My cousin has been raving about this recipe, so I had to give it a try. And although I truly thought these Brown Butter Rice Crispy Treats were my favorite, this new recipe may have taken the top! Salted caramel added to crispy treats is PURE GENIUS. Sprinkled with a little sea salt at the end, you are not going to believe how amazing these are!
Salted Caramel Rice Crispy Treats
Makes a 9x13 pan
6 cups gluten free crisp rice cereal
1/2 cup butter
1/2 cup dark brown sugar
1/4 cup heavy cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1 teaspoon kosher or flaked sea salt, plus more for sprinkling on top
1 (10 oz.) bag miniature marshmallows, reserving 1 cup
In a large mixing bowl, combine the crisp rice cereal and reserved cup of marshmallows. Set aside. Butter a 9x13" baking dish. In a large heavy pan, melt the butter over medium-high heat, stirring constantly. When melted, reduce heat to medium and add the brown sugar, whipping cream, and corn syrup. Bring to a boil and cook for 7 minutes, stirring constantly, until it becomes thick and syrupy. Remove from the heat and add the vanilla and salt. Stir in the marshmallows until they are melted and smooth. Pour over the cereal and marshmallows in the large mixing bowl and stir to coat evenly. Press into the prepared baking dish and sprinkle with a little more salt. Allow to cool completely, then cut into squares.
Gather your ingredients. You will need a GF crispy rice cereal, butter, brown sugar, heavy cream, light corn syrup, vanilla, salt, and miniature marshmallows.
To start, measure the 6 cups cereal and 1 cup marshmallows into a large mixing bowl. Butter or grease a 9x13 baking dish. (*Tip* With crispy treats, I can taste the cooking spray, so I like to just rub a stick of butter around the dish.) Measure out the rest of your ingredients you are ready to use them when you need to.
In a large, heavy pan, melt 1/2 cup butter (1 stick) over medium high heat. Then turn down to medium heat and add 1/2 cup dark brown sugar (I used light and it was also good), 1/4 cup heavy cream, and 1 tablespoon light corn syrup. Bring to a boil and cook for 7 minutes, stirring constantly. It will turn into caramel at the soft ball stage (if you've ever made caramel popcorn you've done this). Once it's golden and thick, remove from the heat and add 1/2 teaspoon vanilla.....
.....and 1/2 teaspoon kosher salt. Stir to combine. Pour in the marshmallows and stir until completely melted.
Pour the caramel mixture over the cereal and reserved marshmallows. Stir to coat evenly.
Press the mixture into your buttered dish. I use my butter wrapper to do this. No sticking!
Allow the treats to cool before cutting.
Even after cooled, they are so gooey and delicious.
The salted caramel mixed with the marshmallows is heavenly.
Like I said, I didn't think anything could beat brown butter, but these treats have won my heart!
My family agrees and that is why the entire pan is empty within hours. I guess I'll just have to make more!
Recipe Source: Recipe adapted from a recipe shared with me by my cousin, Melanie McKenzie. We share a bond as we are the only ones in our extended family with kiddos who have celiac disease. So happy we can share recipes!