When I'm in the mood to bake, I check the pantry for that ingredient I bought and didn't use. This time, it was a bag of caramels. Not sure why I bought them but unwrapping each one sure is a pain! How about Salted Caramel Rice Krispie Bars? Just so happens there was a partial box of rice krispies in the pantry. I found a recipe I liked and decided to step it up a notch and brown the butter. Caramel, brown butter and sea salt make an amazing combination of flavors. The nuttiness of the brown butter, sweetness of the caramel combined with the salt make for an oh so good treat! Fortunately, I was taking these to a party or I could have eaten the whole pan.
Brown Butter Salted Caramel Rice Krispie Bars
Recipe Adapted from Redbook
- 1 bag(s) (14-ounce) caramels (about 50), unwrapped
- 1 can(s) (14-ounce) sweetened condensed milk
- 1/4 cup(s) unsalted butter
- 1/4 cup(s) unsalted butter, browned
- 1 bag(s) (10 1/2-ounce) miniature marshmallows
- 1 1/2 teaspoon(s) vanilla extract
- 3 teaspoon(s) sea salt flakes (such as Maldon)
- 8 cup(s) toasted rice cereal (like Rice Krispies)
- Prepare caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.
- Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges.
- In a 6-quart pot, brown the butter. (You could easily skip this and just melt the butter.)
- Add marshmallows and stir with a rubber spatula until almost melted.
- Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.
- Remove from heat. Stir in cereal until it’s evenly coated with the marshmallow mixture.
- Press mixture into pan in an even layer and cool completely.
- Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt.
- Remove from pan and peel off foil. Cut into 24 squares. Store in an airtight container.