Spray an 8 x 8 cake pan – or double the recipe and spray a 9 x 13 – (and all of your tools as I do here), then measure the Rice Krispies into a large bowl and set it aside.

Melt the butter in a heavy saucepan over medium heat.  Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes.  Stir it, making sure to scrape up the brown bits, and as soon as the butter takes on a nutty smell and color, turn the heat off, sprinkle in the salt and stir in the marshmallows.  The residual heat should be enough to melt the marshmallows in the butter, but you may need to turn the heat on low as you continue to stir to fully melt them.  Keep stirring until the mixture is smooth and then immediately pour it all over the rice krispies.  Stir until well combined, then press evenly into your prepared pan.  You’ll wish you’d doubled the recipe!