Blogging and Baking from The Nest

Recipe courtesy of Jamie Deen

Ingredients

Nonstick cooking spray

6 cups crispy rice cereal, such as Rice Crispies

1 stick unsalted butter, cut into pieces

1/2 cup dark brown sugar

1/4 cup heavy whipping cream

1 tablespoon light corn syrup

1 teaspoon flaky sea salt

10 ounces of mini marshmallows

 

Spray an 8″ square pan with nonstick spray.  Add the cereal to a large heatproof bowl and set aside.  Add the butter in a medium saucepan over medium high heat.  Once melted, stir in the brown surge, heavy whipping cream and corn syrup.  Cook until thick and syrupy while stirring frequently, about 7 minutes.  Stir in the salt.  Remove from the heat and stir in the marshmallows.  Keep stirring until the marshmallows are smooth and melted.  Quickly poor the caramel marshmallow sauce over the cereal and stir all together.  Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray.  Cool completely, and then cut into squares.

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