Salted Carmel Rice Krispies

 1 cup butter (2 sticks)

7-1/2 cups marshmallows, divided

6 cups crisp rice cereal

1 cup caramel + 1/4 cup for topping if desired (Peter's Carmel recommended)

2 tsp sea salt, more or less to taste

1. Melt butter in saucepan over medium-low heat, and stir frequently while simmering until fragrant and nutty in color. Use a light colored pan so you can easily see the color change

2. Meanwhile, melt the caramel in a microwave safe bowl (plastic or silicone, not glass or ceramic) in the microwave in 30-60 second increments until melted.

3. Once butter is browned, stir in 5-1/2 cups of the marshmallows, reserve the other 2 cups for later.

4. Combine melted caramel with butter/marshmallow mixture and stir until combined and the marshmallows melt.

5. Pour the caramel/marshmallow mixture over your crispy rice cereal in a large mixing bowl and begin folding together.

6. Sprinkle salt over the top, then add remaining marshmallows and continue folding until combined.

7. Pour mixture into a greased 9x13 inch baking pan. Pack down gently until it's even on the top.

8. Drizzle the remaining caramel over the top, if desired. Let cool at least 30 minutes before cutting in squares.

from Orson Gygi