Rice Crispy Redux

Holy cow!  It's been nearly 2 months since I've posted a new recipe! 

This recipe is my new favorite thing! Because it's an old favorite thing only revamped to be more awesome.  Now don't run away when I tell you it's rice crispy treats.  I know, I know.  Your Mom makes the best ones.  Your Aunt Eloise makes the only ones you'll eat.  Your neighbor makes the best ones ever and only at Christmas. But guess what?  I bet they don't make them with double the butter.  And not just double, but BROWNED butter...rich and caramel/nutty fantastic browned butter. 

Four ingredients and a little bit of patience...you should give the recipe to your Mom.

Browned Butter Rice Crispy Treats

9 cups rice crispy cereal
1 16 ounce package marshmallows
3/4 cup (1 and 1/2 sticks) salted butter
1/8 teaspoon kosher salt

-Butter a 9x13 inch pan.
-Measure out the rice crispies into a bowl and sprinkle the salt over it.
-In a large saucepan, melt the butter over medium-low heat. 
-Watch the butter closely after it melts and stir occasionally.  It will foam, then turn clear, then the solids will begin to brown.  At this point, continually stir to keep the browned bits moving so it doesn't burn.  DON'T walk away from the butter - it only takes a few seconds to go from browned to burnt. 
-When it becomes a golden nut brown color (and smells amazing!) remove the butter from the heat.
-Stir in the marshmallows and continue to stir until completely melted.  If the marshmallows don't finish melting from the heat of the butter, put the pan back on low heat and stir just until melted.  (The key to soft and chewy rice crispy treats is to just melt the marshmallows until smooth, not cook them.) 
-Stir in the cereal/salt mixture until well combined.
-Pour into buttered pan and press with buttered fingers or a buttered piece of waxed paper. 
-Cool before cutting.