Chewy, Gooey Golden Rice Krispie Treats Recipe

Line a 9×13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.

Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or a fist, pound the cereal into smaller pieces.

In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges.

Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty — watch carefully as it will go from golden brown to burned quickly. This whole process should take just a few minutes.

Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.

Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals.

Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted.

Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars. Store in an airtight container at room temperature for up to 2 days.