This is a sweet, sweet song from this iconic band of my youth! It's about letting her go - letting her be free. And who is "her"? I guess it could be anybody who is leaving. And I thought this sweet song was fitting for today's post. Even though my "baby girl" left the nest years ago, she is getting married. And that's always a new chapter in a parent's life as well as that of their child's.
This weeks' Rice Krispie treat
took a few turns before it came to
a final stop in this form!
It's all fun experimenting, though!
I found some Salted Caramel
candy melts at the craft store.
Something told me to buy them.
I listened.
And they were the "win"
in this final version.
Let's talk, for a minute,
about any sweet treat
that's been "salted."
It's meant to be an accent -
a very subtle knock on your
palate that whispers
"hello - let me introduce you to caramel or
chocolate."
At times I get a salted sweet
that's more like a jack hammer
shouting "I'm salt,
I'm salt and it's all
about me!"
And that's both
obnoxious and gross.
Salt is meant to enhance
the sweetness - and it
does a fabulous job
if used sparingly.
Now let's talk salt.
Please, oh please, oh
PLEASE do NOT
use table salt for this.
Do a taste test and you'll
find out why soon enough.
Regular table salt is actually
quite bitter.
Sea salt, or kosher salt
is fresh and clean.
That's why it's called for in
so many recipes!
The saltiness is milder -
more mellow.
I used Himalayan Pink Sea Salt
for this recipe.
You can find it any where that
sells gourmet salts -
perhaps even your own grocer!
But you'll most likely
be able to find a container of
it in a store like Marshall's
or TJ Maxx.
I'm super excited to share these
at the wedding reception!
Salted Caramel Rice Krispie Treats
makes 16 rounds
6 cups (165 g) Rice Krispie cereal
3 Tablespoons unsalted butter
1 10 oz. bag mini marshmallows
1/2 cup caramel sauce (I use this recipe from Serious Eats)
6 oz. salted caramel candy melts (Choco Maker)
1/2 cup semi-sweet chocolate chips
1 Tablespoon coconut oil, divided
Pink Himalayan Sea Salt, crushed or flaked
Prepare a cookie sheet by greasing with butter. Use a baggie on your hand and then save the baggie to use when pressing the treats into the pan later. Set aside.
In a large pot, melt the butter and then add the mini marshmallows and stir until melted. Remove from heat and stir in the caramel sauce until well blended. Add the cereal and stir until well blended. It's a little moist but that's what you want!
Spread out into a sheet tray evenly. It'll be a thin layer but that's ok because we're going to be rolling it up! Use that saved baggie to get a nice smooth top!
Once it's spread out, you'll want to roll it while it's still a little warm. Rub about a teaspoon of butter onto your hands. Start on the long side and simply fold over about one inch.
When you have that initial turn established, it's easy to just keep turning or rolling it up into one long log, lightly squeezing and packing it as you go.
It's still malleable so go ahead and squeeze as tightly as you can and still maintain a round shape. When you're done, slice with a large serrated knife into 16 equal portions. Lay each round, flat side down, back onto the sheet tray. Melt the salted caramel candy melts in the microwave for 1 minute, stirring every 20 seconds. When they're all melted, add 2 teaspoons of the coconut oil and stir until it's melted, too. Scoop into a pastry bag and squeeze out about 2 Tablespoons of the mix onto the center of each round. Smooth with an offset spatula if you like. Let set. You can put it in the fridge or freezer to speed up the setting process if you like.
Melt the semi-sweet chocolate chips in the same manner, stirring in the remaining 1 teaspoon coconut oil at the end. Place in a pastry bag and drizzle over the top of the rounds and the set salted caramel center. Before it sets, sprinkle lightly with the sea salt. Let set. Enjoy!
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