Salted Caramel Marshmallow Squares

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Do you get the Columbian’s weekly online food section?  It comes right to your email and contains awesome recipes from the website and food blogs (sometimes Sugar & Spice is in there).  Last week featured salted caramel.  According to the article, salted caramel is outpacing pumpkin spice for the most popular flavor.  This shouldn’t surprise anyone- sweet, gooey caramel vs a fake pumpkin?  I’m teasing, I know there are pumpkin spice fanatics out there.  I’ve even made a few pumpkin spice recipes myself.

Back to salted caramel, I HAD to try the salted caramel Rice Krispie treats.  They turned out great, I added extra marshmallows and more salted caramel to go on top.  Sign up for the weekly Columbian food section emails, you’ll love them!

Salted Caramel Marshmallow Squares

Makes 16 bars

Ingredients:

For bars:

• 6 C crispy rice cereal
• 1/2 C (1 stick) butter
• 1/2 C dark brown sugar
• 1/4 C heavy whipping cream
• 1 T light corn syrup
• 1 t sea salt
• 16 oz bag mini marshmallows

For salted caramel topping:

• 1/2 C (1 stick) butter
• 1/2 C dark brown sugar
• 1/4 C heavy whipping cream
• 1 T light corn syrup
• Sea salt for sprinkling

Directions:

Line 8-inch square pan with parchment paper or foil.  Coat with nonstick cooking spray.

Put the cereal and about 1/3 of the marshmallows in a large bowl and set aside.

Melt butter in a medium saucepan over medium heat. Once melted, add brown sugar, heavy cream and corn syrup.  Cook while bubbling until thick.  Stir frequently, about 5-7 minutes.  Stay near the stove, this can burn easily.  Stir in salt.

Turn off the heat and add the remaining 2/3 bag of mini marshmallows. Stir until marshmallows are smooth and melted.  If you’re having trouble, turn the burner on low until everything melts.

Quickly pour caramel marshmallow sauce over the cereal and stir together.  Dump into prepared pan press down with buttered fingers or parchment paper sprayed with nonstick spray.

To make salted caramel topping, follow same steps from before to make salted caramel sauce.  Melt butter in a medium saucepan over medium heat. Once melted, add brown sugar, heavy cream and corn syrup.  Cook while bubbling until thick.  Stir frequently, about 5-7 minutes.  My topping reached the soft ball stage.

Pour over bars and sprinkle lightly with extra sea salt.  Cool completely and cut into squares.

Recipe modified from “Salted Caramel Crispy Squares,” Jamie Dean, foodnetwork.com