Caramel Marshmallow Chocolate Dipped Krispy Treats

There is an artisan chocolate shop in my city that makes a fancy version of one of my favorite childhood snacks, Rice Krispies Treats.  You may have seen the shop and its' owners on the TLC channel. They star in a reality show called "The Little Chocolatiers".  A friend gifted me one of these amazing desserts a few years back and I ran right over and bought another one so that I could re-create them in my own kitchen.  Are you buying the research excuse?  It's been a few years and I finally made some of these addicting treats.  If you're are looking for a quick recipe this is not it; but if you're looking for a rich, chewy, crispy, gooey, salty, chocolaty, melt-in-your-mouth extravaganza...this is the recipe for you. Put them in some decorative papers and cellophane bags with ribbons and they make a mighty fine gift for those special people in your life.

These confections are best made in stages and you can spread them out over two days.  I first made two pans of Krispy treats.  Then I made one recipe each of homemade marshmallows and caramels and poured a caramel layer over one pan and a marshmallow layer over the other pan of Krispys.  Sandwich them together with the Rice Krispy bar on the outside., dip one end in dark bittersweet chocolate and WOO HOO! ... Decadent Caramel Marshmallow Chocolate Dipped Krispy Treats.   TO DIE FOR....just sayin'.

Rice KrispyTreats

(Double the recipe below and make two pans of Krispy Treats for this version)

3 Tab. butter

10 oz. of marshmallows

6 cups of Rice Krispies Cereal (or generic brand)

Melt the butter over low heat.  Add the marshmallows and stir until smooth.  Remove from the heat and pour over the rice cereal and stir to coat.  Press evenly in a 9x13-inch pan.

Repeat to make another pan of treats.  Set aside.

Homemade Marshmallows

(Don't double)

1 1/2 cups of granulated sugar

1/2 cup plus 2 Tablespoons of light corn syrup (Karo)

2 envelops (1/4 oz. each) of unflavored powdered gelatin (Knox)

3/4 C. water or 6 oz. (divided into 2-3 oz. portions)

1/8 teaspoon of salt

1/8 teaspoon of vanilla extract

Spray a 9x13-inch pan with quick release spray.  Line with parchment paper and spray it with quick release as well.  Set this aside for the extra marshmallow.

Stir the gelatin in 3 oz. of cold water.  Set it aside to bloom (soften) while cooking the sugar mixture.

In a heavy saucepan fitted with a candy thermometer, place the sugar, corn syrup, remaining 3 oz. water, and 1/8 teaspoon of salt.  Bring to a boil and cook over medium-high heat until a candy thermometer reaches *240 at sea level (or softball stage).  Put gelatin in a mixing bowl.  Pour the sugar mixture over the gelatin and beat on high for 15 minutes, until the volume has increased significantly.

Pour a layer of the marshmallow on the top of one pan of Rice Krispy treats.  Set aside about 1 hour to set up.  When the marshmallow is set, gently remove the Krispys from both pans and set them on a covered counter.

*Pour the remaining marshmallow into the sprayed and prepared pan. Let these marshmallows sit at least 8 hours.  Turn onto a powdered sugar covered surface.  Cut into squares with a clean hot knife, or use dental floss.  Roll in powdered sugar to keep from sticking.  Marshmallows can be dipped into melted chocolate. 

Caramels
(Don't double)

1 cup of granulated sugar

1 cup of light corn syrup (Karo)

1 1/2 cups of heavy whipping cream

3 1/2 oz. of sweetened condensed milk

1/2 teaspoon of fine salt

1 Tablespoon of vanilla extract

Prepare a 9x13-inch pan with parchment paper cut to fit the bottom.  Do not butter the paper.  Set aside.  *You may have extra caramel so you might want to prepare a smaller pan for the excess candy.

In a tall heavy saucepan fitted with a candy thermometer, combine the sugar and syrup an bring to a boil, stirring to dissolve the sugar.  Let the sugar syrup continue to boil on medium high heat.  In the meantime, in the top of a double boiler combine the whipping cream and condensed milk and scald.  When the sugar syrup begins to turn golden, slowly add the cream/milk mixture 1 Tablespoon at a time, stirring constantly.  Don't let the rolling boil stop.  Cook and stir until the mixture reaches 230 degrees F. for sea level (you will need to adjust this to your altitude).  Go here for instructions on adjusting recipes for different altitudes.

Take the candy off the heat and stir in the vanilla and the salt.  Pour a thin layer (about 1/4 inch) into the prepared pan.  Let it stand several hours to firm up.  When the candy is firm but still pliable, pick up the parchment with the caramel and turn it upside down onto the remaining pan of Krispys.   Press down to adhere the caramel to the Krispys and peel the parchment away.  Now carefully tip over the caramel/Krispy layer onto the marshmallow/Krispy layer and apply gentle pressure to adhere the caramel and marshmallow together.  Let set about 10 minutes and carefully cut into sections with a sharp knife. 

Melt and temper some dark chocolate and dip one edge of the bar in the chocolate.  Let dry and package.

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