Well this post is solely because I had a craving. Everyday I wake up with a new craving. You may think I am exaggerating, but I promise I am not. It is an ongoing joke in our home. Hubby has always been one that can eat the same thing day after day. Me, well I need variety, change, and maybe a little pizazz in all my meals.
So when I woke up I said, “I NEED rice krispie treats! “Need” being the key word. I realized I have not shared any kind of rice krispie treat recipe on my blog, so it was time of course. Now anyone can do a normal pan of rice krispie treats, so I had to change up my pan!
Do you remember my Homemade Salted Caramels I made? I basically used that same recipe, but instead brought together caramel and rice krispie treats…..it really was true love! Hubby told me you can’t eat just one of these delicious treats. So now you can’t say I didn’t warn you right?
Now the caramels recipe is originally from Ina Garten, and the rice krispie treat recipe is from rice krispie website. I did alter the rice krispie treat amounts to make sure I had hearty bars for the caramel. I did not alter the caramel recipe, you don’t want to mess with perfection!
Just for fun I topped the salted caramel with pecans, that is totally optional though. I added all the salt in the recipe, instead of sprinkling any on top.
- Vegetable oil
- 1½ cups sugar
- ¼ cup light corn syrup
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fine fleur de sel, plus extra for sprinkling (I used sea salt)
- ½ teaspoon pure vanilla extract
- Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
- In a deep saucepan (6 inches wide x 4½ inches deep), combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
- In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
- When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful – it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
- When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
- 11 cups rice krispies
- 20 oz marshmallows
- 8 Tbsp salted butter
- Butter a 9 x 13 pan really well.
- Melt butter on medium to low heat in large soup pot.
- Once butter is melted, add in marshmallows and melt down marshmallows completely.
- Add in rice krispie cereal and mix together melted marshmallow completely.
- Pour in buttered pan, and press down with buttered spatula.
- Let cool.
- Once caramel is cooked, pour directly over cooled rice krispie treats.
- Place in refrigerator and let cool for two hours.
This recipe is so easy, and perfect to take to any gathering. AND the best part to this recipe….it totally satisfied my craving! When my craving is satisfied, we have a happy Terra, which means EVERYONE is happy!!!
Do you have cravings? Do you have cravings frequently?
What is the most unusual craving you have ever had?
“NOW GET IN MY BELLY!!!!”