Monday, January 26, 2015

Caramel-filled Rice Krispie Bars

Oh these bars. As if the goodness of marshmallowy rice krispie bars wasn't good enough, now we can fill them with caramel and more marshmallows. These are SWEET! Literally. You'll need to cut them into small pieces. But they will be a big hit wherever you take them. Or they will cause you to buy pants in a size larger... ahem.

Caramel-filled Rice Krispie Bars

14 oz caramel pieces, unwrapped
1 can (14 oz) sweetened condensed milk
12 Tbsp. butter, divided
10 cups Rice Krispie cereal
10 cups mini marshmallows

In a large microwave safe bowl combine caramel pieces, sweetened condensed milk and 4 Tbsp. butter. Microwave on high in 1 minutes increments (stirring after each) until caramels are melted, approx 3-4 minutes. Stir until smooth, set aside.

In a Dutch oven, melt another 4 Tbsp. butter. Add 4 cups marshmallows and cook and stir over medium-low heat until marshmallows are melted. Pour 5 cups cereal into marshmallow mixture, stir until coated. Press into the bottom of greased 9x13 inch pan.

Pour caramel over the cereal layer and then sprinkle 2 cups mini marshmallows on top of that. Refrigerate for 20 minutes until caramel has set. When caramel has set, repeat the krispie layer with remaining 4 Tbsp. butter, 4 cups marshmallows and 5 cups cereal. Press final krispie layer on top of caramel. (I like to spray my hands with cooking spray and then use them to evenly pat the final cereal layer in the pan.

Refrigerate for about 2 hours. Bring to room temperature then cut into small squares.

Recipe Source: Adapted from Cookies and Cups

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