Rice Krispy Turtle Treats

Rice Krispy treats like to play dress up once in a while.  We all know there is nothing wrong with wearing white marshmallows, but Stacey and Clinton would not approve.  In front of the 360 mirror they would chide them for looking washed out, lumpy and b-o-r-i-n-g.  Stacy might make a comment about the 60's wanting their favorite snack back.  Clinton might say he found the same snack in his grandma's cupboard.  But I say, SHUT UP and bring on the caramel, chocolate and pecans....


Rice Krispy Turtle Treats
inspired by Cook's Country and the Rice Krispies Box


6 cups Rice Krispies cereal
15 soft caramel candies, preferably Kraft
1/2 cup semi-sweet chocolate chips
1 cup chopped pecans
3 tablespoons butter plus more for greasing the pan
1 teaspoon vanilla extract
1 10.5 oz package of mini marshmallows


For the Drizzle:
15 soft caramel candies
1 tsp water
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 degrees.  Spread chopped pecans on a baking sheet and bake for about 5 minutes or until very lightly toasted. Set aside to cool.


Line a 9 x 13 inch pan with aluminum foil, allowing excess foil to hang over pan edges.  Grease the foil lining with a small amount of softened butter. 


Measure Rice Krispies cereal into a bowl and set aside.


Unwrap caramels and cut into quarters.  Place caramels, chocolate chips and pecans into another bowl and set aside.


In a large microwave safe bowl, melt the butter.  Stir in the vanilla extract.  Add the package of mini marshmallows and return to microwave.  Microwave this mixture for about one minute, or until the marshmallows are melted.  Stir mixture until smooth.  If necessary return the mixture to the microwave for a few seconds.  Once mixture is perfectly smooth, add the Rice Krispies and quickly but gently mix to coat the cereal.  Once the cereal is lightly coated, add the caramel, chocolate chip and pecan mixture to the bowl and continue to mix until everything is coated and evenly distributed.  Work quickly because the chocolate might start to melt, and try not to over-mix because this will crush the cereal.


Scrape the mixture into the foil lined pan.  Spread a small amount of butter over your clean hands and gently press the mixture evenly into the pan.  Allow to cool for about an hour. If desired, cut into 2 inch squares. 


To prepare the drizzle, gently melt the chocolate chips in the microwave (or in a small saucepan).  Place melted chocolate in a small zip-loc bag.  Snip off the corner of the bag and drizzle chocolate over bars. Unwrap the caramels and place in a small microwave safe bowl. Add one teaspoon of water and microwave until caramel is just melted, usually about 45 seconds.  Stir until smooth. Place caramel in another small zip-loc bag, snip off the corner and drizzle over chocolate layer.

 Allow to rest until chocolate and caramel are set.