Candy Corn Brown Butter Rice Crispy Treats

Earlier this week I was craving candy corn (as one does in late October) so I decided to whip up these rice crispy treats.
They turned out amazingly well thanks to a tip I learned the night before from a baker I met at a party. All you gotta do
is brown the butter. Yep, just let the butter cook a little while longer after it has melted and has turned a nice golden
toasty brown color and starts to fill the kitchen with a nutty aroma. As for the rest of the instructions:

Ingredients:
4 cups rice krispie cereal
1 10 oz. bag marshmallows
1 stick of butter
1 teaspoon vanilla
1/4 teaspoon salt
candy corn

Instructions:
Melt the butter until toasty brown (as mentioned above). There is probably a technically correct way to do this but just waiting
until it was brown and smells nutty (not burnt) worked for me. After the butter is browned, mix in the marshmallows, vanilla, and
salt and stir until they are all blended together and the marshmallows are melted completely. Then mix in the rice cereal and
candy corn. You can add as much or as little candy corn as you'd like (I probably used about 3/4 cup). Spread the mixture
out in a flat pan that is greased or covered in parchment paper. Let cool for 20-30 minutes and then cut and serve.