Caramel Chocolate Rice Krispie Treats
Caramel Chocolate Rice Krispie Treats
6 tablespoons Butter, melted
*1 package regular sized marshmallows, 12 to 16 ounce (use freshest marshmallows you can find)
*1 teaspoon Vanilla Extract
*Green Food Coloring/Gel (I used about a 1/8 teaspoon of green gel/paste, add more or less as desired for green color
*8 cups Rice Cereal, Kellogg’s Rice Krispies recommended
*Parchment Paper
*Pam Cooking Spray, spray on baking dish before adding parchment paper
*1 Glass Baking Dish (13.2 inches x 8.9 inches x2 inches)
*1 and 1/2 cups Dark Melting Wafers, like Ghirardelli, melted in the microwave (microwave safe bowl) in 30 second intervals until almost melted stirring after each interval. Then stir until smooth.
*35 Junior Mints, optional
First: Line baking dish with parchment paper that has been sprayed with cooking spray and spread out the melted chocolate and then place the Junior Mints evenly on top of the melted chocolate as desired.
Second: Melt together the butter and marshmallows in a stock pot on medium-low heat. Then add the vanilla and green food coloring/gel, stir until combined. Stir in the rice cereal. Then add to the top of the chocolate layer in baking dish, placing as evenly as possible. Press the top flat with a cooking sprayed hands or use tool of choice.
Third: Spread on melted layer of caramel (recipe follows or use caramel recipe of your choice.) and sprinkle with green sprinkle mix of your choice.
Fourth: Place caramel chocolate Rice Krispie Treats in the fridge for 15 to 20 minutes to set and cut into desired size squares.
Soft Caramel Recipe adapted from Let’s Dish Recipes
Soft Microwave Caramels
**8 inch square pan, sprayed with cooking spray or 2 square Silicon Ice-cube trays
Caramel Ingredients:
*1/2 cup Light Corn Syrup
*1/2 cup Butter
*1/2 cup Brown Sugar
*1/2 cup White Sugar
*1/2 cup canned Sweetened Condensed Milk
*1 teaspoon Vanilla Extract
Instructions:
First: Melt butter in a 8 cup microwave safe glass measuring cup microwave safe. Melt 30 to 60 seconds, until melted.
Second: Add and stir in the light corn syrup, brown sugar, sugar and sweetened condensed milk. Stirring until well combined and sugar is almost dissolved.
Third: Microwave the caramel mixture in the microwave for 3 minutes, it will get very hot and bubbly, (Carefully watch each 3 minute interval) Then remove from microwave with hot pad, (I like to use silicon lined oven mitts) stir caramel with a wooden spoon or silicon rubber scraper made for hot mixtures.
Fourth: Return the hot caramel mixture back to the microwave for another 3 minutes. Remove again the same way as above and stir. Watching carefully.
Fifth: Then return again to the microwave for another 10 to 30 seconds, if needed for firmer caramel. Note: Every microwave is different so, microwave carefully watching and stirring as needed. Note: Pour about 3/4 cup to 1 cup of the slightly cooled caramel over the Rice Krispies at this point and with the remaining caramel pour in silicone ice cube tray.
Sixth: Pour caramel mixture into your prepared chosen dish, options listed above.
Seventh: Allow the caramel to set overnight or I refrigerated mine and then when chilled, I cut caramels into squares and wrapped each caramel in Saran Wrap cut into individual squares. I also store my wrapped caramel squares in the fridge because of the soft nature of this caramel.
Option: After caramels are chilled you can melt set caramels again in the microwave just until melted and pour over Ice-cream, cake, Rice Krispie Treats, brownies or any dessert that goes well with caramel.
Also see Soft Microwave Caramels
Enjoy!
Lindy
