This recipe appeared in an article in the NYT food section this week. I tried it last night and I like them a lot. The browned butter/caramel flavor is subtle (I think I may play with it a little in future batches) but a big improvement over the plain Jane standard version (of which I am also quite fond).
The ingredients are the same, but you brown the butter then cook the marshmallows a bit longer. I think the proportions may be tweaked, higher butter:marshmallow ratio, too.
Yum. Had to get them out of the house this morning to save me from myself.