From Smitten Kitchen.
This may be the last rice krispie treats recipe you ever make. They are so good. They are beyond good. They are...transcendent. They are so good that I had Michael take the whole batch of them to the office or I would eat them all because they are that good. The best part is that they are made the same way with the same ingredients plus some salt. They take a bit more time because you're browning the butter first but it is so worth it.
6 C Rice Krispies
10.5 oz bag mini marshmallows
1 stick unsalted butter
heaping 1/4 tsp coarse sea salt*
In a large pot over medium-low heat, melt butter. Be sure to use a light-bottomed pot because you cannot see the browning process in a dark-colored teflon pot and will burn your butter without knowing it. Have everything at the ready while the butter melts. Swirl the pan and use a spatula to periodically push around the butter solids. Do NOT step away from the stove at any time or you could take your butter from browned to burnt very quickly. Continue stirring and swirling until butter is takes on a browned color and smells nutty. Pour in the marshmallows and salt and stir thoroughly until marshmallows are melted. Add cereal and stir until completely combined. Press into a buttered 13x9 (I always reserve my butter wrapper and use it to grease pans--quick, easy and a great use of a butter wrapper) pan and press down with your spatula. I also use a piece of waxed paper that has been greased on one side to help evenly press the krispies into the pan. Allow to cool before cutting. I cut mine into 24 squares but cut however you see fit. De.Lish.Us. Try not to eat them all at once. It's hard. Believe me, I know.
*You must use coarse sea salt here or use less of a more granular salt. I have a recently acquired jar of local sea salt so I used that.