Caramel Marshmallow Rice Krispie Balls
We enjoy these Caramel Marshmallow Rice Krispie Balls, which were always popular during the holidays. Our mom used to prepare them, signaling the approach of Christmas.
Ingredients
- 14 ounces caramels (Kraft caramels)
- 14 ounces of sweetened condensed milk
- 2 tbsp butter
- 10 ounces large marshmallows
- 7 cups Rice Krispies Cerea
Instructions
- Begin by preparing the caramel sauce. Combine the caramels, sweetened condensed milk, and butter in a medium saucepan. Place the saucepan over medium heat and stir until the mixture becomes smooth and creamy.
- While the caramel sauce is warming up, take your marshmallows and insert a toothpick or skewer into each marshmallow. This will provide a convenient handle for dipping.
- Once the caramel sauce is ready, dip each marshmallow into the sauce using the toothpick or skewer. Allow any excess caramel to drip off.
- Take a large mixing bowl and pour the Rice Krispies cereal into it. Gently roll the caramel-covered marshmallow in the Rice Krispies, ensuring they are evenly coated.
- Prepare a cookie sheet by lining it with parchment paper. Place the coated marshmallows on the sheet, and then carefully remove the toothpick or skewer from each marshmallow.
- Allow the Caramel Marshmallow Rice Krispie Balls to set up for about 30 minutes. The caramel coating will firm up during this time, creating a deliciously chewy exterior.
Notes
To store these delectable treats, place them in an airtight container and keep them in the refrigerator. Before serving, allow them to sit at room temperature for about 1 hour to achieve the perfect texture.