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In a large stock pot set over medium heat, brown the butter, stirring often and watching closely so it does not burn, about 8-10 minutes.
Once the butter is browned, stir in the marshmallows a few handfuls at a time. Make sure each batch is melted and emulsified before adding the next handful.
Fold in the crispy rice cereal and make sure to evenly coat the cereal with the brown butter marshmallows.
Generously grease a non-stick 9x13 baking pan. Press the marshmallow-rice cereal mixture into the pan and set aside to cool, about an hour, and then slice and serve.