I love Rice Krispy Treats. Ever since I was a little kid I remember begging my mom to make these confectionary gems. Little did I know just how simple and easy they were to make.
I decided to make some Rice Krispy Treats that were extra special by adding some caramel to the mix and topping them with some more caramel and chocolate. They are a decadent and delicious treat that I am sure you and your family will love.
Caramel Rice Krispy Treats
Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
– OR –
4 cups miniature marshmallows
1/2 lb. CC Confectionary Madagascar Vanilla Caramel or other fine caramel, divided into 1/4 lb. pieces
6 cups Rice Krispies
3 oz. milk chocolate, chopped
1 tsp. half & half
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add half of the caramel and melt into the marshmallow mixture on low. (See the picture below for what your mixture will look like.) Remove from the heat.
Add Rice Krispies. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
In a microwave safe bowl combine caramel & half & half. Microwave in 30 second increments until melted. After each 30 seconds, remove caramel from microwave and stir. Drizzle over Rice Krispy Treats.
In another microwave safe bowl add chocolate. Microwave in 30 second increments until melted. After each 30 seconds, remove chocolate from microwave and stir. Drizzle over Rice Krispy Treats.
Cut into 2-inch squares. Best if served the same day.
So I think by now you have figured out that I have a slight infatuation with caramel. For me, it is one of those ingredients that adds a special something to the ordinary and I love to add it to desserts to give it that extra “oomph.”
So with that, I have to introduce my recipe for Salted Caramel Ice Cream. Imagine luscious vanilla ice cream and then flavor it with delicious, buttery, creamy, slightly salty caramel. This ice cream is divine. Generally I am not one to brag, but I have to toot my own horn on this one. It is really, really, REALLY good. Toot, toot!
Salted Caramel Ice Cream
Ingredients
1 pound CC Confectionary Madagascar Vanilla Bean Caramels with Fleur de Sel or other fine butter caramel with fleur de sel
2 1/4 cups half & half, divided
1 cup milk
1/4 c. sugar
2 eggs
1 egg yolk
Directions
In a microwave safe bowl add salted caramel and 1/4 cup of the half & half. Microwave in 30 second increments until it is smooth. Let cool.
Meanwhile, bring remaining half & half, milk, and 1/4 cup sugar to a slight simmer, stirring occasionally.
Lightly whisk eggs in a medium bowl, then add half of the hot mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.
