Caramel marshmallow rice krispie treats
User Reviews
5
4 reviews
Excellent
Caramel marshmallow rice krispie treats
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Chewy rice krispie treats topped with silky caramel and toasted marshmallows. A childhood treat dressed up.
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Ingredients
for the rice krispie treats
- 4½ marshmallows 225 g
- 2 tablespoons butter
- 4 cups Rice Krispies 125 g
for the topping
- 1½ cups caramel caramelised condensed milk/dulce de leche, treat
- 2 tablespoons lemon juice
- 2 marshmallows large handfuls, mini
Instructions
- Grease and line a 25cmx25cm square cake pan with parchment paper.
- To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
- When the mixture is smooth, add the rice krispies and quickly mix well.
- Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
- Place in the fridge to set for 30 minutes.
- When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
- When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
- Store in the fridge on a sheet of parchment paper.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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