I thought moving from one end of town to the other would be lots easier than trekking halfway across the country.
But it turns out that a cross-town move is not exactly a walk in the park, either.
This is mostly due to the woefully incompetent painters, who set off an entire chain of minor and not-so-minor catastrophes that ultimately resulted in us postponing the move from Wednesday to yesterday and arranging for a rush job from a (far more competent) floor refinisher.
I consoled myself with these salted caramel Rice Krispies treats.
Sweet, salty and just a tiny bit more grown up than the version you may remember from childhood, they are worth making even if you do not need consoling in the form of sugary, nostalgic, kid-food.
Speaking of kid-food, these would also make a great lunch box treat if you have someone starting school next week.
Yes, I said they are more grown up than the originals, but only a bit.
Adapted, barely, from Jamie Deen via foodnetwork.com.
I used vegan marshmallows for this recipe with terrific results. The original recipe calls for mini marshmallows, but I used the big ones instead because that's what I had available. Cutting them in half takes just a second and makes them melt faster. It isn't necessary but totally worth it, in my opinion.
Yes, this recipe contains corn syrup. I know lots of people have sworn off corn syrup, but I believe that it does have it's place and a tablespoon now and then (for an entire recipe) is nothing to be concerned about. Also, the Karo syrup you're probably familiar with and the high-fructose corn syrup we've all been warned off of are not the same, so please don't let that stop you from making these.
One more thing, I found this filled an 8"x8" baking pan very generously. You could probably use this same recipe (without adjusting ingredient amounts) in a 9"x13" pan as well. The resulting treats just won't be as thick.
- 6 cups Rice Krispies or similar cereal (about half of a 12 ounce box)
- 8 ounces (1 stick) butter, plus more for greasing the pan
- 1/2 cup brown sugar (dark or light)
- 1/4 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon flaky sea salt, plus more for sprinkling
- 10 ounces marshmallows (mini or regular sized)
Butter the bottom and sides of an 8"x8" baking pan. Set aside.
If using regular-sized marshmallows, use a pair of scissors to snip each marshmallow in half.
Add the cereal to a large heatproof bowl. (I find that when I stir in the marshmallow sauce, the cereal seems to want to just jump out of the bowl, so definitely choose a really big bowl. It helps to contain the mess.)
Melt the butter in a medium saucepan over medium-high heat. Stir in the brown sugar, cream and corn syrup. Cook until the mixture becomes thick, syrupy and is just beginning to darken, about 7 to 10 minutes.
Take off the heat and stir in the salt and the marshmallows. Stir until the marshmallows are melted and the mixture is smooth. This may take several minutes but it will happen, just keep stirring.
Pour the marshmallow sauce over the cereal and stir to combine well. Transfer the mixture to the prepared pan and spread it out evenly by press down with a piece of lightly greased parchment paper. Sprinkle with more flaky sea salt.
Cool completely, then cut into squares.