Caramel Sea Salt Crispy Rice Treats

Recipe courtesy of Treat House
Show: Unique Sweets Episode: Sweet Reinvention
TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: 40 min
Cook: 10 min
YIELD: 25 crispy rice treats
LEVEL: Easy

ingredients

  • Cooking spray
  • Fifteen 3/4-inch caramel candies
  • 11 tablespoons unsalted margarine
  • 7 1/2 cups miniature marshmallows
  • Pinch kosher salt
  • 5 cups crisp rice cereal
  • 2 tablespoons amber-colored sugar crystals, such as sugar in the raw, optional
  • 1 1/2 tablespoons grey sea salt flakes
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cut each caramel candy into three 1/4-inch pieces for a total of 45 slices.

Line the bottom and sides of a 9-by-9-inch baking pan with aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly spray the foil with the cooking spray.

Melt 8 tablespoons of the margarine in a large saucepan over low heat. Stir in 4 1/2 cups of the marshmallows and cook until almost melted. Add the pinch of salt. Remove from the heat and cool for 1 minute. Stir in 20 of the caramel slices just until they begin to melt. Stir the rice cereal into the marshmallow mixture until the cereal is thoroughly coated. Press the mixture evenly into the prepared pan. Set aside to cool.

Melt the remaining 3 tablespoons of margarine in a small saucepan over low heat. Add the remaining 3 cups of marshmallows and cook, stirring often, until everything has melted and the mixture is smooth. Spread the mixture over the cooled treats using a lightly-greased spatula. Cool for 20 minutes or until the topping is set.

Lift the treats from the pan using the foil sides as handles. Place them on a cutting board and sprinkle with the sugar if using. Cut the treats into 25 squares with a lightly-greased large chef's knife. Top each square with one of the remaining caramel slices and sprinkle with the sea salt.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.