1-First, in a large heat-proof bowl, toss the 6 cups of rice krispies cereal with 1 cup of mini marshmallows and set aside.

2-Spray an 8×8-inch baking pan with non-stick cooking spray and set aside to prepare for the mixture.

3-In a large heavy pot, melt the ½ cup of unsalted butter over medium-high heat, stirring constantly. Then reduce the heat to medium and add the ½ cup of dark brown sugar, ¼ cup of heavy whipping cream, and 1 tablespoon of light corn syrup. Cook for about 7 minutes, stirring frequently until the caramel is thick and syrupy.

4-Add 1 teaspoon of kosher salt or flaked sea salt, stir to combine, then remove from heat. Stir in the 10 ounces of mini marshmallows until fully dissolved.

5-Quickly pour the caramel marshmallow mixture over the rice krispies and marshmallows in the bowl, stirring to coat thoroughly.

6-Gently press the mixture into the prepared pan without smashing too hard, then sprinkle with a bit more sea salt.

7-Allow to cool completely; cooling in the freezer speeds up the process, and cut into squares once cooled.