1. Prepare your ingredients.

• Weigh and measure all ingredients before starting

2. Melt the butter.

• In a large saucepan, melt the butter over medium heat. Stir occasionally to prevent scorching.

3. Make the caramel sauce.

• Once the butter is melted, add the brown sugar, salt, corn syrup, and milk. Stir the mixture to break up and dissolve the sugar.
• Let the mixture bubble along the edges and then begin to boil in the center. Stir frequently to prevent burning.
• Cook until the mixture thickens into a syrup. Use a heavy-duty pot for even heat distribution, or stir more frequently if using a lighter pan. If using a thermometer, the mixture should reach around 228°F **see notes for temperature adjustments

4. Add the marshmallows.

• Turn off the heat and add the marshmallows to the caramel mixture. Stir until the marshmallows are completely melted. If they don’t melt quickly, turn the heat back on to medium-low and stir continuously until smooth.

5. Combine with Rice Krispies.

• Working quickly while the marshmallow-caramel mixture is still hot, pour it over the Rice Krispies (or vice versa). Use a sturdy spoon (like a nylon spoon) to gently mix, ensuring all the cereal is evenly coated.

6. Prepare your pan.

• Spray a 13×18 inch sheet pan (or preferred size for desired thickness) with non-stick cooking spray.
• Coat your hands with non-stick spray to prevent sticking and press the Rice Krispie mixture evenly into the prepared pan. 

7. Let them cool.

• Allow the treats to cool completely before cutting. For faster cooling, place them in the refrigerator or freezer.

8. Slice and serve.

• • Once cool, slice the treats into squares and enjoy!