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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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These are so dressed up you will not recognize the Rice Krispy treat from the side of the box. This is a series of 5 different varieties from Redbook magazine. Try them all, they look gorgeous together. Ingredients:
1 (14 ounce) bag caramels, unwrapped |
1 (14 ounce) can sweetened condensed milk |
1/4 cup unsalted butter |
1/4 cup unsalted butter |
1 (10 1/2 ounce) bag miniature marshmallows |
1 1/2 teaspoons vanilla extract |
3 teaspoons flaked sea salt |
8 cups toasted rice cereal |
Directions:
1. In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
2. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
3. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
4. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
5. Stir in cereal and press mixture into prepared baking dish.
6. Spread the remaining caramel over top and sprinkle with sea salt.
7. Let cool completely, peel off foil, and cut into 24 squares.
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