Wednesday, September 4, 2013

The One With the Ultimate Crispy Rice Treats

Every summer we create a summer bucket list of things to do. I'm pretty happy to say we've accomplished lots on that list this year. We went to the lake house and to a drive-in movie. We saw a couple of concerts outdoors. We've explored some Portland neighborhoods. I painted my toenails mint green. 

These Ultimate Crispy Rice Treats always end up on that list. They're just a summer thing that must be done. I can't believe it wasn't until Labor Day that I actually made these for a barbecue. They're super scrumptious. 

The original recipe (from Mrs. Fields), is different in a few ways and is only half of this one. But you can only buy the ingredients in quantities that easily make a double batch. And they last pretty well in the fridge if they aren't consumed in a few hours (although that is highly unlikely). 

Ultimate Crispy Rice Treats
  • 1 10 ounce bag minus 6 or 7 jumbo marshmallows
  • 1/2 cup (8 ounces) butter
  • 1 1/2 Tablespoons vanilla extract
  • 8 cups crispy rice cereal
For the Caramel Sauce
  • 1/4 cup water
  • 1 cup granulated sugar
  • 6 ounces butter
  • 1/2 cup heavy whipping cream
For the Chocolate Layer
  • 1 cup milk chocolate chips
  • 1 1/2 cups semisweet chocolate chips

Butter two 8x8" or one 9x13" glass pans and set aside.

Prepare your homemade caramel sauce: Measure out your butter and whipping cream and have them standing by, ready to use. In a heavy saucepan, combine the water and sugar over medium high heat. Allow the sugar and water to come to a boil, stirring very little, if at all. Allow the mixture to boil, undisturbed for 8-10 minutes. Watch the sugar as it melts. When the mixture becomes an amber color, quickly stir in the butter, being careful not to be splattered by the boiling. Remove from heat and count to five, then carefully stir in the whipping cream until mixture is smooth. Set aside to cool.

Make your crispy rice layer: In a large pot, melt the butter. Add the marshmallows and stir until smooth. Add the vanilla extract and then the crispy rice cereal, using a spatula to stir and coat the cereal evenly. Divide between the two pans and press until the crispy rice is condensed and has a flat top, but isn't packed too tightly. Pour your cooled caramel sauce over the crispy rice layer and allow it to soak in.

Melt your chocolate chips in the microwave or in a double boiler and then use a spatula to spread evenly over the crispy rice and caramel. Place in fridge to cool and solidify. Remove 10-20 minutes before serving so as to bring the treats to room temperature. 


One of the fun things about these is that they look pretty unassuming. Everyone thinks you've brought the average dessert, but once they take a bite, they will feel differently. And then they will probably eat the whole pan.

3 comments:

  1. That's me. I can eat the whole pan. Easy.

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  2. Those look so good! My kids don't like Rice Krispy treats. Isn't that so strange? I thought everyone liked them. Maybe I could trick them with these. :)

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    Replies
    1. These are much more moist and delicious than regular Rice Krispy treats... I never really liked the regular ones either because they are so hard to eat. Especially when these ones are room temperature and the Rice Krispy part isn't packed too tightly, they are a much more enjoyable experience. Just saying. :-)

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