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6 cups Rice Krispies cereal
10 ounces mini marshmallows
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup heavy cream
1 teaspoon sea salt
1 teaspoon vanilla extract
Additional sea salt for sprinkling (optional)
Directions
Grease a 9x13 inch baking dish with butter or non-stick spray. Set aside.
In a large pot, melt the butter over medium heat. Once melted, add the granulated sugar and stir until it begins to dissolve and turn golden brown.
Carefully add the heavy cream, a little at a time, while continuously stirring. Be cautious as the mixture may bubble up.
Continue to stir the mixture until it thickens and turns a deep caramel color, then remove from heat.
Add the mini marshmallows to the pot and stir until completely melted and combined with the caramel. Stir in the sea salt and vanilla extract.
Quickly add the Rice Krispies cereal to the pot and gently fold in until all of the cereal is coated with the caramel-marshmallow mixture.
Transfer the mixture to the prepared baking dish and press down evenly with a buttered spatula or wax paper.
Sprinkle additional sea salt over the top if desired, and let cool completely at room temperature before cutting into squares.
Variations & Tips
For a chocolate twist, you can drizzle melted chocolate over the top before sprinkling with sea salt. If you enjoy nuts, try adding a half-cup of chopped pecans or almonds to the cereal mixture. For a holiday touch, mix in some festive sprinkles along with the Rice Krispies. Remember to always use fresh marshmallows for the best texture, and don't be afraid to experiment with different flavors of marshmallows or add-ins to make the recipe your own.
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