You know that line from Harry Potter “I solemnly swear that I am up to no good”? In HP it is used to activate the Marauder’s Map but I think it applies here so well… It is the first thing that popped in my head as I returned home from the corner shop armed with bags containing nothing but marshmallows and Rice Krispies. Sometimes you just have to be up to no good in order to end up with something so sinfully delicious yet incredibly easy to make.
My love of salted caramel (really, caramel of any description) really knows no bounds – especially since I got my hands on some Himalayan Pink Salt. The chocolate on top of these bad babies comes courtesy of Green & Blacks who send me some bars to keep me going (you have to try their new Thin bars – totally addictive and a total misnomer) but I have to admit it is optional if you are a Rice Krispies treat purist (hello – meet my husband).
Is there a secret to successful Rice Krispies Treats? Well… I think the secret is more butter and fewer Rice Krispies… but, I admit, I am no expert. I literally have never made RK treats before (how??) but having made them once I am now a convert. So little effort, so much love in return (especially from my 4 year old – he gets very loving when there are treats involved). I have to say the chocolate topping is slightly overpowering in terms of taste. You can leave it out – completely optional – but it does make these treats look extra special. I may have to play around with peanut butter next time – peanut butter, caramel & chocolate being one of my favourite combinations EVAH!
- Salted Caramel
- 150g | 5.3oz | ⅔ cup (caster) sugar
- 30ml | ⅛ cup water
- 100ml | 3.3 fl oz double cream
- 30g | 2 tbsp unsalted butter
- Pinch coarse sea salt (do not use table salt)
- 100g | 3.5oz unsalted butter, cubed
- 190g | 6 cups Rice Krispies (you may not need to use them all)
- 40 large marshmallows, chopped in half
- 4-5 tbsp salted caramel (warm it up if it has set)
- 1 tsp vanilla paste (optional)
- 150g milk chocolate, cut into small pieces + 1 tbsp butter (optional)
- (use a mix of milk and dark chocolate if you prefer)
- 3-4 tbsp caramel to drizzle over the treats (optional)
- Pinch sea salt to sprinkle on top
- Make the caramel. Put the double cream in a small measuring jug and microwave for 20 seconds until barely warm. Set aside.
- Put the sugar and water in a medium heavy-bottomed pan. Bring to the boil and cook, swirling the pan, until you have a golden caramel – this will take several minutes.Remove the caramel from the heat and pour in the cream – be careful, this will cause the caramel to bubble and rise in the pan.
- Add the butter and stir until it melts and is incorporated. Add a generous pinch of sea salt and stir it Strain the caramel through a fine sieve into a jar and cool. Store in the fridge if you have leftovers.
- Line a small deep-sided tray with baking paper – mine measured 20x28cm (8x11in). Let the edges of the paper overhang – it will help you lift the treats out of the tray.
- Put the butter into a large pot and melt gradually, stirring occasionally, over very low heat.
- Add the marshmallows and vanilla paste (if using) and allow them to gently melt while stirring over low heat.
- Once the marshmallows are ALMOST completely melted, turn the heat off and start gradually stirring in the Rice Krispies and caramel. When the mixture becomes stiff and difficult to stir, stop adding the cereal – you may not need to use them all.
- Spoon the sticky mixture into the prepared tray and then use a piece of baking paper to press over the top and pack it down. Put in the fridge until set – while you prepare the chocolate.
- Put the chocolate pieces and butter in a bowl and set it over a pot of barely simmering water.
- Allow the chocolate to gradually melt, stirring occasionally, until completely smooth.
- Pour the melted chocolate over the treats (once they are set) and smooth to the edges of the tin. Add three lines of caramel along the long edge of the tin and then drag a chopstick through them to create the 'feathered' caramel effect. Add a sprinkling of seat salt.
- Return to the fridge until the chocolate is firm – a couple of hours should do it.
- Lift the treats out of the tin using the paper overhang. Peel the paper off the sides. Use a sharp knife to cut the treats into manageable size (I leave that up to you!).
- If you somehow manage not to eat (or share) them all at once, keep them stored in the fridge but serve at room temperature.
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