Salted Caramel and Dark Chocolate Rice Krispie Treats

11 | October 21, 2012

Warning: these are addictive.

Warning: these are not necessarily good for you… Good for your soul? I would say yes but not so much for your waistline.

Warning: After 3 failed attempts at this recipe using my homemade caramel (the “batter” was just too wet to hold up), I cheated and used store bought caramels and marshmallows. So much for my “whole foods” mantra on this post. They’re rice krispie treats, for goodness sakes. The name alone implies processed ;)

Hope you enjoy.

Salted Caramel and Dark Chocolate Rice Krispie Treats
makes 12-18

  • 4 Tablespoons unsalted butter
  • 1 10 oz package large marshmallows
  • 25 pieces caramel (equal to 200 grams or 7 ounces in weight)
  • 1/3 teaspoon sea salt (a heaping 1/4 teaspoon)
  • 6 cups Rice Krispie cereal
  • 16 oz good quality dark chocolate, preferably tempered*

* tempering chocolate
I just hate it when things get complicated. Tempered basically means the heating and cooling process of chocolate to make it stable and I have yet to master it. If you pour straight melted chocolate without tempering, when it hardens it will “bloom,” meaning it will turn dull and sometimes white specs will form on the surface. To avoid this you can temper chocolate before use (see how to temper by David Lebovitz) or use chocolate candies that are already tempered. Chocolate candies are usually flat and round in shape and you can find them in specialty markets. You can also use chocolate “almond bark.” Unfortunately, using these do not taste as good as a nice smooth chocolate. In my experience, the “bloom” of untempered chocolate does not start until 12 to 24 hours after hardening. Eating chocolate that has bloomed is perfectly harmless it’s just not that pretty.

So, for this simple rice krispie treat recipe you can temper your chocolate as I did (note I still did not succeed as my chocolate bloomed 2 days later but it didn’t matter because the one rice krispie treat left was rock hard anyway), use chocolate candies, or say screw it and opt for using good quality chocolate bar or chips and eat the entire batch of treats before it blooms the next morning (or eat it after the bloom). That’s my two cents and once I actually master tempering I will tell you all about it.

With softened butter, oil, or cooking spray, grease a 13 x 9 x 2 pan. Heat butter in a large pot over medium-high. Cook the butter until slightly golden-brown, about 5 minutes. “Browning” the butter will deepen the flavor and kick it up just a notch.

To the butter add marshmallows, caramel pieces, and salt. Turn the heat to low. Stir constantly until everything is melted and combined.

Turn off the heat and add the Rice Krispie cereal. Gently fold the cereal into the marshmallow mixture until combined. Pour the mixture into the prepared pan and spread it around evenly with your fingers. It helps if your fingers are lightly greased.

See note about tempering above. If you are using chocolate bars, chips, or candies, melt the chocolate at 30 second intervals in the microwave stirring each time until melted. If using tempered chocolate, proceed to the next step.

Pour the melted chocolate on top of the cooled Rice Krispie treats. Spread it on evenly with a spatula. Now’s the hard part Allow the chocolate to cool and harden completely before cutting. Depending on the humidity in the air this could be as fast as 30 minutes or as slow as 2 hours. Try to refrain from putting it into the fridge.

Once the chocolate has set, slice into squares. The size is up to you.

Serve and enjoy. Cheers!

 

    Comments

  • Spencer


    Looks delicious! I would so love to try some. I am sure it tastes amazing.

  • Beth


    These look amazing!!! I just bought rice krispies so that I could make some kind of bars. Now I just need to get caramels!

    Have you ever tried Gulf Wax? It’s what I’ve always used in candy making and seems to keep the chocolate from blooming. I’m not sure about how it affects the taste, though…apparently I don’t have very senstitive taste buds, so I don’t usually notice slight flavor changes!

    • In Sock Monkey Slippers


      No I haven’t heard of it. Thanks for the tip. I’ll have to try it. Thanks!

  • Kari@Loaves and Dishes


    Funny, I just tried to make my own salted caramel rice krispie treats this week end (great minds think alike). I too tried the homemade caramel route, while the treats did taste good, they didn’t have enough of the caramel flavor I wanted. I’m gonna have to give this recipe a try!

  • The Hungry Goddess


    These are so cute!! Perfect for Halloween!

  • Katrina @ Warm Vanilla Sugar


    Mmm these sound lovely!

  • dominique


    I made these today. So delicious :) Perfect for this time of year!!

  • Molly


    I like the way you use chocolate. I love chocolate, prepared in every possible way!! Thank you for this wonderful recipe!!!

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