I have to start out by saying I’m a Rice Crispy Treat purest. I love the original, with extra marshmallows because I like them super gooey. I don’t like chocolate ones, and I don’t like ones with “stuff” added in like chocolate chips or M&Ms or anything. But, I decided to try this recipe because I love, love, love caramel.
These are fantastic, but they didn’t turn out anything like the original recipe said (or the picture attached) showed they would. The recipe led me to believe they would be super caramel-ly. The original recipe was for salted caramel marshmallow crispy treats. I’ve never been a huge fan of salted caramel. I like regular caramel. The original recipe called for adding 2 tsp of salt to the “batter” and I couldn’t bring myself to do that (I follow a low-salt diet) and then you were to sprinkle “flaked” salt on top. I did go to the store to find flaked salt. But at $7.99 for about a 1/4 lb of the stuff that I may never use again, I passed. So, my version of this is just caramel Rice Crispy treats, and I’m not sure I’ll ever go back to the original again. And it’s simple – not much more work than the original. It is a much bigger batch than the original. Still in a 9×13 pan, but it’s much thicker than the originals. It is pretty nice and gooey, so, it’s okay! *grin
I’m sharing the recipe as I made it. It comes out just like the original, only with just a hint of caramel flavor.
Today, I packed up all the treats I’ve made over the last week and delivered them. It’s the best part. Making my friends smile. I set everything in a cute, somewhat messy display on tin plates from the dollar store, and wrapped them up with clear cellophane and red ribbons. It was great!
I hope everyone has a great Christmas/Holiday Season, and I’ll be sure to post the recipes I use for Christmas dinner just after Christmas. This year I’m doing a few “fancier” things – nothing outrageous, but more than I normally do, just because I feel like it.
- 1 cup salted butter
- cooking spray
- 1 cup light brown sugar (recipe calls for dark, but I didn’t have any left)
- 1/2 cup whipping cream
- 1 Tblsp light corn syrup
- 2 tsp vanilla extract
- 1 – 16oz pkg miniature marshmallows
- 12 oz Rice Crispy cereal
Spray 9x13x2 baking pan very well with cooking spray
Place cereal in a very large mixing bowl
Melt butter in a saucepan over medium-high heat. Stir in brown sugar, cream and corn syrup. Cook, stirring, until mixture becomes thick. 7 minutes at a low boil.
Remove from heat and mix in vanilla and the marshmallows. Stir until they are fully melted and you have a gooey mess. *grin
Pour over cereal and stir (wooden spoon works the best) until well mixed.
Pour into prepared baking pan and using wax paper or a greased parchment paper, press firmly into pan.
Let cool completely before trying to cut, but do not refrigerate – I made that mistake and had to wait until they came to room temp before I was able to cut them into pieces.