Rice Crispy Treat with Marshmallows and Butter for 10 People

Instructions:

1. Line a 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment and a silicone spatula with a small amount of butter or neutral oil.
2. Place a large non-stick pot or Dutch oven over low heat. Add the 6 tablespoons of butter and melt until it begins to foam but not brown.
3. Add the mini marshmallows and sea salt to the melted butter. Stir constantly with the greased spatula. Continue stirring until the marshmallows are approximately 80% melted and resemble thick clouds.
4. Immediately remove the pot from the heat to prevent the sugar from overcooking. Stir in the vanilla extract.
5. Add the toasted rice cereal to the marshmallow mixture. Using a gentle folding motion, incorporate the cereal until every grain is evenly coated in the translucent marshmallow suspension.
6. Transfer the mixture to the prepared pan. Using the greased spatula, gently press the mixture into the corners. Do not pack tightly, as this will lead to a hard texture. Let cool at room temperature for 30 minutes before slicing.