When I received the email from Heather letting me know the theme for this month’s What’s Baking challenge was ‘salty and sweet’ I immediately thought of the Vanilla Fleur de Sel Caramel that I make (recipe here). It’s so so so delicious. I thought about baking it into brownies (but I’m not all that much of a chocolate fan), I thought about making cupcakes and using that over the frosting and the list went on and on. Then bing!!!bing!!!bing!!! Rice Krispie treats came to mind. Yummy-sweet marshmallowy crispy goodies plus the gorgeous caramel? Yes, please. The only problem was that I’d never actually made RK treats even though as a kid I ate tons. So I looked at the recipe on the Rice Krispie website and saw that wow it’s easy. So here we go.
They’re very slightly salty, marshmallowy, crispy, a touch vanilla-ey and subtlety caramelly. These are sticky. They’re gooey. They’ll ruin your diet. And you’ll love every minute of it 🙂
I’d say these took about 45 minutes not including the cooling time. That includes making the caramel (so easy!) and the Krispie treats.
Dreamy Vanilla Sea Salt Caramel Krispies
Ingredients:
- 2 tbsp butter
- 1 10oz package of marshmallows
- 6 cups Rice Krispies
- 1/4-1/3 cup Vanilla Fleur de Sel Caramel
- non-stick cooking spray
- waxed paper
Instructions:
- Lightly spray a 9×13 inch baking dish with the non-stick spray and set it aside.
- Pull off a sheet of waxed paper about the size of the pan and set it aside.
- In a pan (large enough to hold all ingredients and stir them) over low heat melt the butter then add marshmallows and stir until they’re melted completely (I used a metal spoon).
- Add the Rice Krispies and stir until evenly combined with the marshmallows.
- Stir in the caramel and mix until evenly combined. Start with the 1/4 cup and add a little more if you want to.
- Pour the mixture into the pan and use the spoon and waxed paper to press it evenly into the pan.
- Set the pan aside for it to cool and set. Store in airtight containers.
Heather from www.hezzi-dsbooksandcooks.com was the host. Thanks Heather!
Sparks from the Kitchen 