That mischievous line from Harry Potter — “I solemnly swear that I am up to no good” — popped into my head as I came back from the corner shop with nothing but marshmallows and Rice Krispies. Sometimes the simplest, naughtiest impulses lead to the most delicious results. These salted caramel Rice Krispies treats are proof: quick to make, and dangerously moreish.
I have an almost irrational love for salted caramel — and any caramel, really — especially since I discovered Himalayan pink salt. The chocolate topping on mine came from bars I had on hand, but it’s optional if you prefer your Rice Krispies treats classic and uncomplicated. The caramel and a touch of coarse sea salt are what give these squares their grown-up edge.
Is there a secret to perfect Rice Krispies treats? My theory: more butter, slightly fewer Rice Krispies, and plenty of patience. I’d never made these until recently, and now I’m converted. They require little effort but return huge rewards — especially with appreciative kids around. The chocolate layer can be a bit dominant, so omit it if you prefer a lighter flavour. I’m tempted to experiment with peanut butter next time — peanut butter, caramel and chocolate is one of my all-time favourite combinations.
Salted Caramel Rice Krispies Treats
Ingredients
- Salted caramel
- 150 g caster sugar (5.3 oz / 2/3 cup)
- 30 ml water (1/8 cup)
- 100 ml double cream (3.3 fl oz)
- 30 g unsalted butter (2 tbsp)
- Pinch coarse sea salt (do not use table salt)
- 100 g unsalted butter, cubed (3.5 oz)
- 190 g Rice Krispies (about 6 cups) — you may not need them all
- 40 large marshmallows, halved
- 4-5 tbsp salted caramel (warm if set)
- 1 tsp vanilla paste (optional)
- 150 g milk chocolate, chopped (plus 1 tbsp butter — optional)
- Use a mix of milk and dark chocolate if you prefer
- 3-4 tbsp extra caramel to drizzle (optional)
- Pinch sea salt to sprinkle on top
Instructions
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Make the caramel: warm the double cream briefly until just lukewarm and set aside.
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In a medium heavy-bottomed pan, combine the sugar and water. Bring to the boil and, swirling the pan, cook until the sugar turns a golden caramel colour. Remove from the heat and carefully pour in the warm cream — the mixture will bubble and rise.
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Stir in the butter until melted and incorporated, then add a generous pinch of sea salt. Strain the caramel through a fine sieve into a jar and let it cool. Store leftovers in the fridge.
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Line a small deep-sided tray (about 20 x 28 cm / 8 x 11 in) with baking paper, leaving an overhang to lift the treats out later.
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In a large pot, melt the cubed butter over very low heat, stirring occasionally.
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Add the halved marshmallows and vanilla paste (if using) and gently melt while stirring over low heat.
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When the marshmallows are almost completely melted, remove from the heat and gradually fold in the Rice Krispies and a few tablespoons of salted caramel. Stop adding cereal when the mixture becomes stiff — you may not need all of it.
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Spoon the sticky mixture into the prepared tin and press down firmly using a sheet of baking paper. Chill in the fridge until set while you melt the chocolate.
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Melt the chopped chocolate and optional butter in a heatproof bowl set over barely simmering water, stirring until smooth.
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Pour the melted chocolate over the set Rice Krispies layer and smooth to the edges. Add three lines of caramel along the long edge and drag a chopstick through them to create a feathered effect. Sprinkle with a little sea salt.
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Return to the fridge until the chocolate is firm — a couple of hours is usually enough.
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Use the paper overhang to lift the slab from the tin, peel away the paper, and cut into squares with a sharp knife.
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Store any leftovers in the fridge and bring to room temperature before serving for the best texture and flavour.
Notes
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