I don’t mean to brag or anything, but a few of us in my family really consider ourselves to be rice krispy connoisseurs. In particular, we really like scotcharoos, which are made with peanut butter and frosted with a chocolate/butterscotch mix. Those are the #1 in our family, especially when they are super thick and nice and gooey. Just say no to rock hard krispy treats.
Well, I stumbled upon this recipe one day and it seemed super easy to make so I thought I’d give it a go. Everyone needs a few of those easy recipes in their back pocket, you know?
A few things I really like about this recipe:
- Uses a full box of cereal (no leftovers to worry about), same with the marshmallows
- No bake
- Fool proof
- Super thick bars
- Only one pot and a wooden spoon required
- Hunks of marshmallows remain
- Everyone loves them
What I don’t like about this recipe:
- Too good, too easy, I can eat like a bajillion of these!!
Salted Caramel Krispie Treats
1-12 oz. box of rice krispies (store brand is fine)
2 sticks salted butter
1 cup dark brown sugar
1/2 cup half and half (heavy whipping cream could be used but save yourself like $4 and get half and half – $$$!)
1 teaspoon vanilla
2 tablespoons brown rice or light corn syrup
1 teaspoon kosher salt or flaked sea salt (don’t use table salt)
2-10.5-ounce bag of mini marshmallows
Spray an 9×13″ 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 and just slightly browned, reduce the heat to medium and add the brown sugar, half and half, and brown rice or corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, remove from heat and add in the salt and vanilla. Stir to combine. Add in one full bag of marshmallows and one half of the other bag reserving 1/2 for later. Stir until the marshmallows are dissolved, then quickly add in the rice krispies and other marshmallows and stir quickly to coat completely. Lightly press into the prepared baking pan. Allow to cool completely and then cut into squares.
You can store these on the countertop. Somehow by the miracle of the food gods, ours remained just fine for about a week, uncovered. They were still gooey and delicious as ever. I made another batch for a family vacation, covered tightly and froze. Thaw on the counter and they were still gooey also.
These make great snacks for oh, about anything that exists. Enjoy!