Rice Krispie Treats are by far one of my most favorite desserts. There’s something about Rice Krispie Treats that evokes a child-like enjoyment in me. I love making them. I love eating them. I love every ooey-gooey, crispy, sticky bite. I also love experimenting with different types of “treats”. Changing the type of cereal, mixing in candies, etc. can elevate the treat in to more of a grown-up dessert with layers of flavor or different flavor profiles…
Last Thanksgiving, I celebrated my birthday with my boyfriend’s family out in San Francisco. His brother made me some really, really tasty Rice Krispie Treats with salt and brown butter. And I’ve been thinking about them ever since… But because I don’t like just replicating recipes, I’ve been thinking about a way to make them even better. So I added salted caramel.
Salted caramel is like a gift from the heavens. It’s the perfect combination of sweet and salty and can either be mixed in or added on top of almost anything. I found this really amazing Homemade Salted Caramel Sauce recipe from Brown Eyed Baker that I just had to try, and I swear, it’s addictive… I made a batch of the sauce ahead of time, so check out the post on her site!
Click below for the recipe!
Salted Caramel Rice Krispie Treats
Yield: 16 treats
Begin by making the Homemade Salted Caramel Sauce. Brown Eyed Baker has a really great recipe (linked above), and her instructions are very easy to follow. FYI, be patient with the sugar and err on the side of caution with your heat. It’s better to go low and slow when melting the sugar, or else you can end up with a black, tarry mess. (I speak from experience. My first batch did not turn out well at. all.) When it’s done and slightly cooled, pour in to a mason jar and set aside for later.
To make the Rice Krispie treats, begin by assembling your ingredients.
You are going to need:
- 4 tablespoons unsalted butter
- 1 teaspoon fleur de sel (or other flakey/fine grain sea salt)
- 1 package mini marshmallows
- 6 cups Rice Krispies
You are also going to need:
- Medium saucepan
- Wire whisk
- 9×9 or 7×11 baking pan
- PAM or other cooking spray
- Large bowl
- Wooden spoon
- Paper towel
First, brown the butter. Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter adds a deep, nutty flavor to sweet items.
To do this, place the butter in the bottom of a saucepan over medium to low heat. Stir continuously with a wire whisk while the butter melts.
Once the butter is melted, continue whisking until the butter begins to turn a light tan color. Remove from the heat.
The butter will continue to cook once removed from heat, and within a few minutes, it will turn nut-brown and have a toasty aroma. (Be sure not to burn the butter or else it will taste very bitter.) Stir in the salt.
Return the butter to the stove-top over low heat, and add the marshmallows.
Cook over low heat, stirring occasionally with a wooden spoon while the marshmallows melt.
While the marshmallows are melting, spray your baking pan with a few sprays a PAM. Using a paper towel, spread the cooking spray along the sides and bottom of the pan.
Pour the cereal in to a large bowl, and add the melted marshmallow/butter mixture. Stir with the wooden spoon to incorporate.
Spoon the cereal mix in to your prepared baking pan. Spray your hands with a small amount (1 or 2 sprays) of PAM, and use your hands to push the treats in to the bottom of the pan. Set aside to let cool for about an hour.
To serve, remove the treats from the pan and cut in to small pieces. Drizzle with the salted caramel sauce.
Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂