Salted Caramel Crispy Treats

I have an exceptionally wonderful aunt, who I affectionately think of as the Martha Stewart of our family. She's the aunt who brought homemade marshmallows and homemade graham crackers for s'mores while vacationing in North Carolina this past summer. I can still remember her putting together beautiful tea parties for the cousins, where I ate the sugar cubes instead of plopping them in my tea. Basically, my Aunt Glenda is all that I aspire to be in a baker and cook, so when she e-mailed me this recipe with "Mary make this!" in the subject line I knew I had to make them.

And I did. The very next day. She told me in her e-mail that I would "never be able to go back to the old boring Rice Krispy Treats." And I was like "how can someone replace the original?" But, SHE WAS RIGHT. So right. I want to always have marshmallows and heavy whipping cream on hand to make these every day. You'll want to have five in one sitting, and you will probably give into that craving. I did. Shhhh.

If you're a big fan of salty and sweet look no further and make these. Now. Right now. Seriously.

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Salted Caramel Crispy Treats
by March-19-2014
Ingredients
  • 6 cups cups crispy rice cereal
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tbsp. light corn syrup
  • 1 tsp. flaky sea salt, such as Maldon, plus more for sprinkling
  • One 10-oz bag mini marshmallows
Instructions
1. Spray an 8 inch square cake pan with nonstick spray. You can pretty much use whatever size pan you want for this. It'll just depend how thick you want the treats. I used a 7x11 in pan, but a 9x13in or an 8in will work just fine as well. Add the rice cereal to a large heatproof bowl and set aside. 2. Add the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt (I used kosher salt and they turned out just fine). Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.3. Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray. Sprinkle lightly with flaky sea salt. Let them cool completely, and then cut into squares.
Details
Prep time: Cook time: Total time: Yield: 12 Servings
Info
Written by Mary Ryherd On In Tagged , , ,