Salted Toffee & Brown Butter Crispy Treats

• 4 ounces (1 stick) unsalted butter, plus extra for the pan
• 1 10-ounce bag marshmallows
• 1/2 tsp sea salt (level, not heaping)
• 6 cups puffed rice cereal (about half a 12-ounce box)
• 2/3 cup English toffee bits (can substitute very finely chopped English toffee bars)

1. Butter (or coat with non-stick spray) an 8-inch square pan.
2. In a large bowl, combine the cereal, sea salt and toffee bits. Toss to mix well.
3. In a large pot over medium heat (one big enough to hold six cups of cereal), cook the butter until it turns brown and smells nutty, about 4 to 6 minutes. Be sure to stir frequently, scraping up any bits from the bottom.
4. When the butter is browned, turn the heat as low as it will go and stir in the marshmallows. Stir until they've thoroughly melted and are smooth; you shouldn't see any marshmallow shapes at this point.
5. Remove the pot from the stove. Add the cereal-salt-toffee to the marshmallows, mixing quickly until evenly incorporated. (A strong, silicon spatula works well.) Spread into prepared pan, pressing firmly and evenly. A piece of waxed paper sprayed with oil works well for pressing and spreading the cereal into the corners and edges.
6. Let cool and cut into squares. Share them right away, lest risk eating the whole pan by yourself.

unsalted butter, marshmallows, salt, puffed rice cereal, toffee bits

Taken from food52.com/recipes/20740-salted-toffee-brown-butter-crispy-treats (may not work)