Gluten Free Rice Krispies with Brown Butter in 15 Minutes

Instructions:

1. Line an 8x8-inch pan with parchment paper. In a large heavy-bottomed pot, melt the butter over medium heat, whisking constantly until milk solids turn amber and smell nutty.
2. Reduce heat to low. Add 8 ounces of mini marshmallows and sea salt. Stir until 90% melted, then remove from heat to allow residual heat to finish the melting process.
3. Stir in the vanilla bean paste. Immediately fold in the gluten-free crispy rice cereal and the remaining 2 ounces of whole marshmallows until fully coated.
4. Transfer the mixture to the prepared pan. Use a 'Light-Touch' method to gently spread the mixture to the edges without compressing the cereal, preserving air pockets for a light crunch.
5. Allow to cool at room temperature for at least 30 minutes before slicing into 16 squares.