The Cook’s Concern: Salted Caramel Marshmallow Crispie Cookies

Oct 142011

Salted Caramel Marshmallow Crispie Cookies

Recently, my husband and I visited Martha’s Exchange up in Nashua to enjoy a few craft beers and burgers — good old pub grub.

On our way out, we passed their famous candy counter where upon I spied chocolate-covered, caramel Rice Krispie Treat “pops”. I turned to Bill and said: “I can do that!”. And he replied: “Then by all means do!”

So as Halloween approaches and the neighborhood goblins look for something to gobble… I’ll have these treats on hand.

Bon appetit… or as the holiday may dictate… Bone appetit!

Recipe: Salted Caramel Marshmallow Crispie Cookies

Ingredients

¼ cup unsalted butter
1 10-ounce package of white marshmallows
12 soft caramel candies, chopped
6 cups crisp rice cereal
1 large pinch sea salt
4 ounces dark chocolate pieces

Instructions

Lightly butter, or spray with non-stick cooking spray, a 9x13x2 inch pan. Set aside.
Melt butter in a large saucepan over low heat.
Add marshmallows and half the caramel bits to the pan.
Using a wooden spoon, stir constantly until completely melted.
Remove from heat.
Add cereal and remaining caramel bits.
Stir until well-coated.
Use a buttered spatula or wax paper to press the mixture evenly into the well-greased pan.
Set aside.
In a microwave-safe bowl, microwave the chocolate at medium power (50%) for 1 to 1 ½ minutes.
When time is up, remove bowl and stir chocolate.
If not melted, return to the microwave and repeat for 30-second increments, being careful not to scorch the chocolate.
When small lumps remain, remove bowl and continue to stir pieces until completely melted.
Use a large fork dipped in the chocolate to drizzle lines of chocolate over the crispie cookies.
Sprinkle the pinch of sea salt evenly over the warm chocolate.
Cool completely.
Cut into squares.
Store in an air tight container for up to 3 days.