Get your taste buds watering with this simple recipe by SugarSpunRun. These caramelized Rice Krispies treats will send you down the more mature memory lane.
I'm admittedly guilty of having an addictive personality. When I find something I like, I have the tendency to obsess over it. As a child, it was Star Wars and books, as an adult . . . well my obsessions evidently don't really change over time, but the list does seem to grow.
Currently, my newest obsession on the list is caramel — homemade caramel sauce to be precise. Deserts filled, dipped, or ladled with copious amounts of caramel are currently resting near the top of my "favorite things" list right now, ranking even higher when paired with chocolate (and even higher when sprinkled with sea salt, too!)
Making caramel sauce on the stovetop is not difficult. You aren't making actual caramel candies here, so there is no boiling and no need for a candy thermometer. While I definitely don't recommend walking away from your caramel sauce for even a second while cooking, it's a lot more difficult to burn than its candied equivalent and even a complete kitchen novice can manage a good sauce. As a bonus, the way the caramel smell permeates the air leaves your kitchen smelling like a candy shop.
I actually prepared two no-bake recipes for the blog and, though perhaps I should have held off on sharing another caramel dessert so quickly, this is the one that demanded to be posted right away (bossy, that caramel sauce is).
I think you will love this recipe for its easy, fun twist on a nostalgic classic. The flavors are rich and intense, especially for something so easy to prepare; these would make the perfect quick treat if you need something in a pinch for a potluck or party.
These treats are thick with caramel, crunchy and chewy, less stretchy and gooey than their basic counterparts but still sticky, easy to make and sure to be a quick favorite. The chocolate drizzle is optional but very complementary, and, of course, I've lightly salted them too.
I refrigerated these before serving to help them firm up a little before cutting them. This helps and I recommend it, but I think they taste best as they return closer to room temperature, though they are definitely more messy this way and you won't be able to escape eating one without sticky fingers.
A small price to pay, if you ask me.
- 8 tablespoons butter
1 cup packed brown sugar
6 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt
10 ounces marshmallows
7 cups crisped rice cereal
1/4 cup semisweet chocolate, for drizzle (optional)
Up to 1/2 teaspoon additional flaky sea salt for sprinkling on top (optional)
- Prepare a 13" X 9" saucepan by greasing the bottom and sides with butter. Set aside.
- In large saucepan, melt together butter, brown sugar, and heavy cream on medium-low heat, stirring constantly. Once butter is melted, increase heat to medium and whisk 2 minutes (do not allow to come to a boil). Reduce heat to medium-low. Stir in salt and vanilla. Stir in marshmallows, stirring constantly until completely melted. Stir in cereal, ensuring ingredients are well combined and cereal is entirely coated by caramel mixture.
- Spread into prepared pan.
- Melt chocolate in microwave by heating at 15-second increments and stirring regularly.
- Drizzle chocolate over cereal in pan.
- Allow to sit until chocolate hardens (this can be expedited by placing treats in refrigerator). Cut and serve.
- North American
- 1 sheet tray