Brown Butter Cinnamon Toast Crunch Rice Crispy Treats

Rice Crispy layer:

1. Line an 8" square pan with parchment paper.
2. Melt and brown the butter on medium heat just until caramelized flakes form.
3. Once browned, reduce the heat to lowest and add the 310 g of mini marshmallows. Stir nonstop until all marshmallows melt and combine with brown butter.
4. Remove from the heat and mix in the cinnamon, vanilla, and salt. Then add the rice crispy cereal, cinnamon toast crunch cereal, and the remaining 110 g of mini marshmallows. Stir well to combine.
5. Transfer into the prepared pan; cover with a piece of parchment and using a fondant smoother, measuring cup or offset or silicone spatula- lightly press and smooth the top. Do not press or pound too much to keep gooey, soft layer versus ending up with hard, rough crunch.

Cinni White Chocolate layer:

Melt the white chocolate over double boiler or in microwave on 30 sec intervals stirring in between each interval until fully melted. Mix in the salt and cinnamon. Pour over the rice crispy layer. Place into the fridge to set for 30 minutes or leave at room temperature for at least an hour before slicing.