On our way out, we passed their famous candy counter where upon I spied chocolate covered caramel Rice Krispie Treat "pops". I turned to Bill and said,"I can do that!". And he replied," Then by all means do!"
So as Halloween approaches and the neighborhood goblins look for something to gobble...I think I'll have these treats on hand.
Bon appetit...or as the holiday may dictate...Bone appetit!
Salted Caramel Marshmallow Crispy Cookies
Ingredients Yield 24 2”x2”cookies
¼ cup unsalted butter 1 10 ounce package of white marshmallows
12 soft caramel candies, chopped 6 cups crisp rice cereal
1 large pinch sea salt 4 ounces dark chocolate pieces
Method
Lightly butter or spray with non-stick cooking spray, a 9x13x2 inch pan.
Set aside.
Melt butter in a large saucepan over low heat.
Add marshmallows and half the caramel bits to the pan.
Using a wooden spoon, stir constantly until completely melted.
Remove from heat.
Add cereal and remaining caramel bits.
Stir until well coated.
Using a buttered spatula or wax paper, press the mixture evenly into the well-greased pan.
Set aside
Using a microwave safe bowl, place chocolate in the microwave, set at medium power (50%) for 1 to 1 ½ minutes.
When time is up, remove bowl and stir chocolate.
If not melted, return to the microwave, repeating the heating step for 30 second increments, being careful not to scorch the chocolate.
When small lumps remain, remove bowl and continue to stir pieces until completely melted.
Using a large fork dipped in the chocolate, drizzle over the crispy cookies.
Sprinkle the pinch of sea salt evenly over the warm chocolate.
Cool completely.
Cut into squares.
Store in an air tight container for up to 3 days.
