Sea Salt Caramel Rice Krispy Treats

Sea Salt Caramel Rice Krispy Treats (adapted from Redbook

Magazine)

Caramel

• 50 caramels, unwrapped
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup butter

Squares

• 1/4 cup butter
• 1 (10-oz) bag mini marshmallow
• 1 1/2 teaspoons vanilla extract
• sea salt flakes (I could not find these, so I used sea salt from a grinder)
• 8 cups toasted rice cereal

--Line a 13 x 9-inch baking pan with foil, with the foil extending beyond the edges. Butter the foil (or spray with non-

stick cooking spray).

--Stir the caramel ingredients in a medium saucepan over medium-low heat until melted and smooth.

Do not let it boil. (Or you could melt the caramel ingredients in a microwave; microwave on HIGH

for one minute at a time, stirring after each minute. This should take about 3 minutes.)

--In a 6-quart pot, melt the butter over medium-low heat. Add marshmallows and stir with a rubber spatula until

almost melted.

--Stir in vanilla and 1 cup of the caramel mixture.

--Remove from heat. Stir in cereal until it's evenly coated with the marshmallow mixture.

--Press mixture into pan in an even layer and cool completely.

--When cooled, spread the remaining caramel mixture over the cereal.

--To cut into bars: Grab the ends of the foil that are overhanging the edge of the pan and lift the treats right out of the pan. Sprinkle with the sea salt. Use a sharp knife to cut into squares.