In a large saucepan over medium heat, add 113g unsalted butter and start melting the butter in low-medium heat.
Look for the butter to foam and sputter and some brown bits at the bottom.
Turn the heat to low. Add Medallion whole milk powder.
Use a spatula to incorporate, stirring constantly making sure the milk powder does not stick to pan so the milk powder doesn’t burn.
Cook until copper in color, about 1 to 2 minutes.
Turn the heat down and add 2 teaspoons of vanilla extract and 2 pinches of salt, then add 9 cups of the mini marshmallows, leaving 1 cup for end, and stir well to combine.
Turn the heat back on low, stirring constantly to fully melt the marshmallows.
Add the Rice Krispies and Fold it well.
Add the remaining 1 cup mini marshmallows and fold it well.
Transfer the mixture to a lightly greased pan, spread the mixture evenly across the pan, then let it cool and rest for at least one hour.
Slice the Rice Krispies into even squares.
Store leftover Rice Krispie treats in an airtight container.
