Clouds coated the sky all day yesterday. When the sun momentarily started to peek out, I found myself actively rooting for it to stay behind the clouds. Needless to say, it’s hot outside.
Unfortunately, my sweet tooth does not take a seasonal break like my cravings for warm comfort food. Macaroni and cheese is one of my favorite foods, but I really don’t want to think about eating it for another three months.
The mulling spices on my spice rack won’t get another look until I warm some wine near the holidays. Hot chocolate today? Not a chance.
When it’s too hot to turn on the oven, but not so hot that I’m willing to deal with the stove, no-bake krispie treats do the trick.
We all have a special way to make these treats. Some prefer the marshmallow variety. Others go the peanut butter route.
This version features a salty caramel flavor courtesy of sweetened condensed milk, brown sugar, and a pinch of salt. If you like, you can top them off with a drizzle of chocolate ganache. Enjoy!
Interested in more krispie treats recipes? Here are a few more ideas you can find on Love & Flour:
Sweet & Salty Krispie Treats
- For the Treats
- 8 cups puffed rice cereal
- 3/4 cup corn syrup
- 2/3 cup sweetened condensed milk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons butter
- 1 teaspoon sea salt
- 1 1/2 cups vanilla extract
- For the Topping
- 1/4 cup dark chocolate chips
- 2 tablespoons heavy cream
- Coat a large bowl with non-stick cooking spray and pour in the puffed rice cereal.
- Combine the corn syrup, condensed milk, sugars, butter, and sea salt in a medium saucepan and bring to a boil over medium heat. Stir continuously until the mixture is light golden brown, about 5 minutes.
- Remove the mixture from the heat and stir in the vanilla.
- Pour the mixture over the cereal in the large bowl and stir to coat.
- Spread the cereal in a greased 9 x 13 baking dish and press it down evenly.
- If desired, heat some chocolate chips with some cream over low heat, then drizzle over the top of the treats.
- Refrigerate until set, then dig in.
I never have much success melting chocolate chips on their own; the chocolate seizes up and things get ugly. To remedy this, I stir in a bit of cream until the chocolate smooths out.