How to Make
Bougie Rice Krispie Treats

1. Spray a 9 x 13" non-stick pan and set aside 2 cups of the marshmallows.
2. Measure out your Rice Krispies in a large or extra large mixing bowl and put aside.
3. Over medium heat, melt butter in a non-stick large sauce pan or dutch. Stir occasionally. The butter will bubble and foam and the colour will progress from bright yellow to golden to finally a toasty brown. if you see little bits of sediment forming that's OK but take it off the stove immediately. Watch to be sure it does not burn.
4. While off the heat, add the vanilla and salt then marshmallows. DO NOT add your two cup marshmallow reserve at this point.
5. Put the pot back on the stove at medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.
6. Pour the marshmallow mixture over the Rice Krispies in the large mixing bowl and, working quickly, stir the marshmallow mixture into Rice Krispies until evenly coated.
7. Add the reserved marshmallows and mix until they are softened and partially melted but do not over mix. You want pockets of marshmallows.
8. Transfer the mixture to the prepared pan and, with damp fingers, press the mixture gently and evenly into your pan.
9. Let it cool to room temperature for at least one hour. 
10. Cut into squares and store in an airtight container at room temperature for up to five days. This recipe can be frozen as well.