Every year at work, we have a Halloween potluck lunch. I usually try to come up with something seasonal and festive, like monster cupcakes or a pumpkin/gingerbread/cool whip trifle. So I stuck with the dessert theme again this year (seems to be common when I’m bringing food for a group gathering) and made pumpkin bread and salted caramel rice krispie treats. I’m not a bread baker, so it wasn’t made from scratch — I have Trader Joe’s to thank for that mix. But you can’t beat it — they have the best seasonal bread/cake mixes! I love their gingerbread mix, too — makes amazing cupcakes.
Anyway, on to the tasty fall treat — Salted Caramel Rice Krispie Treats!! I happened upon this recipe on Pinterest late Monday night and after reading the lovely blogger’s post about making them, I decided I needed them in my life. Who doesn’t love rice krispie treats? And with salt and caramel mixed in? Match made in Heaven. So thank you to A Cozy Kitchen for the recipe idea!
1/2 cup of sugar
2 tablespoons of water
2 tablespoons of butter
1/4 cup of heavy cream
1/8 teaspoon of salt
3 tablespoons of butter
1 package (or 10 oz.) of marshmallows
6 cups of Rice Krispies
Combine the sugar and 2 tablespoons water in a medium saucepan. Don’t even think about using Splenda – it disappears as soon as you add water! I learned that the hard way. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. This will take several minutes — be patient. While the sugar and water are combining, microwave the cream until just warm.
Take the sugar mixture off the heat and add the room temperature butter. Whisk the butter in, making sure it’s totally combined. Add your warmed cream and whisk vigorously, then add the salt. Set aside.
In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel. Stir until thoroughly combined.
Add Rice Krispies cereal. Stir until well coated with a buttered spatula.
Using wax paper, evenly press mixture into 13 x 9 inch pan coated with cooking spray. Let cool. Cut into 2-inch squares. And of course, test one out, because you need to make sure they’re not poisonous before serving them to anyone. 😉 Happy Halloween!