yesterday my daughter and i had sweets on our mind and whipped up a batch of salted caramel crispies. we added some roasted pecans to make them even more decadent! we though these would be a good sweet treat for valentines day! enjoy!
ingredients
caramel sauce
6 Tbsp unsalted butter (you can use browned butter if you want to be extra decadent)
1 cup cane sugar
1/4 tsp sea salt
1/2 cup heavy cream
directions
-on medium high heat heat up sugar, stirring continuously until melted
-add butter (or browned butter) and continue stirring
-remove from heat and slowly stir in the heavy cream and salt. note* your caramel will foam up a bit, be careful :)
-store in the fridge for up to 2 weeks
crispies
9 cups rice crispies
1 cup toasted pecans, chopped
12 oz bag of marshmallows
1/2 cup of caramel sauce (see recipe above)
sprinkles of fleur de sel
directions
-grease a 9 x 13 pan
-toast the pecans, then chop them into fine pieces
-melt marshmallows over medium to low heat, stirring continuously
-add caramel sauce to the mixture and stir
-in a large bowl, pour half of the rice crispies and pecans and add the marshmallow mixture.
-gently stir until combined
-add the remaining ingredients and stir until combined
-pour ingredients into your 9 x 13 pan and press
*tip* before pressing into pan, wet your hands to prevent sticking
-let cool for an hour before cutting
