A delightful twist on classic rice Krispie treats, featuring browned butter, sweetened condensed milk, and s'mores-inspired mix-ins like graham cracker pieces and chocolate, topped with toasted marshmallows.
1. Brown the butter: In a large pot, melt 4 tablespoons of butter over medium heat. Let it cook until it foams, turns golden, and smells nutty — once you see those little brown bits at the bottom, it’s perfect.
2. Melt with condensed milk and marshmallows: Lower the heat and stir in the sweetened condensed milk and 16 ounces of mini marshmallows. Stir until smooth and creamy, then remove from heat and mix in the vanilla and sea salt.
3. Add cereal and mix-ins: Stir in the crispy rice cereal until coated. Gently fold in 1 1/2 cups of mini marshmallows, graham cracker pieces, and chocolate chips.
4. Press into pan: Spoon the mixture into a parchment-lined 9x13-inch baking dish and lightly press it down — don’t pack it too tight so it stays soft and gooey.
5. Top and finish: Add more graham cracker pieces, chocolate chips, marshmallows and chocolate bar chunks on top. I torched the marshmallows (optional but highly recommended) and then drizzled with a little extra melted chocolate.
6. Let them cool completely & rest for at least an hour before slicing into squares!
