Time 45m Yield 9 servings Number Of Ingredients 7 Steps:
Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan. In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula. Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat. Add the rice cereal to the pot and stir to combine. Let cool slightly. Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top. Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve. Enjoy!
Yield 20 treats Number Of Ingredients 12 Steps:
Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes. Gently whisk in 1 piece of butter at a time until melted and incorporated. Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month. Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper. In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes. With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated. Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes. Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes. Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes. Once cooled, invert the treats onto a cutting board and cut into 2-inch squares. Enjoy!
