Monday, February 13, 2017

Chocolate Covered Salted Caramel Rice Krispie Treats

I'm kind of a rice krispie treat purest.  Give me marshmellows and rice krispies! Don't add peanut butter or any other kinda weirdo thing to it. But then I saw these and I just had to see what they were all about.  I have to admit they were pretty good! Next time I would cut them a little smaller because they are so rich. This recipe is adapted from Yellow Bliss Road.

8 cups Rice Krispies
10 cup mini marshmellows
8 tbsp salted butter
1 (11oz) bag caramels or caramel bits
3 tsp sea salt
2 cups semisweet chocolate chips
2 tbsp vegetable oil

Line a 9x13 pan with foil or parchment paper then grease well. In a large bowl melt the butter over medium heat. Stir in the marshmellows. Once the marshmellows are halfway melted, add in the caramels. Stir continuously until all of the marshmellows and caramels are melted together and smooth. Stir in 1 tsp of salt. Stir the rice krispies in 2 cups at a time. Once the rice krispies are coated evenly in the marshmellow mixture, pour into the lined and greased baking dish. Let cool completely. Remove and cut into squares. In a microwave safe bowl, add the chocolate chips and vegetable oil.  Heat in 20 second increments, stirring in between, until the chocolate is melted and smooth. Carefully dip each rice krispie treat into the chocolate then sprinkle the top with a little sea salt. Let them cool on parchment paper.

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