Some foods just jolt you like a lightening bolt back to your childhood. Rice Krispie treats drop me back in time to being a kid. It is such a simple dessert yet so incredibly satisfying. Not sure if it is the crunch or the sweetness from the marshmallow – perhaps it is the combination. Indeed – the combination is the key!
Last week, I was strolling through the breakfast cereal aisle at Safeway – there it was – a large box of Rice Krispie cereal. Instantly the nostalgic thought of being a kid was dancing through my head – I had to make the classic treat. I wanted to put my own spin, so I added some homemade caramel that I had in the refrigerator. The addition of the rich caramel gave this treat an adult flair. In addition, I increased the marshmallows to add to the gooey greatness that resonates with this timeless treat.
I want to take a minute to thank each of you who have supported throughout the Project Food Blog contest thus far by casting your vote. Each of your comments, tweets and personal messages mean so much to me. I hope you enjoyed my last entry for Challenge #4. I have always enjoyed making homemade gnocchi and it was fun to share with all of you.
Voting now open: You have until 6PM Pacific Time, Thursday, October 14th to cast your vote by clicking here, or clicking on the widget to the right. Thank you!!
Caramel Rice Krispie Treats
3 T. Butter
12 oz. (about 50) regular marshmallows
7 C. Rice Krispies Cereal
½ C. Caramel Sauce (recipe below)
In a large pot, heat the butter over low heat. Add the marshmallow and stir until completely melted. Then add the caramel sauce and blend together. Take off the heat. Add the Rice Krispie cereal and stir well until well coated.
Use a lightly buttered spatula or small plastic sandwich bag, evenly press mixture into a 13 x 9 x2-inch pan coated with cooking spray. Let cool and cut into 2-inch squares. Best served the same day or keep in an air tight container for up to two days.
(Adapted from the original Rice Krispie Treat recipe)
Caramel Sauce
1 ½ cup sugar
¼ C. water
½ t. lemon juice
1 cup heavy cream
Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.
Last week, I was strolling through the breakfast cereal aisle at Safeway – there it was – a large box of Rice Krispie cereal. Instantly the nostalgic thought of being a kid was dancing through my head – I had to make the classic treat. I wanted to put my own spin, so I added some homemade caramel that I had in the refrigerator. The addition of the rich caramel gave this treat an adult flair. In addition, I increased the marshmallows to add to the gooey greatness that resonates with this timeless treat.
I want to take a minute to thank each of you who have supported throughout the Project Food Blog contest thus far by casting your vote. Each of your comments, tweets and personal messages mean so much to me. I hope you enjoyed my last entry for Challenge #4. I have always enjoyed making homemade gnocchi and it was fun to share with all of you.
Voting now open: You have until 6PM Pacific Time, Thursday, October 14th to cast your vote by clicking here, or clicking on the widget to the right. Thank you!!
Caramel Rice Krispie Treats
3 T. Butter
12 oz. (about 50) regular marshmallows
7 C. Rice Krispies Cereal
½ C. Caramel Sauce (recipe below)
In a large pot, heat the butter over low heat. Add the marshmallow and stir until completely melted. Then add the caramel sauce and blend together. Take off the heat. Add the Rice Krispie cereal and stir well until well coated.
Use a lightly buttered spatula or small plastic sandwich bag, evenly press mixture into a 13 x 9 x2-inch pan coated with cooking spray. Let cool and cut into 2-inch squares. Best served the same day or keep in an air tight container for up to two days.
(Adapted from the original Rice Krispie Treat recipe)
Caramel Sauce
1 ½ cup sugar
¼ C. water
½ t. lemon juice
1 cup heavy cream
Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.
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