Chocolate Caramel Rice Krispie Squares with a dash of sea salt makes a childhood treat feel extra fancy! 
Happy February everyone! We made it through a month that felt like a year and I am proud to say that my new year officially starts now. January is always a month with so many expectations and I just can’t deal with all that pressure, so I let it all go from the beginning. I gave my self time to ease into the new year and remove all expectations. I am excited for February, mainly because I love Valentines day and all that comes with it (really all the chocolate that comes with it). But truly, it is a “sweet” holiday and one that gives us all the reasons to show the people we love, a little extra love!
I am excited to start this month off with one of my favorites…Chocolate Caramel Rice Krispie Squares with a dash of sea salt. Rice Krispies Squares always get such little praise, but usually are the first to go at every dessert table that I put them on. They are a childhood treat that grown ups should enjoy as well and chocolate and caramel are the perfect addition.
Chocolate Caramel Rice Krispie Squares
Chocolate Caramel Rice Krispie Squares with a dash of sea salt makes a childhood treat feel extra fancy!
Ingredients
- Brown Butter Rice Krispie Squares:
- 4 Tbsp Unsalted Butter
- 6 Cups Mini Marshmallows, divided
- 6 Cups Rice Krispie Cereal
- Caramel Sauce:
- 1 Cup Caramel Candies
- 2 Tbsp Heavy Cream
- Chocolate Glaze:
- 1 Cup Semi Sweet Chocolate
- 1 Tbsp Coconut Oil
- Garnish:
- Sea Salt
Instructions
- Brown Butter Rice Krispie Squares:
- Line a 9×13 sheet pan with parchment paper
- In a large saucepan on low heat, melt the butter until light golden brown (do not let it burn)
- Add in 5 cups of mini marshmallows and stir continually until the marshmallows are completely melted
- Turn the stove off and add in the rice krispie cereal to the marshmallow and butter mixture
- Stir until completely combine and cereal is coated in marshmallow mixture
- Add in the remaining 1 cup of mini marshmallows and stir quickly to combine
- Spread the rice krispie mixture onto a sheet pan lined with parchment paper
- Lay another sheet of parchment paper on the top of the rice krispies and press down until they are evenly spread onto the sheet pan
- Allow them to cool completely
- Caramel Sauce:
- In a large sauce pan, combine the caramel candies with the heavy cream and warm on medium heat
- Bring the caramel to a boil while stirring and allow it to get smooth
- Remove the caramel sauce from the heat and pour the caramel sauce over the rice krispie sheet and spread to cover the top completely
- Chocolate Glaze:
- In a small microwave safe bowl, melt the chocolate and coconut oil in the microwave stirring every 30 seconds until completely melted and chocolate is smooth
- Once the caramel sauce has set over the rice krispie sheet, pour the chocolate over the caramel sauce and spread until covering the entire top
- Allow the chocolate to cool and dry completely before cutting into squares
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