Caramel Rice Krispie Treats

During the summer months, I like to get my children involved in the kitchen. I try to choose simple recipes with steps that will allow them to participate in the process. Rice Krispie Treats is one of those recipes with lots of steps where the kiddos can get involved – counting the marshmallows (40 large marshmallows), measuring the rice krispies, and pressing the treats into the pan are all steps that my children can complete safely. Sometimes, it’s nice to add a little flair to simple recipes, and this is one of my favorite ways to spice up rice krispie treats. I served these at book club a few days ago, and they were a big hit. Just make sure to allow them to set in the refrigerator for a few hours before serving, or they’re VERY sticky!

Caramel Rice Krispie Treats

• 2 TBS unsalted butter
• 1 10 oz package large marshmallows
• 1/2 C caramel ice cream topping
• 6 C crispy rice cereal
• 3/4 C heavy cream
• 2 C chocolate chips

Melt butter over low heat in a large pot. Add marshmallows and stir until completely melted. Remove from heat. Stir in caramel topping.

Add cereal, and stir until cereal is well coated. Pour into a 9X13 cake pan that has been coated with cooking spray. Using wax paper, press evenly into pan.

To make the chocolate ganache, place chocolate chips in a heat proof bowl. Heat cream on the stove until almost boiling. Pour cream over the chocolate chips and whisk until chocolate is fully melted and glossy. Pour ganache over rice crispy treats and gently shake the pan to evenly distribute the chocolate.

Allow to set in the refrigerator for at least a couple of hours. Cut into rectangles and serve.