Salted Caramel Rice Krispie Treats
Gooey caramel rice krispie treats that will arguably be some of the best you will ever have! These are made in an 8x8 pan and are super thick. You can place the mixture in a 9x13 for thinner squares, or simply double the recipe in a 9x13 for a large, thick batch. When I make these for a crowd, I triple the recipe and use a 12x17 pan and they are extra thick!
Servings x8 pan
Ingredients
- 6 cups Rice Krispies
- 1 stick unsalted butter1/2 cup dark brown sugar1/4 cup heavy whipping cream1 tablespoon light corn syrup1 teaspoon kosher salt or flaked sea salt plus more for sprinkling on top1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows
Instructions
- In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
- Spray an 8x8" baking pan with non-stick cooking spray and set aside.
- In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it's melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
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