Crush the cereal into bits. Try to avoid creating much dust but break up all the squares.

Melt butter in a pan over medium heat until it is golden brown. It can go from brown butter to burned butter in a second so watch it carefully.

In the final stages of browning, stir in salt (if adding salt).

Remove from heat and quickly stir in marshmallows until smooth. Return to low heat if necessary to melt the marshmallows.

As soon as the marshmallows and butter are melted and mixed well, add the cereal and stir.

Fold in chocolate chips last.

Dump the mixture into a prepared 8-by-8-inch pan. Cover with parchment paper and use the back of a large spoon to press the mixture into the pan.

Allow to cool then cut into squares.

For extra decadence add a layer of tempered chocolate, sprinkled with sea salt, on top. Do this before cutting.

*Note: You may use salted or unsalted butter. I prefer to use unsalted and add salt myself so that I can control the amount of salt exactly. If you use unsalted butter, add ¼ teaspoon salt.