Wednesday, November 12, 2014

Butter Toffee Rice Krispie Treats

This time of year we get wrapped up in so many things; two in particular are elaborate holiday spreads and pumpkin everything.  I know I am guilty of both.  As I've mentioned before, I get wrapped up in the research and planning of what I will make to help contribute to the big meal.  And, I'm just as guilty of falling face first into as many pumpkin recipes I possibly can.

I think it's easy to let ourselves get wrapped up in our own little world of planning and pumpkin ecstasy, all the while forgetting about the simple things in life and the fact that there are some people out there that just don't care that much about pumpkin.  So, I decided it was time to take a step back from my dessert planning and pumpkin coma.

I wanted to make something not only for the non-pumpkin fans, but also for those little's that could care less about some show stopping dessert.  They would rather have a slice of vanilla cake, a scoop of ice cream or even a rice krispie treat instead.
Let's talk about those rice krispie treats for a second.  I love these things, always have.  Aside from the gooey, marshmallow-y goodness, one of my favorite things was pulling a chair up to the counter and helping my mom make them.  There's something so magical about seeing those marshmallows fluff up into a big cloud just awaiting to envelop all those crispy little pieces of cereal.  Don't you agree?
Tucker is just as infatuated with the treats and process as I was...and still am.  So, when I mentioned something about making these treats he was in the kitchen before I could finish my sentence.  He loves watching the marshmallows melt, pouring in the cereal and mashing the treats in the pan.  But most importantly, he's quality control.  Tasting each ingredient before it's added to the mix, he sometimes goes back for a 3rd, 4th and even 5th test of the marshmallows.  And honestly, who could blame him?

So, these treats are right up his alley.  They are full of butter flavor with bits of chocolate and toffee throughout the bars.  Not only are there melted marshmallows to bind the cereal together, I also put some marshmallows in right before spreading in the pan to give it that extra gooey, marshmallow-y texture.  They are topped with more heath bits as well as a smidge of salt to compliment and balance the sweet.
Folks, these treats are amazing.  They are rich with a caramel undertone, bits of delicious heath bits in each bite.  It may not be pumpkin or apple, but these treats are still ideal for the holidays and the perfect treat to make with your kiddos!

Butter Toffee Rice Krispie Treats
Ingredients:

4 Cups mini marshmallows, divided
5 Cups Rice Krispie cereal
3 Tbsp unsalted butter
1 Tbsp dulce de leche
3 Tbsp Coffee-Mate butter toffee creamer
3/4 Cup Heath milk chocolate toffee bits, divided
1/2 Tsp sea salt

Directions:

Line a 8x8 or 9x9 pan with parchment paper.  Spray with non-stick cooking spray and set aside.

Spray a large,microwave-safe bowl with non-stick cooking spray.  Place 3 cups marshmallows and butter in the bowl.  Place in the microwave and heat until butter and marshmallows are melted, about 45 seconds to a minute and half, check after the 45 second mark.  If the marshmallows look almost to the melted stage, add the dulce de leche and heat for an additional 10 seconds.  Remove and stir to combine ingredients.  Add the creamer and stir to combine.  Pour the cereal in the mixture and stir until completely coated by the marshmallow mixture.  Add 1/2 cup of heath bits and stir to incorporate.  Pour in the remaining cup of marshmallows and gently fold in.

Pour the treats in the prepared pan and gently spread into an even layer.  Place a piece of wax or parchment paper over the top and gently press to form an even layer, do not press too hard as it will pack the treats and dry them out.  Sprinkle the salt and remaining heat bits over the top of the treats, place parchment or wax paper over the top and gently press into the top of the treats.

Set treats aside and allow to cool for 30 minutes to an hour.  Remove and cut into 2 inch squares.  Enjoy!

Recipe source: A Lynsey Original

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