Caramel Rice Krispie Treats
Description
From Tieghan Gerards’ beautiful new book, ‘Half Baked Harvest – Quick & Cozy’, comes an over the top way to enjoy a very traditional treat. Super soft and super gooey and I even added an extra cup of krispies (what’s below). Another friend used an entire 340 gram box and both adjustments yielded very tasty results – enjoy!
Ingredients
1 c. (227 g) butter
1/2 c. (100 g) dark brown sugar AND 1/2 c. (120 g) cream (room temperature)
1/2 t. kosher salt
2 bags (10 oz/283 g) mini marshmallows – 566 g total
9 c. (270 g) Rice Krispies
Instructions
Spray your favorite 9 x 13 baking dish and set it aside, and measure out the Rice Krispies into a large mixing bowl. Melt the butter in a heavy saucepan over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Stir it, making sure to scrape up the brown bits, and as soon as the butter takes on a nutty smell and color, turn the heat off, and use a silicone spatula to stir in the brown sugar and cream. Turn the heat back on to medium and bring this new mix to a gentle boil. Simmer, stirring constantly, for about 5 minutes until the sugar has melted and the mix is dark and smooth. Stir in the salt and turn the heat to low before carefully adding in the marshmallows, pausing to stir and get them melted to make room as you need to. Keep stirring until the mixture is smooth (this might take longer than you think!) and then turn off the heat and immediately pour it all over the rice krispies. Stir until well combined, then press evenly into your prepared pan. If you need to use your hand to help press them in, oil them a titch first!
As mentioned, these are gooier than the regular recipe(s), so they stay delightful for a few days.
