Saturday, November 16, 2013

Salted Caramel Rice Krispy Treats

It is no secret that I love salted caramel everything, and these rice krispy treats are no exception.
They were a big hit!
Pop them in the fridge to harden them up a little bit, or leave them at room temperature to enjoy the chewy goodness of the caramel.
yield: 24 treats (or more if you chop them smaller like I did)

for caramel
14oz bag caramels, unwrapped
14oz can sweetened condensed milk
¼C butter

for rice krispy treats
¼ butter
10½oz bag miniature marshmallows
1½ tsp vanilla extract
3 tsp sea salt
8C rice krispy cereal

  1. for caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth.
  2. Remove from heat.
  3. for rice krispy treats: Line a 13x9" baking pan with wax paper, leaving a little bit of overhand on each end.
  4. In a 6 quart (or larger) pot, melt butter over medium-low heat.
  5. Stir in marshmallows with a rubber spatula until almost melted.
  6. Stir in vanilla, 1 tsp sea salt, and 1C of the caramel mixture.
  7. Continue to stir until mixture is blended and smooth.
  8. Remove pot from heat.
  9. Stir in cereal until evenly coated with the marshmallow mixture.
  10. Press mixture into pan in an even layer.
  11. Let cool for at least 10 minutes.
  12. Spread remaining caramel mixture over cooled treats.
  13. Sprinkle remaining 2 tsp of sea salt over caramel mixture.
  14. Remove wax paper and treats from pan.
  15. Cut into squares.
  16. Store in airtight container.
  17. Enjoy!

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