5 tablespoons unsalted butter
10.5 ounces mini marshmallows
1/4 (heaping) teaspoon kosher salt
2/3 cup white chocolate chips
5 1/2 cups rice krispies
Melt the butter in a large pot, stirring constantly while it begins to bubble. Continue cooking until it starts to brown, making sure to scrape up the brown specs from the bottom of the pan as it browns. The butter should begin to have a nutty smell and you want to take it off the heat right when this happens, as you do not want to burn the butter. Once of the heat, add the marshmallows, salt, and white chocolate chips and stir until melted and the butter is fully incorporated. Add the rice krispies and stir together.
Pour into a buttered 8x8 inch pan. Press down with buttered wax paper. Let sit/cool about 1 hour, then cut into squares and serve.