Salted Caramel Rice Krispie Squares
How are you doing on this beautiful Monday morning? We hope you had a wonderful weekend! Ours was full of recipe testing, football (Seahawks won!), and watching Friends on Netflix.
Football season has started and that means the end of summer baking is upon us! But it also means lazy Sundays watching football, watching the Buckeyes play on saturday, the start of our favorite tv shows, and of course, fall baking. All things pumpkin spice, apple, and many flavors of pie! We thought we would start the fall baking season off right: with some caramel.
This recipe may take a little bit of extra effort, but let us be the first ones to tell you, it is totally, 100% worth the work. They’re sure to impress anyone, they are that good! These bars are perfect for any holiday party, football game, or work gathering. And if you take them to work, you will definitely be the loved one of the office!
When you watch the video at the end of this post, you will see that when we were dumping the rice krispies into the pan, we dumped it out over the handle. So, it got all sticky and covered in cereal. 🙁 What was actually happening was Georgia was trying to help me pour the cereal by grabbing the pot to hold it for me. She grabbed the bottom of the pot. The one we’d just pulled off the stove. As Ron would say: Bloody Hell! 😉 Yup. Ow. Honestly, that’s not the first time we’ve done something like that, it’s a pretty regular thing in our kitchen, haha.
These bars are pretty easy to make, though. They take a little extra work and time, but like I said, they’re completely worth it! You may be tempted to just melt caramels from the store, but don’t do it! The homemade caramel is so much better! I would also like to note that you can use as much or as little chocolate as you want. If you really like chocolate, put more on! If you aren’t a fan, don’t put on as much. We’re going to be honest here, this was all the semi-sweet chocolate that we had (thought we had more, but guess not….). That’s okay though, because we actually thought this was the perfect amount. When you pour it on, it’s not going to look like enough at all, but it is, don’t worry! Also, the salt isn’t a must if you don’t like that kind of thing. We definitely recommend that you give it a try, though, as it goes perfectly with this dessert.
The caramel recipe is adapted from the book: Chocolates and Confections by Peter P. Grewling, you can buy it here on amazon. If you love candy making or want to start making candy, this book has some really great recipes in it. We’ve loved everything we’ve made from it so far! We haven’t gotten through the whole thing yet, so let us know what your favorite recipes in it are so we can make sure we try them!
For the Rice Krispie squares:
1/4 cup (4 tbsp) butter
4 cups mini marshmallows (1- 10 oz bag)
5 cups Rice Krispies cereal
For the Caramel:
1/2 cup water
2 cups sugar
1 can (14 oz) sweetened condensed milk
1 cup light corn syrup
12 Tbsp (1 1/2 sticks) butter, cut into cubes
1 tsp salt
2 tsp vanilla
For the Chocolate Layer
5 oz semisweet chocolate
Sea Salt, for sprinkling
For the Rice Krispie Squares:
- Butter a 9×13 in pan and set aside.
- Melt the butter in a 3 qt pan. Add the marshmallows and cook over low heat until all the marshmallows are melted, stirring constantly.
- Mix in the Rice Krispie cereal until evenly coated. Dump the coated cereal into the prepared pan and with a buttered spatula or buttered hands, press firmly into the pan.
- Put the rice krispies into the fridge until your caramel is done.
For the Caramel:
- Mix together the water, sugar, sweetened condensed milk, corn syrup, and butter in a 4 qt pot. Bring this to a boil while stirring constantly with a heat resistant spatula.
- Once its boiling, add your candy thermometer and cook to 242F, while continuing to stir.
- Once the right temperature is reached, turn off the heat and stir in the salt and the vanilla.
- Let the caramel cool without touching it for 10 minutes or until it reaches 220F. Pour the caramel over the prepared and chilled marshmallow treats.
- Place in back in the fridge and let it chill for 45 min. At this point it should be about room temperature.
- Melt the chocolate and evenly spread it over the caramel layer. Sprinkle with sea salt. Place it back in the fridge until the chocolate is set.
- Cut and enjoy! (and try not to eat them all at once 😉 )
We hope you enjoy these as much as we did (if you do, they’ll be gone before you know it!) If you try these, have a comment or question, let us know in the comments below, via email: firstname.lastname@example.org, or on instagram/ Facebook: @unchartedbakers.
Have an awesome week, and may you always have a cookie in your cookie jar!