Salted Caramel Crispy Rice Bars
Ingredients
- 1½ cups sugar
- ½ cup water
- 2 Tbsp light corn syrup
- 10 Tbsp butter, divided
- ¾ cup heavy cream, warmed
- 2 tsp kosher salt
- 1 (10.5-oz) bag miniature marshmallows
- 1 (12-oz) box crisp rice cereal
- 2 cups broken pretzels
Instructions
- Cook sugar, water, and corn syrup in a large skillet over medium heat, stirring occasionally, 10 minutes or until mixture is honey colored.
- Add 6 Tbsp butter to sugar mixture, stirring until melted. Remove from heat, and gradually stir in cream until smooth. Stir in salt. Reserve ½ cup caramel in a small bowl.
- Melt remaining 4 Tbsp butter in a large Dutch oven over medium-low heat. Add marshmallows and remaining caramel mixture, stirring until mixture is smooth. Remove from heat and stir in cereal and pretzels.
- Press mixture firmly into a lightly greased 13- x 9-inch baking dish. Let stand 4 hours or until set. Cut into squares, and drizzle with reserved caramel.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
446
|
446
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 3 | 3 |
| Carb (g) | 76 | 76 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 615 | 615 |
| T. Sugs (g) | 46 | 46 |
| A. Sugs (g) | 45 | 45 |
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