-
1
1.
-
2
Grease a 9x9 (or 9x13 for thinner squares) pan and line a large baking sheet with parchment paper.
-
3
Place all of the marshmallows onto the baking sheet so they are evenly distributed.
-
4
2.
-
5
In a small saucepan over medium-low heat, melt caramels and stir in heavy cream.
-
6
Add the kosher salt.
-
7
Leave on low heat (and stir every once in awhile) while you prepare the other ingredients.
-
8
3.
-
9
In large saucepan or pot, melt butter on low.
-
10
While butter is melting, set oven to broil and broil marshmallows for 1-2 minutes or until the tops are a dark brown color (I like some of mine to be burnt, but you can take the pan out earlier if you dont like that).
-
11
Immediately after marshmallows are done, remove them from the oven, scrape them off the parchment paper into the melted butter and stir in vanilla extract.
-
12
Once there are no longer big chunks of marshmallow, pour in the cereal and stir.
-
13
Once the cereal is fully coated, gently fold in the caramel sauce.
-
14
4.
-
15
Gently press the cereal mixture into the prepared pan until even.
-
16
Dont squash the mixture too much or it can get tough and hard to eat later on.
-
17
I like to use a rubber spatula sprayed with cooking spray, to minimize sticking.
-
18
You can sprinkle another pinch of kosher salt over the squares if you like.
-
19
Allow mixture to cool.
-
20
Cut and serve.
