Rice crispy cakes with brown butter

Line a 12-hole cupcake tin with muffin cases. Put the butter in a large pan set over a medium-high heat, swirling occasionally, until melted. Once the butter has started to turn golden, keep cooking for a further 1-3 minutes, swirling occasionally, until golden brown with a nutty aroma.

Reduce the heat to low, tip in the marshmallows and cook for 3-5 minutes, stirring gently until melted and smooth. Take off the heat and fold in the rice pops and a pinch of sea salt flakes. Spoon into the muffin cases and set aside to firm up for 1 hour. Store in an airtight container for up to 3 days.