A few weeks ago, I whipped up a batch of my favorite homemade salted caramel sauce for the turtle cheesecake that I made for my mom’s birthday. The remainder of the jar has been sitting in the fridge, drizzled over a few random bowls of ice cream. That’s all well and good, but I felt like it was meant for a greater purpose. I’ve been wanting to play around with a new version of Rice Krispies treats for awhile now, and the lingering jar of salted caramel sauce was all the inspiration I needed. Since I usually find plain ol’ caramel to be a little too sweet for my taste buds (even with salt cutting the sweetness) to eat straight-up, I topped the treats with a layer of bittersweet chocolate and a sprinkling of flaky sea salt for good measure.
There’s not much that makes me feel more like a kid than biting into a Rice Krispies treat. The originals with just marshmallow are totally nostalgic, but coming up with different flavor profiles is so much fun. Variations like Snickers, rocky road, Chubby Hubby and peanut butter cup are just a few of what I’ve played around with in the past.
I fell in love with the combination of salted caramel and dark chocolate after making an impulse purchase at L.L. Bean sometime last year. They had little bags of chocolate-covered salted caramels near their checkout area, and while I was waiting, I couldn’t resist buying them. I nearly ate every single one on the way home! The dark chocolate is a wonderful balance to the sweet caramel and an extra sprinkle of sea salt is the perfect finishing touch.
What are some of your favorite Rice Krispies treat flavors?!
Melt the butter, marshmallows and salted caramel sauce together in a large pot over low heat.
Add the Rice Krispies and stir together until evenly moistened. Transfer the mixture into the prepared pan and, using oiled hands, press the mixture into an even layer. Set aside.
Melt the chocolate in the microwave on 50% power in 30-second increments, stirring after each, until completely smooth and melted. Pour over the Rice Krispies mixture and spread into an even layer with an offset spatula. Sprinkle fleur de sel over top. Place the pan in the refrigerator to set, about 30 minutes. Cut into squares and serve. Leftovers can be stored in an airtight container at cool room temperature, or in the refrigerator. (If it's particularly warm in your kitchen, the chocolate topping may melt.)