Instructions

• Line a 9 x 13-inch (23 x 33-cm) pan with heavy-duty aluminum foil, leaving an overhang on two sides for lifting. Lightly grease the foil with softened butter or nonstick spray. Set the pan aside.
• Remove 2 cups of the mini marshmallows and set them aside for later use.
• Place the 3 cups Golden Grahams in a large resealable plastic bag. Seal the bag and gently crush the cereal with a rolling pin, the bottom of a dry measuring cup, or your fist until you have a mix of smaller pieces, some Rice Krispies-sized pieces, and some crumbs. Do not pulverize completely. Set aside.
• In a large heavy-bottomed pot, melt the 1 cup (2 sticks) unsalted butter over medium-high heat. Swirl or stir occasionally. Continue cooking until the butter foams, turns a golden brown color and smells nutty, watching closely so it does not burn (this takes just a few minutes).
• As soon as the butter is browned, reduce the heat to low. Add the remaining mini marshmallows (all marshmallows except the reserved 2 cups), the 3/4 teaspoon vanilla extract, and the heaping 1/2 teaspoon salt. Stir constantly over low heat until the marshmallows are completely melted and the mixture is smooth.
• Remove the pot from the heat. Immediately add the 5 1/2 cups Rice Krispies and the crushed Golden Grahams. Stir with a rubber spatula or wooden spoon until the cereals are evenly coated and combined.
• Add the reserved 2 cups mini marshmallows to the pot and gently fold them in until they are softened and partially melted, leaving pockets of goo rather than fully melting them.
• Transfer the cereal-marshmallow mixture to the prepared pan. Using the butter wrapper, a lightly buttered spatula, or lightly greased/damp fingers, press the mixture gently and evenly into the pan—do not press so hard that the treats become overly compacted.
• Let the pan cool at room temperature until set, at least 1 hour.
• Use the foil overhang to lift the set slab from the pan onto a cutting board. Cut into 18 to 24 bars, depending on desired size. Store the bars in an airtight container at room temperature for up to 5 days.