1-First, gather all your ingredients and equipment to set yourself up for success. Lightly grease an 8 or 9-inch baking pan, a mixing bowl, and a spatula with butter to avoid any sticking issues. This step really helps, especially when you’re working quickly.

2-Next, melt 6 tablespoons of unsalted butter in a saucepan over medium heat for about 5 minutes. Swirl it occasionally until you see golden brown solids and get that nutty aroma don’t forget to scrape in those tasty bits. Learn how to brown butter properly for the best results, as it’s the heart of this recipe’s flavor.

3-Once browned, reduce the heat to low and stir in 3/4 teaspoon of coarse Kosher salt and 1 teaspoon of vanilla extract. Add 10 ounces of mini marshmallows and melt them slowly, stirring often and leaving some partially unmelted for that extra gooey texture. In your greased bowl, combine 4 cups of crisped rice cereal with 1/4 cup of confetti sprinkles if you’re using them.

4-Mixing and Setting: Pour the melted marshmallow mixture over the cereal and sprinkles, then stir until everything is evenly coated. Immediately transfer it to your prepared pan and press it gently into an even layer using your greased spatula or buttered hands. Let it cool and set for about 1 hour before cutting the prep time is just 15 minutes, with a total of 1 hour 15 minutes including cooling.