Salted Caramel and Chocolate Rice Krispies Treats

May 07, 2015
Salted Caramel and Chocolate Rice Krispies Treats

On our way to the library last week, I saw something that, not only surprised me, but, really annoyed me. Now, it's May, right?  Then, why does my neighbor still have a plastic Santa Claus on their front lawn?! Why in the world is wrong with these people? Does this bother anybody else or I am just a complete freak of nature?

May. 80 degrees. Santa.  Grrr..

Salted Caramel and Chocolate Rice Krispies Treats

What does this have to do with the treats? Absolutely nothing.  I just needed to share my petty frustrations with somebody.  My husband doesn't really listen to them anymore.

OK, crispy treats!  Is there anything easier?  You could just plain ole' rice krispies, which are awesome. But, add some caramel and chocolate?   You've got some serious fabulousness going on.

Oh, and the salt on top?  As I told you guys just a few weeks ago, best topping ever for sweets.

These are great no-bake dessert for the season!  Be sure to check lots more right here!

Salted Caramel and Chocolate Rice Krispies Treats

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Salted Caramel and Chocolate Rice Krispies Treats
Salted Caramel and Chocolate Rice Krispies Treats
by Table for Seven
Prep Time: 00:20
Ingredients (24 bars)
    • 6 cups crispy rice cereal
    • 1-10 oz bag of mini marshmallows
    • 3 TBSP butter
    • (if you do not want to make homemade, jarred will work fine)
    • 1/4 tsp salt
    • 1/2 cup brown sugar
    • 2 TBSP butter
    • 1/2 TBSP vanilla
    • 1/4 cup whipping cream
    • 3/4 cup whipping cream (or whole milk)
    • 2 cups chocolate chips
    Line a 9 x 13 baking dish and cover with foil. Grease foil well.
    In a medium saucepan, melt butter and brown sugar until dissolved. Slowly, add in cream. Stir lightly. Increase heat to a mid-boil. Do not stir. Let it cook until a light amber color. Remove from heat. Stir in salt and vanilla. Set aside.
    In a large pot, melt butter for bars. Add in marshmallows. Cooke over medium heat until melted and smooth. Add in caramel sauce and stir to combine.
    Stir marshmallow mixture with crispy rice cereal. Cover cereal completely.
    Spread in prepared baking dish. Flatten smooth.
    Place in fridge while making chocolate topping.
    In a saucepan over medium heat, melt chocolate chips with cream until smooth.
    Spread over bars. Wait about 5-10 minutes, then, sprinkle with coarse salt (if desired)
    Put in fridge and let them set for at least 1-2 hours before serving.

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