Who can resist these nostalgic rice cereal treats? Elevate this classic with nutty browned butter and flaky salt.
4 tablespoons unsalted butter
4 cups mini marshmallows, divided
1/2 cup chopped California walnuts, plus 1 tablespoon for topping
1/4 teaspoon flaky salt
3 cups rice cereal
Line an 8-inch square baking pan with parchment paper.
Melt butter in a small skillet over medium-low heat. Once the butter has melted, reduce heat to low and continue to cook until the butter turns foamy and golden colored specks begin to appear on the bottom of the pan, about 5 minutes. Stir frequently during this process to prevent the butter from burning. Once browned, remove from heat immediately.
Place 2 cups of mini marshmallows in a large, microwave safe bowl. Microwave on HIGH for 35 to 40 seconds to melt. Add browned butter, cereal, walnuts and salt; stir until well mixed.
In a separate bowl, microwave the remaining 2 cups of mini marshmallows on HIGH for 35 to 40 seconds. Add to the cereal mixture and stir until well mixed.
Press the mixture firmly into the prepared pan. Sprinkle with remaining tablespoon of walnuts evenly over the top and press lightly into the surface.
Let stand for 30 minutes, then lift the rice cereal treats from the pan and cut into 9 squares. Store in an airtight container for up to 4 days.
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