Brown Butter Rice Krispie Squares: Gooey

Instructions:

1. Place the butter in a large non-stick pot over medium heat. Stir constantly as it melts and begins to foam. Watch for the color to shift to a deep golden brown and the bubbling to quiet down. Once it smells nutty and brown specks appear at the bottom, immediately remove from heat and stir in the vanilla extract.
2. Return the pot to low heat and add the mini marshmallows, reserving 1 cup for later. Stir continuously with a silicone spatula until the marshmallows are just melted and smooth; do not let them boil.
3. Dump the crisp rice cereal into the pot. Use a gentle folding motion to coat the cereal in the brown butter marshmallow mixture. Once mostly combined, fold in the reserved cup of mini marshmallows so they remain partially intact.
4. Line an 8 x 8 square baking pan with parchment paper. Transfer the mixture to the pan and gently pat the top to set without crushing the air pockets. Let cool for 1 hour before slicing.