Baking Tuesday – Choc Swirl Salted Caramel Rice Krispy Treats
So, I took a week off from blogging to spend a warm, beautiful, relaxing (probably having to do with being kids free!) 10th Anniversary trip to Aruba with the hubby. We have been back for 2 days and alas Baking Tuesday is upon us. Needless to say, I have not been grocery shopping yet and I also wasn’t in the mood to spend any amount of time in the kitchen where there is more than enough laundry and work emails to catch up on! I came across this recipe on Pinterest and it looked yummy. The ingredients were all on hand and it was a quick recipe. It isn’t quite “baking”, in the sense that you have to put anything in the oven but still worth the effort, as minimal as it was.
In the original blog post with this recipe she suggested adding chocolate chips as a variation. I added 1/2 a cup after pressing the krispy treats into the bar pan and before pouring on the hot caramel. Thus, the swirls were made. I only made a 1/2 batch of the caramel because the original photo made it look like there was a TON. In the bar pan, the thinner layer of caramel was plenty!
These are pretty good and an easy crowd pleaser so, I will probably make them again. I am also going to try about a gazillion more recipes from that blog!
Choc Swirl Salted Caramel Rice Krispy Treats
adapted from Pots and Pins
Rice Krispy Treats (just like the recipe on the box)
6c Rice Krispies
1 bag marshmallows
Melt butter, add marshmallows. Stir until melted. Add in cereal, stir to coat. Press into buttered baking pan/sheet
3/4c corn syrup
On high heat, bring sugar, butter, corn syrup and half the cream to a boil. Reduce heat to medium. Add the rest of cream, stir until combined then bring mixture to softball stage (240 on candy thermometer or forms a soft ball when a bit is dropped into ice water). Do not stir, will take about 20 minutes. Remove from heat, add vanilla and stir.
Optional – chocolate chips (I used 1/2c semi sweet chips)
Pour caramel sauce over krispy treats. Let set for about 3 minutes and sprinkle top with sea salt, as desired.