Peanut Butter Rice Krispie Treats With Brown Butter

Line an 8x8" metal or glass baking pan with parchment paper, leaving an overhang on 2 sides.

Melt ½ cup (1 stick) unsalted butter, cut into pieces, in a large Dutch oven or other heavy pot over medium. Add 2 Tbsp. nonfat dry milk powder and cook, stirring constantly with a heatproof rubber spatula, until mixture turns dark nut brown (milk powder may clump; that’s okay), about 4 minutes.

Add one 10-oz. bag mini marshmallows and cook, stirring vigorously, until marshmallows are melted and mixture is smooth, about 2 minutes. Add ⅓ cup sweetened condensed milk, ¼ cup creamy peanut butter, 1 Tbsp. vanilla bean paste or vanilla extract, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; stir until incorporated. Remove from heat.

Fold 6 cups (160 g) puffed rice cereal into marshmallow mixture, scraping bottom of pot, until combined and cereal is coated. Scrape mixture into prepared pan, gently press into corners, and smooth top. (For best texture, try to avoid compacting mixture.) Sprinkle with a generous pinch of flaky sea salt. Cover loosely with foil and let sit at room temperature until set, at least 2 hours and up to 2 days.

Uncover treats and lift out of pan using parchment overhang. Peel away parchment; cut treats into 16 bars with a serrated knife.