Caramel Chip Crumb Rice Krispie Treats
caramel chip crumb rice krispie treats
Total time time: 25 minutes
Yield: 1 8x8 pan of treats
Ingredients
Caramel
Granulated sugar: 1/2 cup (100g)
Water: 2 tablespoons
Heavy cream: 1/4 cup
Unsalted butter: 1.5 teaspoons (1/2 a tablespoon)
Kosher salt: 1/4 teaspoon
Vanilla extract: 1/4 teaspoon
Rice Krispie Treats
Unsalted butter: 6 tablespoons (3/4 stick, 85g)
Mini marshmallows: 5-1/2 cups (1 10-oz package, 283g)
Rice krispies cereal: 3.5 cups (105g)
Wavy potato chip crumbs: 1 cup (65g)
*Flaky salt (Maldon): For sprinkling
*Optional
A Few Notes:
These are a dreamy salty sweet combo
Whatever kind of wavy salted chips you have on hand will work here. When I mentioned this recipe to my brother, he told me he was picturing salt & vinegar chips - if you try this, please email me (lol!)
To make your chip crumbs: put the chips in a big Ziploc bag, seal it - making sure there’s no air left in the bag, then smash them with a rolling pin.
Yes, you can make caramel!
You can double this recipe for a 9x13 pan.
Using vegan marshmallows is OK! They will probably take longer and more stirring to melt.
Pairs Well With:
*Special equipment: 8x8 square baking pan, parchment paper
The How To (Caramel):
Line the bottom and two sides of an 8x8 square baking pan with a long strip of parchment paper. Butter the parchment paper and exposed sides.
Fill a medium bowl with a couple of inches of ice water and set aside.
Add the granulated sugar and water to a medium heavy bottomed pot. Cook the mixture over medium heat until the sugar dissolves and the mixture turns a medium-dark amber color. Just hang tight and don’t stir - if you do, it will get clumpy! When the mixture turns golden, remove it from the heat and whisk in the cream, butter, kosher salt, vanilla. It will foam up a bit here - make sure to step back!
To cool the caramel, pour it into a small heat proof bowl and place the bowl to float inside the medium ice water bowl you prepped earlier. Make sure no water gets in your caramel! Stir occasionally, and take it out of the ice water when it’s cool but still thin enough to drizzle.
The How To (Rice Krispie Treats):
In a large pot, melt the butter over medium heat. Add the marshmallows and stir until smooth. Turn off the heat. Add the rice krispies and chip crumbs and stir until completely coated.
Transfer the mixture to your prepared pan. Gently spread it out into an even layer, but don’t press it down (we don’t want dense rice krispie treats!). Let it cool for five minutes, then drizzle the caramel over the top. This doesn’t have to be pretty - the caramel will drip down into the treats in a delicious way. If you really love caramel, use it all. If you love caramel a medium amount, use 1/4 cup of it.
Sprinkle flaky salt over the top (optional!). Let cool for an hour, then cut into squares and eat.
These keep for a few days, sealed in an airtight container.
