Rice Krispie treats are all grown up with the addition of salted caramel and a rich mocha ganache. Make this special treat for Super Bowl or your next gathering and watch the Rice Krispie treats disappear!
Last Monday we talked the how-tos on making salted caramel. Just a few ingredients and no thermometer; the basics really aren’t that hard. Now that we have that covered, I figured you could use some new recipes for the salted caramel that you won’t want to stop making (and eating).
These sweet and salty rice krispie treats are a fun and easy no-bake treat to make. They might be the perfect pick-up treat for the Super Bowl in a few weeks. The salted caramel krispie treat base is slightly gooey so they are best stored in the refrigerator. The mocha ganache is rich and really makes them something special. I liked them with and without the ganache topping, though.
- 10 ounces dark chocolate (I used 70%), coarsely chopped
- 4 fluid ounces cup extra-strong brewed coffee (4 fluid ounces hot water + 1 heaping
- teaspoon + of instant coffee)
- 5 ounces (10 tablespoons) unsalted butter, softened at room temperature and sliced
- 1½ ounces (3 tablespoons) unsalted butter
- 1 10-ounce bag mini marshmallows
- 6 fluid ounces (3/4 cup) salted caramel sauce
- 7 cups Rice Krispies cereal
- Flaky sea salt for sprinkling
- Set up a double boiler; bring water to a simmer in medium pot over
- low-medium heat
- Place heat-proof bowl of chocolate over the pot
- Pour the coffee over chocolate
- Continuously stir until chocolate is melted and smooth
- Remove bowl from heat and whisk in the butter until creamy
- Set ganache aside to cool, stirring occasionally
- Grease a 9x13 baking dish with butter or non-stick cooking spray; set aside
- In a large saucepan over low heat, melt butter
- Add marshmallows and stir until completely melted
- Remove from heat and stir in caramel sauce until well combined
- Stir in Rice Krispies
- Use a greased spatula to press mixture down into prepared baking dish
- Spread mocha ganache evenly over top of treats and sprinkle with flaky sea salt
- Chill in refrigerator for one hour or until set
- Cut and serve; leftovers can be stored in an airtight container in refrigerator up to one week
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