Who else loves making yummy treats for game nights??! We have been doing lots more nights at home during this pandemic as well as more road trips this summer with family. So I’ve been wanting to share this amazing recipe with you for awhile because it’s so perfect to make on a family vacation when you’re all craving something delicious at night. But you have to be warned that they are not just your average Rice Krispie treats, they are the best I’ve ever had! I think the secret is the mini marshmallows and adding some to the dry mix. My cute friend Morgan actually brought these to a party and we all devoured them so I had to get the recipe from her. They are definitely a crowd favorite!!
Gooey caramel rice krispie treats that will arguably be some of the best you will ever have! These are made in an 8×8 pan and are super thick. You can place the mixture in a 9×13 for thinner squares, or simply double the recipe for a large, thick batch.
SALTED CARAMEL RICE KRISPIE TREATS
INGREDIENTS
6 cups Rice Krispies
1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows
DIRECTIONS
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ 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.
