While the concept of me sharing recipes with all of you here on my blog is certainly not new, I did recently realize that the majority of the recipes I have been sharing have mainly been entrees and appetizers. My sweet tooth could rival Willy Wonka’s, so you can arguably imagine my dismay when I considered how I have been slacking in terms of sharing recipes for desserts.
Not to worry, my friends. The dessert recipe gatekeeping ends now, and because it is Autumn, I figured it would be appropriate to share some sort of Fall-ish dessert. I acknowledge how bloody stupid that statement sounds, but I trust you know what I’m attempting to convey.
When I spotted a recipe for “Toasted Marshmallow Caramel Rice Krispie Treats” from halfbakedharvest.com, I knew I had to share. Check it out.
“Ingredients
- 1 bag (12 -ounce) regular marshmallows
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup apple cider
- 1 teaspoon salt
- 1 bag (10-ounce) mini marshmallows
- 1 box (12 – ounce) Rice Krispies cereal
“Instructions
“1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.
“2. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, then add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark and bubbling, about 5 minutes. Stir in the salt. Turn the heat to low. Add the mini marshmallows and stir until melted, about 5 minutes. Remove from the heat.
“3. Mix in the cereal.
“4. Arrange the regular marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Mix the toasted marshmallows into the cereal. Immediately transfer the mixture to the prepared pan, spreading it evenly and packing it in tightly. Sprinkle with flaky salt.
“5. Let set and cool for 30 minutes to an hour. Cut into bars and serve. Store at room temperature in an airtight container for up to 5 days,” the recipe explains.
I don’t know about you, but I think these would be just fine for dessert tonight.
Photo by Zoshua Colah on Unsplash
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