• Prepare a 9x13-inch baking pan with parchment paper. Set aside.

Brown Butter Scotcheroos

• Brown your butter by placing into a large pan on medium heat. Stir until the butter is melted. Continue to stir and heat until the butter has past the foamed, is fragrant and brownish in color (about 5 minutes).
  227 grams unsalted butter
• Reduce the heat to low and stir in the vanilla extract and salt.
  ½ tsp vanilla extract, ½ tsp fine sea salt
• Add in the marshmallows and stir until they're completely melted. Remove from heat.
  20 ounces mini marshmallows
• Fold in the rice cereal until evenly distributed, then fold in the butterscotch chips.
  150 grams rice krispie cereal, 175 grams butterscotch chips
• Transfer the mixture into the prepared baking pan. Press down with a spatula, wooden soon, or damp fingertips to level the mixture and press it together. But, no so firmly that its compressed. Set aside to cool.

Peanut Butter Ganache

• Melt the chocolate by using a double broiler. Or in the microwave heating in 30 second increments stirring between.
  280 grams semi-sweet dark chocolate
• Add the peanut butter to the melted chocolate and stir until smooth and creamy.
  260 grams creamy peanut butter
• Pour the warm peanut butter ganache directly onto the rice krispie treats and level with an offset spatula or small rubber spatula.
• Let the scotcheroos sit at room temperature for at least 1 hour for the ganache to set or place in fridge for about 20 minutes.
• Slice using a sharp knife. Sprinkle with flaky sea salt.
  flaky sea salt