Heaven on Earth

Heaven on Earth

Monday, December 13, 2010

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.




15 comments:

  1. Bonnie -- First of all I love your nutcracker collection -- there are some really nice ones. I used to collect until the German ones became a bit to pricey. This is quite some recipe! Glad that you did the research. Might try it after the holidays...my list is too long. Spent today making toffee with my sister...and eating. Even after that this sounds very decadent...homemade marshmallow and caramel! Joni

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  2. So many flavors and textures in one decadent treat! Looks like your research was a success! :)

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  3. Oooh, Bonnie, thank you for reminding me about the Little Chocolatiers. I watched their show, each week. Then they disappeared from the weekly lineup and I didn't realize it until "now." Too bad -- out of sight -- out of mind. Steve and Katie are a delightful couple and I marveled at their talent and often wondered, "It LOOKS good, but how does it taste?" Now I know. If you enjoy it, it must be wonderful! You have great taste!
    Now this is yet ANOTHER reason why I must visit your neck of the woods. I can picture this... I'm tucked into bed in the Allred room , waiting for the snow to fall as I'm eating my treats from the "Little Chocolatier's.... .

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  4. Wow, that is a lot of work! Amazing to say the least. This is something my daughter would tackle, me I would just show up and eat! Thanks for sharing, I will pass this on to her!

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  5. Visiting via Hearth and Soul...
    These look so easy and sweet! They'd be a nice addition to a cookie tray.

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  6. One look at your pic and my eyes popped open in absolute awe. These have got to be the very last word in Rice Krispie treats. There just is no comparison.

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  7. What a great idea, it sure makes the rice crispy looks much nicer and prettier. Thanks for the recipe Bonnie!

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  8. Bonnie! These are rice krispy treats on steroids! What an amazing treat these would be for the holidays! I am always in awe of the creativity of local bakers and candy makers. Thanks so much for sharing these on the hearth and soul hop! I will be sharing these on my hearth and soul hop highlights at a moderate life this friday! All the best! Alex

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  9. Bonnie!! These look delicious!! What a creative and unique idea and I'm in awe that you were able to recreate the recipe. Enjoy those rice krispy treats!

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  10. Wow! Now those are some special Rice Krispies treats. Perfect for the holidays.

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  11. I've never been to the shop, but I saw the commercials. I bet that show really increased their business. :) These look so fun!

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  12. These look really special - what a delicious treat!

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  13. These look amazing! Who doesn't love a Krispy Treat and these are over the top. Great gift idea.

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  14. Ooh, heavenly. I just did that--made some rocky road rice krispies and put them in cellophane and gave them away.

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