Gather all your equipment and ingredients before starting to keep the process smooth and enjoyable.
In a large saucepan, melt the butter over low heat, gently swirling until it’s completely melted and fragrant, about 2 minutes.
Add the marshmallows to the melted butter, stirring constantly with a spatula until they are fully melted and the mixture is smooth and bubbly, filling the air with a sweet, toasted aroma.
Remove the saucepan from the heat and immediately add the Rice Krispies cereal. Gently fold everything together until the cereal is evenly coated and the mixture has a shiny, sticky appearance.
If using nuts, toast them in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Let them cool slightly before roughly chopping or leaving whole, then mix into the cereal blend.
Sprinkle the sea salt over the mixture and gently stir to distribute evenly, balancing sweet and savory flavors with a delicate shimmer of salt.
Transfer the mixture into an 8x8 inch baking dish, pressing down firmly with a spatula or greased hands to create an even, compact layer about 1 inch thick.
Let the bites cool at room temperature for at least 30 minutes until they feel firm and hold their shape when pressed. For quicker setting, refrigerate for 15-20 minutes.
Once set, use a sharp knife to cut into 12-16 squares or bites, wiping the blade clean between cuts for neat edges.
Enjoy these crunchy, sweet, and salty bites immediately, or store in an airtight container at room temperature for up to 3 days for maximum freshness.
