I found this as a follower of Polly, Julie, and Julia on Facebook (who now blogs here). My first thought was that someone did this accidentally once and realized it was a super happy accident.
My second thought was "hey, an 8 inch square? I'll double this and make a 9 x 13."
People. Learn from my foolishness. Unless you have GIANT pots or bowls in your kitchen, stick with one batch of these at a time. I ended up kind of "kneading" my marshmallow/butter mixture together with the cereal in the 9 x 13 pan while my daughter and dog happily ate whatever fell over the side/onto the floor.
This is such an easy tweak to the classic recipe and is really worth the effort for the depth of flavor.
4 ounces (1/4 pound or 1 stick) unsalted butter
10 ounces mini marshmallows (when I doubled the bag had 16 oz and so that's what I used)
Heaping 1/4 teaspoon coarse sea salt (plus extra for sprinkling)
6 cups Rice Krispy cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. Again, do NOT TRY TO DOUBLE THIS unless you have a SERIOUSLY GIANT POT for the butter/marshmallow, cereal mixing.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. This took longer than I expected, but it really did go from golden to brown quickly. My butter foamed up (perhaps I was stirring too much) around the time it turned brown, so it took me a while to get a good look at it. It smells divine!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (I use a sheet of wax paper to make this easier, or you can butter or spray your hands with nonstick spray). This will make fairly "tall" squares.
Let cool and then cut into squares. Sprinkle lightly with sea salt.
These are seriously delicious. The next time you are making rice krispy treats, try this variation and see if your "customers" notice the richer, delicious flavor.