- 6 ounces unsalted butter
16-ounce bag minimarshmallows
12 ounces (1 box) Rice Krispies
1 teaspoon sea salt, plus more for topping
- Brown the butter in a large pot over medium heat until it starts smelling nutty and turns a pale light brown. Then add in the marshmallows and let them melt completely, stirring, then add the Rice Krispies and sea salt; mix it all together.
- Pour the mixture into a 9-by-13-inch pan and sprinkle a tiny bit more salt on top before they cool, being careful not to pack it in. If you press down on the Rice Krispies, they’ll get hard and crunchy.
- Let them cool to room temp and then cut them up.
- Desserts, Cookies
- North American