Millionaire’s Rice Krispie Treats
Salted Caramel Rice Krispies with Chocolate Peanut Butter Ganache
For the Rice Krispy treats:
4 tbsp salted butter
4 c mini marshmallows
5 c Rice Krispies ( I used Gluten Free to make this a GF Dessert)
For the salted caramel:
1/2 c unsalted butter
1/2 c sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp sea salt
1 tsp vanilla
For the peanut butter ganache:
6 oz semisweet chocolate chips
1/2 c heavy cream
1/4 c peanut butter
Lightly grease a 13 x 9 x 2″ casserole dish.
Make the Rice Krispy treats: Brown the butter in a large nonstick saucepan over medium-low heat, being careful not to let it burn. Once it become fragrant and starts to brown, it’s ready. Add marshmallows and stir until completely melted. Stir in Rice Krispies right in the saucepan with the marshmallows, and pour mixture into casserole dish. Press with wax paper to even out the surface.
Make the caramel: Combine butter, sugar, corn syrup, and sweetened condensed milk in a small saucepan over medium heat, stirring occasionally, until butter is melted. Increase to medium-high and bring mixture to a boil. Reduce to a simmer, stirring constantly until the mixture thickens and becomes caramel-colored. Remove from the heat and add vanilla and sea salt and stir to incorporate. Pour over Rice Krispy layer, spread evenly with a spatula, and chill in the fridge until set (at least two hours).
Make the ganache: Melt chocolate chips, cream, and peanut butter in a small saucepan over low heat, stirring constantly. Pour over cooled caramel layer and chill at least 1 hour to overnight. Then cut into desired shapes.