Soft andchewy rice krispies treats flavoredwith the nuttiness of browned butter and a gooey layer of caramel-infused marshmallow creme!
In this world, there are treats that you share with your friends….and then there are treats that you share with NO ONE.
For me, this is one of those treats…
These rice krispies treats are loaded with the golden sweetlusciousnessof caramel…
the heavenly nuttiness of browned butter…
and never-endinggooey strings of marshmallow that hangon for dear life.
In cases like this, it’s OK to let go of your Mother Theresa tendencies and embrace the Gollum inyou.
My Precious….
Everyone knows thattheBESTrice krispies treatsare the ones that are ULTRAgooey. Obviously. These rice krispies treats turned outespecially soft and gooey thanks to two of thestickiest ingredients in the world–caramel and marshmallow creme. These two ingredientswere pretty mucha match made in sweet, sweet Heaven.
Being a caramel fanatic, I always have caramel on hand. Whether it’s caramel syrup for ice cream or soft chewy caramels for devouring, I’m always well-stocked. Looking through my caramel stash, I decided to go with a bag of these super addictiveLancaster caramels–soft, rich, and PERFECTin these treats.
Because there just wasn’t enough sticky ooey gooeyness already, I decided to stuff these treats witha layer of caramel-infused marshmallowcreme.
Just for added “sticky” insurance…
No, you are not dreaming right now.
Whenever a recipe calls for melted butter, I almost always brown the butter. I mean, why not? All you have to do is cook the butter a little longer. Plus, who wouldn’t want that extra flavor and added nuttiness? It’sa simple step to turn this traditional kiddie treat into something more sophisticated.
Of course, you probably won’t look so sophisticated with sticky fingers and strings of marshmallow hanging from your chin onceyou’vewolfed down an entire square in 3.5 seconds.
But who cares, when they’re THISgood?
But enough small talk, let’s get to the good stuff!
First, butter or spray a 9×13 inch dish with non-stick spray. Stir the caramel topping into the marshmallow creme. Set aside.
In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. At this point the butter can go from nicely browned and nutty to burnt in a matter of seconds, so KEEP YOUR EYE ON THE PAN!
Once the butter has browned, add the caramels, sweetened condensed milk and salt. Continue stirring until the caramels have melted and mixture is smooth.
Turn heat down to low, add the marshmallows (reserving 1 cup), and stir until almost all of the marshmallows have melted.
Once melted, take the pan off the heat, add the reserved cup of marshmallows to the mixture, then immediately pour into the bowl of cereal. Stir until evenly coated.
Press half of the rice krispies mixture into the prepared pan. Pour the caramel-marshmallow creme mixture over the rice krispies and spread evenly. Pour the last half of the rice krispies mixture on top of the marshmallow creme and press into an even layer. Allow to sit at room temperature for at least two hours before cutting into squares. If you can’t wait that long, you can always pop the pan in the refrigerator for an hour instead.
Soft and chewy rice krispies treats flavored with the nuttiness of browned butter and a gooey layer of caramel-infused marshmallow creme!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Setting Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 24 Squares
Ingredients
- 1 (7 oz) container marshmallow creme
- 3 Tablespoons caramel topping
- 12 cups crisp rice cereal
- ½ cup unsalted butter
- 6 ½ ounces caramels (about 30), unwrapped
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon salt
- 8 ounces marshmallows (reserve 1 cup)
Instructions
Butter or spray a 9x13 inch dish with non-stick spray. Stir the caramel topping into the marshmallow creme. Set aside.
Place cereal in a large bowl.
In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it'll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
Once browned and nutty, add the caramels, sweetened condensed milk and salt. Continue stirring until the caramels have melted and mixture is smooth. Turn heat down to low, add the marshmallows (reserving 1 cup), and stir until almost all of the marshmallows have melted.
Once melted, take the pan off the heat, add the reserved cup of marshmallows to the mixture, then immediately pour into the bowl of cereal. Stir until evenly coated.
Press half of the rice krispies mixture into the prepared pan. Pour the caramel-marshmallow creme mixture over the rice krispies and spread evenly. Pour the last half of the rice krispies mixture on top of the marshmallow creme and press into an even layer.
Allow to sit at room temperature for at least two hours before cutting into squares. If you can't wait that long, you can always pop the pan in the refrigerator for an hour instead.
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