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Sunday Brunch: Salted Caramel Rice Krispies w/Chocolate Ganache Recipe

As a money mentor, if there is one thing I suggest indulging on, it’s dessert. So, this Sunday Brunch I suggest you treat yourself to these Salted Caramel Rice Krispie Treats with Chocolate Ganache. Easy to make and you can even brag to your friends that you made it all from scratch! Bring these to your next potluck, girls night, or book club and I can almost guarantee that none of these bad boys will come home with you. They are like little bites of heaven.

Rice Krispie 3

 The creamy, fudge like chocolate ganache topping is what makes these treats decadent. Plus, adding the rich buttery flavor of caramel to fluffy marshmallows adds a subtle taste of toasted sugar on your tongue. Sprinkle a little pink Himalayan sea salt on top and you have a treat fit to be served at Versailles (no one needs to know that you balanced your budget while splurging calories on these.)

Ready? Here we go:



Yield: Makes about 20 squares in a 13×9 pan. For thicker treats, use an 8×8 pan.


Salted Caramel

½ cup granulated sugar

2 Tablespoons of water

2 ½ Tablespoons of organic butter

¼ cup of organic heavy cream

¼ teaspoon of course salt plus more for topping (I like Himalayan pink)


Rice Krispie Treats

1 (10 oz.) bag of marshmallows

2 Tablespoons of organic butter

1 ½ teaspoons of vanilla extract

6 cups of Rice Krispie cereal


Chocolate Ganache Topping

¾ cups of organic heavy cream

2 cups of chocolate chips


For Salted Caramel: In a medium saucepan set to medium-high heat, combine sugar and water. Do not stir. Don’t touch it. Just watch carefully until mixture turns a deep amber color and has a rich buttery smell. Remove from heat and whisk in butter, cream and salt. Set aside. Hooray for homemade caramel!

For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until combined. The trick here is to not let the pan get too hot so the marshmallow mixture melts, stays gooey but doesn’t burn. Pour mixture into a lined and greased 13 x 9 pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.

For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.

Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve. My personal preference is to serve the treats at room temp.

Happy Sunday Brunch and/or indulging!

TIP: Place treats that are ready to be served on a greased surface, otherwise they will stick.

Adapted from The Comfort of Cooking

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