The Best Rice Krispie Treats

Lightly grease a 9x13-inch sheet pan and line it longways with parchment paper, leaving some of the parchment paper hanging over the edges. Set aside for now.

Place a large pot over medium-low heat and add the butter. Allow the butter to fully melt and come to a gentle sizzle. Lightly brown the butter (not completely) until it turns a light golden color, develops a nutty smell, and milk solids form at the bottom of the pan. You'll also notice a thin layer of foam forming on top of the butter. Once the milk solids start turning a very light brown color, reduce the heat to low. If the butter browns too quickly, remove it from the heat, let it cool for a minute, then return it to low heat.

Once the butter stops sizzling, add in 7½ cups (397g) of the marshmallows and stir until almost completely melted. Be patient and don't be tempted to increase the heat (see note 1).

Once almost melted, add in vanilla and salt. Stir until well combined and the marshmallows are fully melted.

Add in rice cereal and fold until well coated in the marshmallow mixture. Immediately take it off the heat.

Add the remaining 1 cup (53g) of mini marshmallows and fold until they are somewhat evenly mixed and they start to slightly melt. Avoid overmixing.

Place the mixture into the prepared pan and spread it out as evenly as possible. Using a piece of parchment paper or cling wrap as a barrier, gently press down to set the mixture in place. Avoid pressing too hard, as the more firmly they are packed, the harder they will be to eat once ready.

Allow to cool (about an hour). Once ready, use the excess parchment paper hanging over the edges to lift the rice krispie treats out of the pan. Use a sharp knife to cut into slices. Enjoy!