Brown Butter Crispy Rice Treat: Salted Bars in 30 Minutes

Instructions:

1. Melt the unsalted European-style butter in a large heavy-bottomed pot over medium heat. Whisk constantly as the butter foams and crackles. Continue until the milk solids at the bottom turn a deep amber-brown and emit a toasted hazelnut aroma.
2. Immediately whisk in the non-fat dry milk powder and remove the pot from heat to prevent burning.
3. Reduce heat to low and return the pot. Add 16 oz of the mini marshmallows and the fine sea salt. Stir gently until the marshmallows are completely melted and the mixture is smooth.
4. Remove from heat and allow the marshmallow mixture to cool for exactly 60 seconds to protect the texture of the cereal.
5. Fold in the toasted rice cereal, the vanilla bean paste, and the remaining 4 oz of whole mini marshmallows until the cereal is evenly coated and the whole marshmallows are slightly softened but not fully melted.
6. Transfer the mixture into a 9x9 inch or 9x13 inch parchment-lined baking pan. Press down very gently with a greased spatula; do not pack tightly to ensure a soft texture.
7. Sprinkle the top evenly with Maldon flaky sea salt. Allow the treats to set at room temperature for at least 1 hour before slicing into 16 squares.