Salted Caramel Pecan Krispie Treats

• Gluten free

• Condiments

  • 3 tbsp Golden syrup

• Pasta & Grains

  • 130 g Rice krispies

• Baking & Spices

  • 75 g Brown sugar, dark
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 100 g Pecan nuts

• Dairy

  • 115 g Butter
  • 300 g Condensed milk

• Desserts

  • 220 g Vanilla marshmallows

Found on littlesugarsnaps.com

Description

Ingredients

• 40g/ 3 tbsp butter
• 220g/ 8 oz vanilla marshmallows
• 130g/ 4 1/2 oz rice krispies
• 300g/ 10 1/2oz condensed milk
• 75g/ 3oz butter
• 75g/ 3oz dark brown sugar
• 3 tbsp golden syrup
• 1/2 - 3/4 tsp sea salt (depending on taste)
• 100g/ 4oz pecan nuts - roughly chopped

Directions

• Grease and line a deep 20cm x 20cm tin with baking parchment
• Make the caramel: put the condensed milk, butter, sugar and syrup into a heavy based pan and melt, over a medium heat, stirring frequently,until the sugar has dissolved, then bring up to boiling
• Allow the mixture to gentle boil for 2-3 minutes. Take off the heat, stir in the sea salt and set aside
• Put 20g butter into a small, heavy based saucepan. Heat on low-medium, until melted. Add 110g marshmallows and stir with a wooden spoon, until the marshmallows have melted and are thoroughly blended with the butter. Quickly mix in half of the rice krispies
• Spoon the marshmallow krispies into the tin, and spread out evenly. Ensure the mixture is pressed down gently but firmly to create a solid layer. The mixture will be very sticky but using a piece of cellophane makes this task much easier.
• Give the caramel a stir and pour over the krispie base. Scatter the chopped pecan nuts over the top and place in the fridge for 1-2 hours to set
• Using the remaining butter, marshmallows and rice cereal, make another batch of marshmallow krispies and spoon it over the caramel layer. Again, using a piece of cellophane, spread the krispies out and press down gently, but firmly
• Leave to firm up for an hour before slicing into squares
• Store in an airtight tin. Best eaten within 2 days