Michael and Rachel's

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Chocolate & Salted Caramel Crispies

Updated: 25 Apr 2015

Ingredients

  • 100g granulated sugar
  • 2 tbsp water
  • 35g butter
  • 60ml double cream

  • ΒΌ tsp coarse seasalt

  • 280g mini marshmallows

  • 28g butter
  • 1 tsp vanilla extract

  • 160g rice krispies cereal

  • 180ml double cream

  • 320g chocolate (dark or milk)
  • Sea salt to sprinkle

Method

  1. Add the sugar and water to a medium saucepan and heat on a medium-high heat (setting 6). Do NOT stir. Watch carefully until the mixture turns a deep amber colour, remove from the heat, whisk in the butter, cream, and salt, and set aside.
  2. In a large pot on a medium-low heat, melt the marshmallows, butter, and vanilla. Stir until smooth then add the salted caramel. Stir in the Rice Krispies until well combined. Pour into a lined and greased 13x9 inch pan (large glass roaster). Use a buttered rubber spatula or a sheet of buttered parchment to press down on the mix and flatten. Chill in the fridge while making the ganache.
  3. Bring the cream almost to boiling, then remove from the heat and add the chocolate. Stir until smooth. Let the ganache cool for 10 minutes then pour over the Rice Krispies. After 5 minutes, sprinkle with coarse salt.
  4. Refrigerate for at least 2 hours. Slice into squares and refrigerate until ready to serve.