- 6 cups Rice Krispies
- 1 stick unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup heavy whipping cream
- 1 tablespoon light corn syrup
- 1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
- 1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.