Grease or line a 9x9 baking pan with parchment paper.

Make the brown butter: Cut the butter in small pieces and heat the butter in a large pot or dutch oven on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma.

Once browned, lower the heat to low and add the 12 oz of marshmallow, vanilla extract, and salt to the pot. Use a nonstick spatula to stir the marshmallow mixture until completely smooth and melted.

Once melted, remove the pot from the heat and add the rice crispy cereal until completely combined. Wait about 30- 60 seconds before moving to the next step, as you don't want the mixture to be too hot.

Next, add the roughly chopped graham crackers and stir until combined. Then, add the remaining 5 oz of mini marshmallows to the pot and the chocolate chips and mix until combined. Stir the mixture until the marshmallows are just melting and fully incorporated. We don't want them to fully melt, as we want gooey pools of marshmallow throughout the treats. Further, we don't want the chocolate to melt too much as they are supposed to be a mix-in.

Transfer the cereal mixture to the prepared making dish and press it into an even layer in the pan. Pro Tip: Use parchment paper to press down the treats for easy clean up. Alternatively, you can put some nonstick spray on your hands to press the treats down.