SALTED BROWN BUTTER RICE KRISPIES SQUARES

You’ve had all the rest, now make the best.

1 cup butter

1 tsp vanilla

1/2 tsp salt

2 250-g bags miniature marshmallows

10 cups puffed rice cereal 1. Line a 9x13-in pan with parchment, leaving overhang on 2 sides.

2. Melt butter in a large pot over medium-high. Stir as butter foams up, then becomes nutty brown, 5 to 6 minutes.

3. Reduce heat to low, then quickly add vanilla, salt and marshmallows, stirring until completely melted. Remove from heat and stir in cereal until well coated.

4. Press into prepared pan and let cool at least 1 hour. Cut into squares.

Kitchen tip No. 1: This recipe is easily halved. Press into an 8-in pan or stick with a 9x13-in pan for thinner squares.

Kitchen tip No. 2:

Use wet hands or a wet spatula to press mixture into a pan to prevent sticking. Use the bottom of a measuring cup to evenly press the squares.