Lucky Charms Rice Crispy Treat with Extra Marshmallows for 15

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, creating a sling by leaving an inch of overhang on the sides. Lightly grease the parchment.
2. In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-low heat. Continue cooking, stirring frequently, until the butter foams and develops toasted brown bits with a nutty aroma (brown butter).
3. Reduce heat to the lowest possible setting. Add 16 oz of the mini marshmallows. Stir constantly with a silicone spatula until the marshmallows are completely melted and smooth. Avoid high heat to prevent sugar crystallization.
4. Remove the pot from the heat. Stir in the vanilla bean paste and flaky sea salt. Let the mixture sit for 60 seconds to slightly lower the temperature.
5. Gently fold in the 7 cups of Lucky Charms cereal, the remaining 4 oz of unmelted mini marshmallows, and the extra 1/2 cup of cereal marshmallows until just combined and coated.
6. Transfer the mixture to the prepared 9x13 pan. Using a lightly greased spatula, gently pat the mixture into an even layer. Do not pack it down tightly, as this results in hard treats.
7. Allow the treats to set at room temperature for at least 1 hour before lifting the parchment sling and slicing into 15 large squares.