This absurdly easy recipe came to my mind when I just wanted to do something different and wanted a caramel flavor to my Rice Krispies. Browning the butter for a little longer elevates these plebeian snacks into something more sophisticated  and it adds just an extra couple of minutes to the process. They’re so good and  so worth it!  (The original recipe called for one bag of marshmallows, but after retesting, I updated it to call for 1 1/2 to 2 bags. This should yield a chewier, gooier treat.)

Ingredients 

2 Sticks (8 ounces) butter, salted or unsalted, preferably cultured, plus extra for pan

2 - 10 1/2-ounce bag marshmallows 

1-  12-ounce box Rice Krispies cereal

PREPARATION

1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
3. When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
4. Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.