Go on, call me out on it. I’m late to the party. Because seriously? Rice Krispie Treats? So years ago.
But honestly? All of mainland Europe seems to be late to the party. See how I said mainland Europe there? Because if there is one thing I learned from living in England – they don’t consider themselves to be part of Europe. They’re an island. Totally different. And they are. Because they have Rice Krispies. And Rice Krispie treats (they are called Squares even though they’re technically rectangles – but then again they also drive on the wrong side of the road).
Either way, they did start selling those not-really-Squares in non-island Europe as well. And I was all like “Yay, new favorite treat EVER!” when I found out that they’re completely old news in the US. And whaaat, I could make them myself at home?! Of course I immediately proceeded to go out and buy a big bag of marshmallows (actually two because marshmallows. They secretly wander in my mouth all the time…) and begin my epic project. Of course I didn’t take the “grease your dish” too seriously. Ever eaten Rice Krispie Treats with a spoon out of the pan? It’s hard work. So lesson number one I learned: Anything with melted marshmallows in it is really sticky. Use lots of butter to counteract.
It’s a good thing I found out how to make those gooey bars myself though because let me just put this out there: I don’t think we’re particularly responsive to American trends. Unless they involve fast food burgers or ridiculously overpriced coffee of course. But the Rice Krispie Treats? They didn’t last that long around the supermarkets here. And neither did Rice Krispies apparently! OK, I’m lying, I clearly remember hating Rice Kripies as a breakfast cereal 15 years ago because they’d get soggy so fast. They were around for some time, but do you know how many supermarkets I had to go to just to find Rice Krispies now? It’s like they never existed. I couldn’t even find any generic brand ones.
But I was craving ooey gooey marshmallow-y goodness and so I went hunting for a box of Snap, Crackle and Pop until I was safely holding it in my hands. I did grease the pan very well. I only ate one marshmallow (it still says to use an entire 10.5oz bag in the instructions but just so you know: It’s safe to eat one! If you can stop there that is…). And I added coarse sea salt. And it’s wonderful.
I could probably make a fortune selling these here because there’s no competition. But then again I probably couldn’t, seeing as to how fast they vanished from the supermarket again. So I’m still hunting for that gap in the market making me the next Bill Gates… Meanwhile I’ll just sit on the couch eating all the Rice Krispie Treats I can put my hands on.
Salted Dark Chocolate Caramel Rice Krispie Treats Recipe
- 6 cups puffed rice cereal
- 4 tablespoons butter plus extra for greasing the dish
- 10.5 ounces marshmallows 1 bag
- 3.5 ounces semi sweet chocolate
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon coarse sea salt
- 2 ounces caramel bits
- 3 ounces mini dark chocolate chips
- 3.5 ounces semi sweet chocolate
- Coarse sea salt
- 0.5 ounce caramel bits
- Grease a 7x11 inch dish well with butter.
- Add the puffed rice cereal to a large bowl.
- To a large pot add the butter, marshmallows, semi sweet chocolate and cocoa powder. Melt over medium-high heat while stirring.
- Once melted stir in the sea salt, caramel bits and mini dark chocolate chips. Quickly pour over the rice cereal and mix well until everything is evenly coated. Immediately transfer to the greased dish and lightly push down with your fingers until it is firm and evenly spread. Let cool for 15-30 minutes.
To Make the Topping
- Melt the semi sweet chocolate in the microwave or over a bain marie. Pour over the cooled rice cereal mixture and spread evenly. Sprinkle with sea salt. Leave to harden completely.
- Melt the caramel bits and drizzle over the chocolate. Leave to harden, then cut the Rice Krispie treats into 15 squares.