These crispy treats were a big hit at a little BBQ my husband and I hosted at our house a couple of weekends ago. It’s probably because I have never met someone who doesn’t like rice crispy treats (I hope I never will!), and when you pair them with salted caramel and toasted marshmallows, they become dangerously addictive.
I love making my own salted caramel because I can control the level of saltiness. I find that in a recipe like this—not overly sweet—you don’t need very much salt to make the flavors pop.
Toasting the marshmallows takes the flavor of these treats over the edge. I am going to be adding toasted marshmallows to a lot more of my crispy treats from now on (but then again, I am also the person who burns her campfire marshmallows to a fiery crisp)!
Be careful not to pat down the treats too hard (I always seem to want to do this when I’m in a rush or not really paying attention, and am rewarded with hard-to-eat, tough, crispy treats the next day).
- 15 caramels, unwrapped (I used Kraft)
- 2-3 tsp heavy cream
- 3/4 tsp kosher salt
- 1/4 cup butter
- 1 10.5 oz bag marshmallows
- 1/2 tsp vanilla extract
- 5 cups gluten-free rice crispy cereal
- Grease a 9x9 (or 9x13 for thinner squares) pan and line a large baking sheet with parchment paper. Place all of the marshmallows onto the baking sheet so that they are evenly distributed.
- In small saucepan over medium-low heat, melt caramels and stir in heavy cream. Add in kosher salt. Leave on low heat (and stir every once in awhile) while you prepare the other ingredients.
- In large saucepan or pot, melt butter on low. While butter is melting, set oven to broil and broil marshmallows for 1-2 minutes or until the tops are a dark brown color (I like some of mine to be burnt, but you can take the pan out earlier if you don’t like that). Immediately after marshmallows are done, scrape them off the parchment paper into the melted butter and stir in vanilla extract. Once there are no longer big chunks of marshmallow, pour in the cereal and stir. Once the cereal is fully coated, gently fold in the caramel sauce.
- Gently press the cereal mixture into the pan until even. Don’t squash down the mixture too much or it can get tough and hard to eat later on. I like to use a rubber spatula sprayed with cooking spray for this to minimize sticking. You can sprinkle another pinch of kosher salt over the squares if you like. Allow mixture to cool. Cut and serve.
- Regular Rice Krispies contain malt, so they are not gluten-free. Kellogg’s does make a gluten-free Rice Krispies cereal now, but there are other brands out there, too. I used Barbara’s. You can also use premade salted caramel sauce if you don’t have any caramels or if you want to cut the prep time down.