Optional Step – Toasting the Cornflakes:

Preheat oven to 325°F and line 2 baking sheets with parchment paper.

Divide the cornflakes between the 2 pans.

Toast in the oven, turning occasionally for even browning, about 10 minutes.

Cool for 5 minutes, then transfer to a large bowl.

Main Preparation:

Line a 9×9 baking dish with baking spray and parchment paper. Set aside.

In a large pot, melt butter on low heat until it turns light brown and has a nutty aroma (4 to 6 minutes).

Add salt and whisk to combine.

Stir in marshmallows with a rubber spatula until fully melted.

Mix in the (toasted) cornflakes until well combined.

Transfer mixture to the prepared dish. Use a greased spatula to press and smooth the top.

Let cool for 30 minutes before removing from the pan. Slice and serve.