Salted Caramel Toasted Marshmallow Crispy Treats

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   1.

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   Grease a 9x9 (or 9x13 for thinner squares) pan and line a large baking sheet with parchment paper.

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   Place all of the marshmallows onto the baking sheet so they are evenly distributed.

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   2.

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   In a small saucepan over medium-low heat, melt caramels and stir in heavy cream.

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   Add the kosher salt.

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   Leave on low heat (and stir every once in awhile) while you prepare the other ingredients.

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   3.

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   In large saucepan or pot, melt butter on low.

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    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).

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    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.

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    Once there are no longer big chunks of marshmallow, pour in the cereal and stir.

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    Once the cereal is fully coated, gently fold in the caramel sauce.

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    4.

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    Gently press the cereal mixture into the prepared pan until even.

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    Dont squash the mixture too much or it can get tough and hard to eat later on.

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    I like to use a rubber spatula sprayed with cooking spray, to minimize sticking.

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    You can sprinkle another pinch of kosher salt over the squares if you like.

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    Allow mixture to cool.

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    Cut and serve.

* Per serving · 4 servings · Values may vary.