Start by greasing a 9×9-inch pan with non-stick spray to prevent sticking. For extra reassurance, line the bottom and sides with foil or parchment paper, and spray again.

Melt ½ cup of unsalted butter over medium heat, stirring constantly, until golden brown with a nutty aroma—about 5-7 minutes.

Add 8 cups of mini marshmallows and ½ teaspoon of sea salt to the browned butter, stir continuously for 2-3 minutes until smooth.

In a large bowl, add 6 cups of Rice Krispies and pour the melted marshmallow mixture over it, folding carefully until coated.

Transfer half of the Rice Krispie mixture into the prepared pan, press it down to create a solid base. Spread a layer of dulce de leche, then top with remaining mixture.

Allow to cool at room temperature for about 30 minutes, or until set for easier cutting.