Decadent Caramel Rice Krispies Squares
1/2 cup butter
400 g Marshmallows
Pinch of salt (optional)
1 tablespoon vanilla extra
9 to 10 cups Rice Krispies
Melt butter and stir in marshmallows and pinch of salt. Stir until smooth. Remove from heat. Add vanilla and rice krispies. stir until well coated.
Pour into buttered 9 X 13 inch . (I use a pyrex glass) cake pan.
The idea for these squares comes from another blog – Pots and Pins.
Nan, makes the rice krispies squares the normal thickness and pours her
caramel over the top. Because her squares are not as thick, some of
the caramel sits on top of the square forming a separate caramel layer.
In my version, I used my caramel sauce which does not contain corn
syrup and because my squares are thicker, the caramel funnels it way
through the whole square.
Caramel Rice Krispie Squares
Prepare rice krispies squares. Set aside.
1 cup butter
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
pinch of salt
Coarse Sea Salt ( I use Maldon Salt Flakes)
Place butter, cream, sugars and pinch of salt in a heavy sauce pan.
Simmer until caramel reaches the soft ball stage.
Remove from heat. Stir in vanilla. Pour caramel over rice krispies
squares. Caramel sauce will slowly seep down through squares.
Sprinkle with sea salt and refrigerate until cold.