It’s too hot. Any temperature above 75° makes me uncomfortable. Once we hit above the 90° mark (and it’s humid to boot), I’m loathe to leave any air-conditioned building. My thoughts turn to moving, and I dream of living someplace where it’s eternally Fall. I also hate to turn on the oven. If you’re craving a cookie or bar, but can’t imagine adding 350°+ to your apartment or kitchen, Rice Krispie treats are a great option. The caramel and toasted pecans in this version, really compliment the chocolate and boost the traditional chewy texture (without breaking your teeth).
Double Chocolate Caramel Turtle Treats – Cook’s Country
- 3 tbsp. butter
- 1 10 oz. bag marshmallows
- 1 cup semisweet chocolate chips
- 1/2 tsp. salt
- 1/4 tsp. vanilla extract
- 5 cups Rice Krispies cereal
- 15 soft caramel candies, quartered
- 1 cup chopped toasted pecans
Line an 8″ square baking pan with foil (allowing excess to hang over sides). Grease the foil. Melt butter in a large pot over low heat. Add marshmallows, 1/2 cup chocolate chips, and salt. Cook, stirring constantly, until melted and smooth (about 8 min.). Stir in vanilla.
Off the heat, stir in the cereal, caramels, and pecans until combined. Scrape the mixture into the prepared pan and press into the bottom and corners with a spatula. Let cool completely (about 1 hr.).
Melt the remaining 1/2 cup of chocolate chips in the microwave, in 10 sec. intervals (stir in between). Drizzle the melted chocolate over the cooled treats. Place in the fridge to allow chocolate to cool faster (about 10-15 min.). Using foil overhang, lift the treats from pan onto a cutting board. Cut into squares. For best storage, place in a single layer.
Yield – 12-16 squares