My newest Fall dessert invention is an oh-so-yummy caramel vanilla krispie treat! While buying ingredients to make regular ole’ rice krispies I saw a package of caramel vanilla marshmallows and my pregnant brain starting racing. Caramel is something I love all year round, but it seems especially prominent in Fall recipes. Then with my brain racing this lovely duo was born – caramel vanilla krispies with caramel vanilla topping!
- 6 cups of rice krispies
- In a large pot over medium heat melt butter and then add in marshmallows. Stir the marshmallows until they are completely melted. (Since these have caramel in them it is important to keep stirring or the caramel will harden!)
- Once the marshmallows are completely melted remove the pot from the burner and add in the cereal. Stir until coated and spread into a 9×13 pan which has been sprayed with non-stick cooking spray.
- In a microwave safe bowl place the unwrapped caramels, vanilla, and heavy cream. Place in the microwave for one minute and then remove and stir. Continue to heat the caramel mixture for 30 second intervals (stirring in between) until all of the caramel is melted.
- Once the caramel is melted pour it over the rice krispies in a zig zag motion covering them generously and allow to cool for a few hours (or overnight if possible). You can enjoy them before, but just beware that the caramel will be sort of messy.