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Oh and there’s some caramel (and maybe some sea salt) involved too, but I decided to stop there. For a split second, I though about maybe, possibly dipping them in a chocolate/peanut butter mixture, but that may have been taking it a bit too far. They are sweet…just a tad sweet (no, I’m kidding…they are OUT OF CONTROL sweet), but they are little bites of heaven. Rice Krispie treats are fun…like really fun. What’s even more fun about them is all the different things you can do with them! You can stuff them. You can drizzle chocolate all over them. You can mix them with sprinkles or funfetti. Oh and who doesn’t love a Rice Krispie treat. I don’t know anyone. Do you? Even ZACH likes them, and he hates marshmallows! Weird…I know. His weirdness continues to weird me out =). Just kidding. He knows I’m kidding. Right Zach??? Anyway, this recipe is easy and worth every second it takes to let them set. Trust me. They even pair well with a beer…like a really super special beer!!
Well we are heading out on a little overnight backpacking trip Thursday into Friday, but I couldn’t just leave without posting a super fun recipe before we go. I thought this one was perfect. These little morsels may just be coming along for the hike. We will see. It could be a disaster. I can just imagine…chocolate and marshmallow melting all over my gear. That would be a sad day for sure. I may just try it out anyway. There a ton of different routes you can take with this recipe. You can stuff them with just about anything you please. Chocolate is most definitely necessary though. Get creative!
Chocolate was the only answer for this beer pairing and Rogue makes a great one with their Chocolate Stout. It is a perfect dessert beer and pairs well with almost anything sweet. It’s also great IN desserts. Go ahead give it a try in your next cake batter! It’s malty and chocolatey in that special bittersweet way. It’s also not too hard to find a bottle, so no excuses!
Have a wonderful rest of the week everyone! I will see you on Saturday =).
Rice krispie treats are certainly a favorite. Spruce them up a bit with fillings like chocolate and peanut butter!
- 10 ounces caramel (from a jar)
- 1 1/2 cups unsalted butter (3 sticks)
- 2 tablespoons heavy cream
- 12 mini peanut butter cups, chopped
- 1 teaspoon coarse sea salt
- 12 cups mini marshmallows
- 10 cups Rice Krispie cereal
- Prep a 9x13in baking dish by lining it with a piece of parchment paper and spraying with a non-stick spray. Set aside.
- In a medium-sized saucepan, combine the caramel, 1/2 cup of unsalted butter and heavy cream. Heat over medium until the butter has melted, whisking continuously. Once the butter has melted and the ingredients are incorporated, remove from heat and set aside to cool.
- In a large saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Once melted, add 5 cups of the mini marshmallows and stir continuously until the marshmallows have melted down to a "fluff" consistency. Now add 5 cups of the Rice Krispies cereal and stir to combine. Pour the mixture into your prepared baking dish and spread to cover the entire surface area. Make sure it is evenly dispersed. Place in the refrigerator for 15 minutes to cool.
- Once the first layer has cooled, pour the caramel mixture over top and sprinkle the peanut butter cups, coarse sea salt and 2 cups of mini marshmallows. Cover and refrigerate again for 15 minutes to cool.
- While the treats are cooling for a second time, prepare your second batch of marshmallow krispie mixture. In the same large saucepan, melt the remaining 1/2 cup of unsalted butter over medium-low heat. Once melted, add the remaining 5 cups of mini-marshmallows and stir continuously until the marshmallows have melted down. Add the remaining 5 cups of Rice Krispies cereal and stir again to combine.
- Remove the treats from the fridge and very gently pour your second batch of marshmallow krispie mixture over top. Very gently spread to an even layer so that it covers everything.
- Cover and place back in the fridge for another hour or serve immediately warm! Will store at room temperature for 2 days or in the fridge for up to a week.
Hardware: * Saucepans (various sizes) * Measuring Cups * Measuring Spoons * Whisk * Heavy Wooden Spoon * Non-Stick Spray * Parchment Paper * 9x13in Baking Dish * Rubber Spatula *