oil
2. In a large pot (I used my 8-quart Dutch oven) melt the butter over medium-low heat. It melts, foams, turns clear, and then starts to brown. Stir frequently scraping up the brown bits. Watch carefully so it doesn’t burn.
3. When the butter is browned, turn off the heat and stir in the marshmallows. Stir until the marshmallows are totally melted and blended into the butter. (Turn the heat on low if the marshmallows aren’t melting. I didn’t need to do that with miniature marshmallows.)
4. Add the crispy rice and salt and stir until it’s all blended. Put the mixture in the prepared pan and press down. It’s easiest to use a piece of waxed or parchment paper sprayed with oil to press on the cereal.
5. After the treats have cooled, but them into the desired size. (I cut them into 12 squares and then cut each one in half to make 24 treats.)
6. 6. Store in an airtight container until ready to serve.