Chocolate, Marshmallow, and Caramel...

Yesterday I made a batch of marshmallow and let it sit overnight to set up. This morning I cut it in chunks and cooked half of it with some butter to use as a base for Rice Krispy Treats. Now, these aren't your typical Rice Krispy Treats! These are vanilla-y and rich, and use chocolate-flavored cereal instead of the plain rice, and they have a swirl of leftover burnt caramel sauce throughout. I have tried making regular Rice Krispy Treats with the homemade marshmallow before, skipping the step of letting it set up overnight, and the result was a gooey mess without the right texture once it was all done. It's worth it to take the extra time! Yummm.

Crispy Cocoa Treats with Burnt Caramel Swirl

about 27 large marshmallows (1/2 a 13x9" pan recipe)

3 tbsp unsalted butter

4 cups chocolate flavored crisp rice cereal, such as Envirokids Koala Crisp

3 tbsp burnt caramel sauce, or your favorite prepared variety

Grease your pan of choice well and set aside. I used an 11x7" glass pan, but if you like thicker bars, use an 8" square pan.

In a 3 quart saucepan, melt the butter over medium heat. Stir in the marshmallows until melted and mixed with the butter. Remove from the heat and stir in the cereal. Drizzle about 2 tablespoons of caramel sauce over the top and fold it in, not mixing too thoroughly. Pour into prepared pan.

Grease one hand well and press the cereal mixture firmly into the pan. Warm the remaining sauce in the microwave for a few minutes, if necessary, and then lightly drizzle it over the top of the treats using a spoon. Let sit until completely cool, then cut into squares.