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I unabashedly took the idea to pair Salted Caramel Treats with champagne from a friend who had offered this delicious duo at a party at her house, after she had tasted it at a local fundraising event she had attended. I invited a group of ladies over for appetizers and drinks and near the end of the evening poured glasses of champagne and served these delightful treats.


salted caramel treat

40-ounces of caramels, unwrapped (I uses the caramel baking bits)

1 can (14-ounces) sweetened condensed milk

1/2 cup unsalted butter, divided

1 bag (10 1/2-ounces) miniature marshmallows

1 1/2 teaspoons vanilla extract

sea salt flakes

8 cups toasted rice cereal (I used less because I wanted a higher caramel to cereal ratio)

Stir unwrapped caramels, condensed milk and 1/4 cup butter in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

Line a 13-by-9-inch baking pan with foil, extending foil 2-inches beyond the edges.

In a pot, melt 1/4 cup butter over medium-low heat. Add marshmallows and stir with a  rubber spatula until almost melted.

Stir in vanilla, 1 teaspoon of sea salt and the 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.

Remove from the heat. Stir in cereal until its evenly coated with the marshmallow mixture.

Press mixture into pan in an even layer and cool completely.

Spread the remaining caramel mixture over cooled cereal. Sprinkle with sea salt.

Remove from pan and peel off foil. Cut into squares. Store in an airtight container.


Recipe adapted from Redbook