The BEST Rice Krispy treats

Ingredients
3/4 cup softened butter, plus a little extra for buttering the bowl
1 T brown sugar
30oz mini marshmallows, divided (25,5)
10 c Rice Krispies cereal
1 t vanilla extract
Sea salt flakes (such as Maldon)

Line a 9x13 pan with parchment paper, set aside.

Using a little bit of butter (maybe a tablespoon or so), grease a large bowl. Add 5 ounces of mini marshmallows, and all of the cereal. Give it a quick stir, and set aside.

Have the 25oz of marshmallows ready, set aside. Have your brown sugar and vanilla close to the stove.

In a large light-colored pot (so that you'll be able to see the butter change color), set the heat to medium and add the butter. Stirring often, you're going to keep stirring the butter until it starts to foam - keep stirring - and it will quickly change from yellow to a golden brown, and will have a nutty aroma. Right after that happens, stir in the brown sugar, and give that a quick stir. Add in the 25oz of mini marshmallows, turn the heat to low, and stir until completely melted. This takes a hot minute, or until your arms are about to fall off. Turn off the heat and add in the vanilla extract - stir until combined.

Remove from heat and quickly dump the marshmallow mixture into the buttered cereal bowl. Quickly fold until combined and then dump this into the parchment paper-lined pan. Top with flaky sea salt. How much salt? Please use common sense - I've never measured but if I had to guess, it's less than a teaspoon.

Chill to make cutting way easier. Or just eat them warm out of the pan. Makes 12 ginormous treats. You're welcome.