Favorites with a Twist: Sea Salt Caramel Crispy Rice Treats

I swear one day I was looking through my baker's pantry looking for something sweet to whip up due to a craving and this is what came to mind based on what I had on hand. We always make rice krispy treats in our house as it's a sweet treat staple for us, but I wanted to kick it up a notch. And low and behold when I started researching it, there are tons of recipes, renditions of this on food sites throughout the internet. These treats are known enough by your kids (my 3 y/o devoured these) to still get them to eat them but also upgraded enough to serve it adults even as the end to a dinner party. It's all about that finishing with a true and good sea salt. Do you have any recipes that are staples for you but every once in a while you can upgrade it in status a bit? Share!

Ingredients:

• Nonstick spray

• 6 cups crispy rice cereal

• 1 stick unsalted butter

• 1/2 cup light brown sugar

• 1tsp vanilla extract

• 1/4 cup heavy whipping cream

• 1 tablespoon light corn syrup

• 1-2 tsp of good sea salt

• One 10-ounce bag mini marshmallows ( I've also used a bag of vegan marshmallows for this recipe and chopped them up and it still turns out fantastic!)

Directions:

1. Spray an 9 inch square cake pan with nonstick spray and set aside (I recommend at some point if you haven't already investing in one by le creuset. I've had it forever and it' so versatile and still looks like new).

2. Add the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in 1 tsp of the salt. Turn off the heat and stir in the marshmallows and vanilla extract. Keep stirring until the marshmallows are smooth and melted.

3. Working fast pour the cereal into the caramel mixture and stir together. Pour into the prepared pan and press down with a piece of parchment paper, wax paper or even your hands sprayed with nonstick spray. Sprinkle lightly with the remaining sea salt.

4. Let it cool and then cut into squares.