Dreamy Vanilla Fleur de Sel Caramel Krispies

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.

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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:

  1. Lightly spray a 9×13 inch baking dish with the non-stick spray and set it aside.
  2. Pull off a sheet of waxed paper about the size of the pan and set it aside.
  3. 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).
  4. Add the Rice Krispies and stir until evenly combined with the marshmallows.
  5. Stir in the caramel and mix until evenly combined. Start with the 1/4 cup and add a little more if you want to.
  6. Pour the mixture into the pan and use the spoon and waxed paper to press it evenly into the pan.
  7. Set the pan aside for it to cool and set.  Store in airtight containers. rice1

 

Heather from www.hezzi-dsbooksandcooks.com was the host. Thanks Heather!

WB