Salted Caramel Rice Crispy Treats Food

SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
• Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
• Add the rice cereal to the pot and stir to combine. Let cool slightly.
• Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
• Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
• Enjoy!

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

SALTED CARAMEL RICE CRISPY TREATS

Steps:

• Grease an 8 x 8 or 9 x 9 square pan with butter. Place a sheet of parchment paper in the bottom of the pan, leaving a 1-2 inch overhang on two sides. Grease the bottom and sides of the parchment paper with butter as well.
• Place the 4 tablespoons of butter in a large, heavy bottomed saucepan. Melt over medium heat. Stirring frequently, melt and cook the butter until brown bits form at the bottom of the pan and the butter smells fragrant and nutty. It will foam and then turn clear before it starts to brown. Once it is brown and fragrant, remove from heat immediately to prevent burning. Stir the marshmallows into the hot butter until they are melted and smooth (you may need to put the pot back on very low heat to get them completely melted). Stir in the salt and vanilla. Stir in the crispy rice, tossing until all the pieces are coated.
• Spread the crispy rice mixture into your prepared pan. Press down on the mixture to firmly press it evenly into the pan (it helps to coat your fingers in a little butter before doing this so the mixture doesn't stick to your hands).
• Set aside and allow to cool to room temperature for about 30 minutes. While the crispy rice treats set, make the caramel.
• Place the sugar, corn syrup, and water in a medium size, heavy bottomed saucepan (try to avoid using a dark coated pot so you can more accurately assess the color of the caramel). Fit the sides of your pan with a candy thermometer. Bring to a boil over medium high heat, stirring just until the sugar dissolves. Once the sugar dissolves, stop stirring and continue to boil the mixture. Dip a pastry brush in water and use this to wash down any residual sugar that may be on the sides of your pan into the boiling mixture - this prevents the sugar from crystallizing in the mixture as it cooks, which could result in a grainy caramel.
• Keep a close eye on the sugar mixture as it boils. You will begin to see streaks of amber color forming on the bottom of the pan. This indicates that the water is evaporating off and the sugar is starting to caramelize. Resist the temptation to stir! If you see streaks of your mixture become dark in color, gently use the pot handle to swirl the bottom of the pan to distribute the dark color, being careful not to slosh the mixture up the sides of the pot (you can use the wet pastry brush to wipe down the sides of pot if this happens).
• When the mixture is light amber in color and reaches 320 degrees F, remove the pot from heat. Slowly whisk in the ½ cup of heavy cream, being careful to avoid splatters as the caramel will be EXTREMELY hot (the caramel will bubble and sputter as you add the cream). Stir in the butter and vanilla. Allow the caramel to cool for 10 minutes before pouring.
• Use the parchment paper overhang to remove the crispy rice treats from the pan once they have set. Place the parchment on a cutting board. Pour the warm caramel on top of the crispy rice square. Sprinkle with flakes of sea salt. Allow the caramel to set for another 10 minutes before slicing - if you can wait that long! Serve warm or store cut squares in an airtight container. They will stay fresh for 3-5 days.

SALTED CARAMEL TREATS

Steps:

• In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
• Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
• In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
• Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
• Stir in cereal and press mixture into prepared baking dish.
• Spread the remaining caramel over top and sprinkle with sea salt.
• Let cool completely, peel off foil, and cut into 24 squares.

CARAMEL RICE KRISPIE TREATS

Steps:

• Spray a 9x13 glass pan with non-stick spray. Also spray a rubber scraper.
• In a large bowl measure out marshmallows and butter. Microwave for about 1 minute 15 seconds, until marshmallows are puffing up.
• Stir the Rice Krispie cereal into the marshmallow mixture. Once well mixed, transfer to the 9x13 pan and gently press in until the treats are as even as possible.
• Once they're cooling in the pan, pour the caramel bits into a microwave-safe dish and add the milk. Microwave for about 1 minute 20 seconds. Bits won't necessarily look melted, but once you begin stirring them, they'll run smooth. If they don't, put back in the microwave for another 10 seconds.
• Pour caramel over the Rice Krispie Treats and use your rubber scraper to smooth the caramel over the top until even.
• Sprinkle on coarse sea salt and let cool completely.
• Once cool, I like to take all the treats out and put the entire block on a cutting board. I slice them all at once, then return them back to the pan.

SALTED CARAMEL PRETZEL RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, 2/3 cup each caramels and pretzels. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate over top; sprinkle with remaining caramels and pretzels. If desired, sprinkle with sea salt. Cut into bars.