Instructions

• Spray a 9x13-inch baking dish with nonstick baking spray and set aside.
• Place ½ cup unsalted butter in a large pot over medium heat. Melt the butter, then continue to cook (watching constantly) until brown bits form on the bottom and the butter takes on a nutty aroma. Reduce the heat to low.
• From the 20 ounces mini marshmallows, measure out and set aside 5 ounces; add the remaining 15 ounces to the pot. Stir the marshmallows into the butter until they begin to melt.
• Add ¾ cup creamy peanut butter to the pot and stir continuously over low heat until the marshmallows and peanut butter are fully melted and smooth. Stir in 1 teaspoon vanilla extra. Remove the pot from the heat.
• Add 8 cups crisped rice cereal to the pot and stir until the cereal is about halfway coated with the marshmallow mixture. Add the reserved 5 ounces mini marshmallows and continue folding/stirring until the marshmallows and cereal are evenly distributed.
• Pour the mixture into the prepared 9x13-inch dish and press it down firmly and evenly using a spatula or the back of a spoon.
• Sprinkle flaky salt evenly over the top while warm. Let the bars cool and set at room temperature for about 30 minutes before cutting into pieces.