The Super Bowl is this Sunday, you know what that means food! Oh yeah and a football game, but more importantly it’s about the party and the food. At least it is for me anyway.
I’ve attended numerous Super Bowl Parties in my day. While there are no shortage of chips, dips, chicken wings and other savory items. There is a shortage on dessert.
When you ask most people what their favorite game day food is they rarely mention anything sweet. I am about to change all of that. I have the perfect game day or any day dessert for that matter. Salted Caramel Rice Krispy Treats, why are these the perfect game day dessert you ask? Well, they require no utensils or plates to eat them. All you need is a napkin and really you don’t even need that. So they are perfect for eating in front of the tv or while standing and talking to other guest at the party. They are served at room temperature and can up to two days in advance. Plus, who doesn’t love a rice krispy treat?! With the addition of salted caramel and browned butter you’ve just taken a childhood favorite to the next level.
There are two ways to make these I’ve done it both ways one just takes a tad more time than the other. Since, this is supposed to be a low maintenance dessert I am going to show you the shortcut version. What makes it a shortcut is by using store-bought salted caramel. However, if you want to make your own caramel from scratch. I’ll provide the recipe with the homemade caramel too.
It all starts with the butter. In addition to the salted caramel these rice krispy treats have another secret weapon of flavor, browned butter. Browned butter adds a nutty richness and depth of flavor to the treats. I started by browning 3 tablespoons of butter in a pot.
While the butter is browning heat up a quarter of a cup (5 ounces) of store-bought caramel sauce (I use Trader Joes Fleur de Sel caramel sauce) in the microwave for one minute. Then add 1 teaspoon of salt to the warm caramel sauce and stir to combine (I use fleur de Sel salt but kosher salt will work too.) Once it is warm set to the side.
Once the butter is brown it’s time to add one 10 ounce bag of marshmallows to the browned butter. Notice the marshmallows are coated in brown flecks, that’s the butter.
Stir the marshmallows and butter until the marshmallows are melted.
Once the marshmallows are melted stir in the warmed caramel sauce.
Remove the pot from the heat and pour the mixture into a buttered 9 X 13 inch pan. Don’t over press and pack down the cereal, doing so will result in a dense brick like treat. All you need to do is gently smooth the mixture out into one layer with the back fo your spoon.
Let the treats cool for about 30 minutes, then cut and serve. I must warn you these treats are dangerously good and highly addictive. If you are expecting a big crowd I suggest you make two batches. No matter if your team wins or looses on Sunday these treats will make you winner!
Below is the recipe for the Salted Caramel Rice Krsipy treats that includes making your own caramel. If you want to make the shortcut version just skip the steps for the caramel and substitute already prepared caramel.
1/2 cup of sugar
2 tablespoons of water
2 tablespoons of butter
1/4 cup of heavy cream
1/8 teaspoon of salt
3 tablespoons of butter
1 package (or 10 oz.) of marshmallows
6 cups of Rice Krispies
Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously and add the salt. Set aside.
In large saucepan melt butter over low heat. Melt butter until it begins to brown and has a STRONG nutty aroma. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.
Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.