Salted Caramel Toasted Marshmallow Crispy Treats

• 10- 1/2 ounces, weight Marshmallows
• 15 Caramels, Unwrapped (the Square Ones, Like Kraft)
• 2 teaspoons Heavy Cream
• 3/4 teaspoons Kosher Salt
• 1/4 cups Butter
• 1/2 teaspoons Vanilla Extract
• 5 cups Gluten-free Crispy Rice Cereal

1. 1.
2. Grease a 9x9 (or 9x13 for thinner squares) pan and line a large baking sheet with parchment paper.
3. Place all of the marshmallows onto the baking sheet so they are evenly distributed.
4. 2.
5. In a small saucepan over medium-low heat, melt caramels and stir in heavy cream.
6. Add the kosher salt.
7. Leave on low heat (and stir every once in awhile) while you prepare the other ingredients.
8. 3.
9. In large saucepan or pot, melt butter on low.
10. While butter is melting, set oven to broil and broil marshmallows for 1-2 minutes or until the tops are a dark brown color (I like some of mine to be burnt, but you can take the pan out earlier if you dont like that).
11. Immediately after marshmallows are done, remove them from the oven, scrape them off the parchment paper into the melted butter and stir in vanilla extract.
12. Once there are no longer big chunks of marshmallow, pour in the cereal and stir.
13. Once the cereal is fully coated, gently fold in the caramel sauce.
14. 4.
15. Gently press the cereal mixture into the prepared pan until even.
16. Dont squash the mixture too much or it can get tough and hard to eat later on.
17. I like to use a rubber spatula sprayed with cooking spray, to minimize sticking.
18. You can sprinkle another pinch of kosher salt over the squares if you like.
19. Allow mixture to cool.
20. Cut and serve.

marshmallows, caramels, heavy cream, kosher salt, butter, vanilla, cereal

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/salted-caramel-toasted-marshmallow-crispy-treats/ (may not work)