There’s something about rice krispy treats that make them so darn irresistible. The best part is that you can dress ’em up or eat them plain. Salted peanut butter ones are fabulous, as are the salted caramel. Just depends on your mood. The trick to making addicting rice krispies, which may/may not be a good thing, is to pack it down so that it’s a nice and dense. Think rice krispy brick! Also, I prefer using Trader Joe’s Rice Crisp cereal more than the traditional brand because it has a heftier crunch to it.
- Rice Crisp Cereal, 8 cups
- 12 oz. Jet Puff Mini Marshmallows
- 5 Tablespoon Coconut Oil (or Butter)
- Salted caramel sauce, 2/3 cup
- Maldon Salt (optional)
Make the salted caramel sauce ahead of time. I tend to have a jar of it in my fridge at all times. It’s the perk of constant boxes of butter in my fridge and I’m needing to find ways to use remaining heavy cream.
Line a 9×13 baking dish with parchment paper. Over medium heat, melt coconut oil or butter and marshmallows in a pan/pot. While it’s melting, pour cereal into a large mixing bowl that will allow you to marshmallow mixture with cereal and doesn’t pool over. It’s not fun cleaning up cereal debris. Once the marshmallows have fully melted, take a spatula to scrape all the mixture to pour over the cereal and gently mix into cereal so that all the cereal is coated evenly. Pack it into the pan, I do this with a large flat pancake style spatula, and drizzle caramel sauce over the cereal. You can spread the caramel over the cereal to evenly distribute it and sprinkle with crushed maldon salt. Put in the freezer for at least 1 hr. Up to 3 hrs. This allows it to set and for you to do a nice clean cut when you slice ’em up. Remove the entire rice crisp block onto a cutting board and cut into desired size!