½cupcaramel sauce(use leftover, store-bought, or recipe below)
8cupcrispy rice cereal(225 grams)
Coarse or flaky salt, for sprinkling
For the salted caramel:
⅓cupheavy cream(68 grams)
To make the treats:
Grease an 9x13-inch square baking pan and line with parchment paper, if desired.
In a large heavy bottomed pan, melt the butter over medium low heat. Continue cooking, stirring occasionally, until butter is brown and fragrant. Add the marshmallow and stir until melted and mixture is smooth. Stir in all but a few tablespoons of the caramel. Add the crispy rice cereal and stir until combined.
Press mixture into the prepared baking pan. Drizzle with the remaining caramel and sprinkle with coarse salt. Let firm up at room temperature for 30 minutes before serving for easy slicing. Alternately, you can let the treats firm up in the fridge for 10 minutes.
To make the caramel:
Combine the sugar and water in a small heavy-bottomed saucepan over low heat. Stir until mixture is moistened and is the consistency of sand. Stop stirring and let the sugar dissolve and cook until deep amber in color. Periodically swirl the pan the ensure the mixture is caramelizing evenly.
Remove from heat and add the heavy cream very gradually while whisking constantly. Caramel will bubble violently at first. When all incorporated, return to low heat and stir until all clumps are melted and mixture is smooth. remove from heat and stir in vanilla and salt.
Note: You can also make these treats in a 9-inch square pan or 9x13-inch pan. Your treats will just be thinner than you see here.