Toasted and Salted Rice Krispie Treats

Ingredients

• 12 oz rice crispy cereal
• 8 oz (2 sticks) salted European butter (I use Kerrygold)
• 20 oz large marshmallows
• Small bag of mini marshmallows
• 1 Tbsp vanilla extract
• 1-2 Tbsp toasted milk powder (optional but highly recommend – see NOTE)
• Salt, to taste

Directions

• Preheat your oven to 350F and pour the rice cereal onto two sheet pans in a thin layer. While the oven preheats, measure out the remaining ingredients and prep a 9×13 baking dish with parchment or greased foil.
• Toast the cereal in the preheated oven until toasty, stirring halfway through (about 20 minutes total). Set aside.
• Set a large pot over medium heat and let it warm for 2-3 minutes. Add the 2 sticks of butter and let it brown – first it will simmer, then stir constantly, scraping the bottom, until you see brown bits coming up.
• Turn the heat to low and add the large marshmallows, stirring constantly. Once melted, turn off the heat and stir in the vanilla, toasted milk powder, and salt (get it pretty salty) until combined.
• Pull the pot onto another flat surface. Add the toasted cereal and fold in, working quickly so the mixture doesn't seize. Once mostly mixed, fold in a few handfuls of mini marshmallows (these leave little melty pockets).
• Transfer to the prepared 9×13 dish and press down with oiled hands. Let set about 1 hour, cut into squares, and finish with flaky salt.

NOTE: The toasted milk powder is optional but highly recommended (more details in Kara's Substack). Ready in under 30 minutes. From Kara Jones Harbin on Instagram.