Salty Brown Butter Rice Crispy Treats

Makes 1 8x8 pan - 9 medium squares or 16 small bites

4 ½ tablespoons unsalted butter, plus more for greasing

1 - 10 oz bag mini marshmallows, we like Dandies

2 teaspoons vanilla extract

1 ½ teaspoons yellow miso paste

3 ½ cups puffed brown rice cereal

Maldon Salt

Prepare an 8 x 8 baking pan by generously greasing with butter. Set aside.

Combine the miso paste and vanilla extract to create a smooth paste. Set aside. Measure rice cereal into a large bowl. Set aside. 

In a medium saucepan, add in the butter and heat over medium heat until the butter foams up, begins to smell nutty, and has little tan flecks throughout. Add in the marshmallows and vanilla-miso paste. While stirring continuously, cook until all of the marshmallow is completely melted.

Working quickly, add the marshmallow mixture to the cereal and mix until evenly combined. It will be a sticky mess, but keep working until it’s mixed. Pour into the prepared pan, grease your hands then press the mixture flat, compacting into a sheet of rice crispy treats. Sprinkle generously with maldon salt and let cool for at least an hour before cutting. 

Store in an airtight container for up to a week.