Salted Caramel Rice Crispy Treats with Milk Chocolate Ganache
Let’s take a ride back to childhood… but make it a little fancier.
That’s right. Today I am giving you a rice crispy treat recipe. You’re welcome. I love gourmet food. Fancy food, if you will. But occasionally I have the cravings of a 12 year old girl. And I always have a sweet tooth, enter this rice crispy treat recipe.
This recipe has all the traditional ingredients of your basic rice crispy treat. Marshmallows, butter and of course, Rice Crispy cereal. You know how it goes, put the marshmallows and butter into a pot and put it over medium heat. Continue stirring until it becomes the most delicious, creamy marshmallow fluffiness (that’s a technical term). Then you’ll add in the cereal and mix it all together. Next you will pour the mixture into a baking pan and spread it evenly. Now, here’s where it gets fun.
You’re going to take an entire far of caramel and pour it over the top of the rice crispies. It will slowly sink it’s way through the rice cereal and flavor every. single. bite. And we aren’t stopping there. Now you’re going to pour melted milk chocolate over the caramel layer. This layer will remain on top and harden into a delicious, fudge like topping. And last but not least, on top of the chocolate, sprinkle a little bit of sea salt. The combination of milk chocolate, caramel and sea salt is pure perfection. Pour those flavors into a classic treat like rice crispies and you’ll be in childhood heaven… just a little bit fancier.
1 14-16 oz. bag mini marshmallows
6 Tbsp. butter
1 tsp. vanilla extract optional
5-6 C. Rice Krispie Cereal
1 jar caramel topping
course sea salt
2 C. Milk Chocolate chips
In a large pot over medium heat, melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.
Add in Rice Krispie Cereal and gently fold until combined.
Dump into a 9x13 pan that is sprayed with nonstick cooking spray. Use a spatula to create an even layer.
Pour jar of caramel over the top of the rice krispies.
Melt milk chocolate in a microwave safe bowl in 30 second increments until completely smooth.
Pour over the caramel layer and use a knife to spread evenly.
Chill in the refrigerator until chocolate has hardened, at least 1-2 hours.
Sprinkle with sea salt and cut into squares.