Salted Caramel Rice Krispie Bars
Ingredients
- 1 unsalted butter
- 1 light brown sugar
- 1/2 heavy whipping cream
- 2 flaky sea salt
- 1016 ounces 16 ounces miniature marshmallows ( for extra gooey!)
- 121112 Rice Krispies or crispy rice cereal
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Instructions
- Melt butter in a large pot over medium heat.
- Add sugar and whipping cream; stir to incorporate. It will take a minute, but as it heats, you’ll start to see a smooth, creamy caramel mixture form. Heat over medium-low heat for 5-7 minutes, until you have a slightly thickened caramel sauce that coats the back of a spoon.
- Remove from heat and stir in the salt. Taste and adjust for more salt if you want.
- Add the marshmallows and stir until melted.
- Stir in the cereal. Press mixture into a 9×13 pan. You might have a little bit of extra that doesn’t fit in the pan – perfect for a little snack, if you ask me.
- Cool slightly, cut into squares, and enjoy! You can eat these at room temperature, but I also love them in the refrigerator! They stay excellently tight, compact, and yet still soft and chewy as they thaw. For some reason that cold, crispy, buttery texture is just really enjoyable.
Source
Original recipe: View Original