DAY 9: Salted Caramel Rice Krispies Treats
Looking to take your Rice Krispies Treats to the next level? This recipe fits that bill perfectly. I adjusted the original recipe to use an entire box of Rice Krispies (since we don’t have any cereal eaters left at home), which makes them extra thick. The addition of salted caramel to the mix adds a rich delicious flavor.
After cutting into squares, you can decorate the tops with different colors of melted chocolate/candy coating, or add even more caramel goodness by drizzling with extra salted caramel.
I make my own Salted Caramel Sauce, but you could also use a prepared jar.
RECIPE:
Salted Caramel Rice Krispies Treats
6 Tbs butter (plus additional 1-2 Tbs for greasing pan)
1 bag (12 oz) large marshmallows
¾ cup salted caramel sauce (see recipe below)
1 tsp vanilla extract
1 box (12 oz) Rice Krispies cereal (about 9-10 cups)
2 cups mini marshmallows (about ½ of a bag)
To decorate: Additional salted caramel for drizzling, or melted chocolate and colored candy melts
Use 1-2 Tbs butter to grease a 9×13” pan (I use the butter paper to spread the butter evenly in the pan. Spread a small layer butter on the bottom side of a flat spatula (this will be used to press the cereal mixture into the pan).
In a large saucepan, melt 6 Tbs butter over low heat. Add large marshmallows and stir constantly until marshmallows have completely melted. Stir in salted caramel and vanilla until mixture is smooth. Add mini marshmallows and stir for 2 minutes; the marshmallows will not be totally melted. Pour in the cereal, and stir until completely coated.
Press mixture into the buttered pan with the back of the buttered spatula. Let mixture set completely until cool before cutting.
Optional Decoration: Cut into squares and place on a piece of parchment or waxed paper. Drizzle with additional caramel sauce (heat slightly if mixture is too thick) or drizzle with melted chocolate and colored candy melts.
Makes about 24 squares
Salted Caramel Sauce
1 cup sugar
6 Tbs butter, softened and cut into tablespoon-sized chunks
½ cup heavy cream
½ – 1 tsp tsp flaky or coarse sea salt
1 tsp vanilla (and/or seeds scraped from 1 vanilla bean)
Place sugar in a medium to large saucepan (mixture will bubble up and expand as cool ingredients are added to the hot pan). Cook over medium heat until sugar just begins to melt. Stir gently, trying to keep sugar crystals off of the sides of the pan. Continue to cook, stirring occasionally, until sugar melts completely and is a medium amber color (about 350°F if you use an instant-read thermometer). Reduce heat to low and quickly stir in butter chunks, stirring constantly.
Stir in cream, stirring constantly until smooth. Stir in salt and vanilla. Pour caramel immediately into a glass jar or heat-safe bowl to cool. Do NOT scrape sides or bottom of the pan with a spatula. If you do, you are likely to get sugar crystals into your nice smooth caramel. If the caramel has formed crystals while cooking, you can pour it from the pan through a fine sieve into the jar to remove any crystals before cooling. Cool completely before covering.
Caramel can be kept in a covered jar at room temperature for several weeks.
Makes about 1 cup salted caramel sauce
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