Thursday, May 29, 2014

Sea Salt Caramel Rice Krispie Bars

I posted a pic yesterday of these fabulous bars!    Our church secretary told me they were so good they were almost evil!  She's so funny and I love her.  Anyway, here's the recipe as I received it from a Bob Martin of Green Valley, AZ.

Sea Salt Caramel Rice Krispie Bars

For the Caramel sauce:
1 (14 oz) bag of caramels unwrapped (about 50)
1 (14 oz) can sweetened condensed milk
 1/4 cup unsalted butter

For the Squares:          
1/4 cup unsalted butter
1 (10.5 oz) bag miniature marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes
8 cups Rice Krispie cereal

Make the Sauce:
Stir the ingredients in a medium saucepan over medium-low heat until melted and smooth.
Remove from heat.

Make the Squares:
Line a 13" x 9" baking pan with non-stick foil, extending 2" beyond the edges.
In a 6 quart pot, melt the butter over medium-low heat.
Add marshmallows and stir with a rubber spatula until almost melted.
Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the caramel sauce.
(Set aside the rest of the caramel sauce for later use.)
Continue to stir until the mixture is blended and smooth.
Remove from heat.
Stir in the cereal until it's evenly coated with the marshmallow mixture.
Press mixture into the pan in an even layer and cool completely.
Reheat the remaining sauce until soft enough to spread over the cooled cereal, then spread evenly.
Sprinkle with the remaining 2 teaspoons of sea salt.
Cool, then remove from the pan and peel off the foil.
Cut into approx. 24 squares.
Store in an airtight container.

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