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Line 8X8 (20cm) baking pan/dish with parchment paper. Set aside. Reserve 1 c of mini marshmallows for mix in later.
To make the brown butter, melt butter in a clear heavy bottom pot over medium-low heat. Once the butter starts to foam, whisk continuously until brown bits start to form. Once the brown bits form, add pour in the tahini, vanilla and maple extracts and salt. Stir until smooth and well incorporated.
Stir in marshmallows (minus 1 c to be added during a later step) to the pot. Stir with a spatula or spoon until the marshamallows are fully and evenly melted.
Remove from the heat. Quickly stir in the cereal. Stir continuously while adding a cup of cereal at a time.
Once most of the cereal has been incorporated, stir in the remaining cup of marshmallows. Stir just to combine being careful not to over mix and lose the whole pieces of marshmallows.
Scoop mixture evenly into prepared baking pan/dish. Press just enough to evenly distribute the mixture into the dish. Use fingers to work the marshmallow treats to the edges/corners as needed. Allow at least 30 minutes for the maple tahini rice krispie treats to set. Cut and enjoy!