Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream

It is happy birthday time again (does this seem to be getting a little ridiculous?  All the birthdays?).  This time, however, the birthday belongs to your humble blogger...me.  Yes, another year has ticked by, and I might be still a little bit in denial.  So what do I do about it?  Make a big fat luscious cake and eat it all by myself.  Well, all but the eat it all by myself part.  This year's birthday falls during some interesting circumstances that are ending with another move.  So, the debate: super easy low key sheet cake with a quick frosting since no one is around to share and half of my house is empty (the empty house doesn't really have any bearing on it, but it sounded good).  OR...a spiced sweet potato cake with a fluffy toffee and marshmallow filling topped with a decadent brown sugar cinnamon Swiss buttercream.  Um yeah.  If you're going to get old, eat good cake!!!


The cake has a delicious sweet potato flavor, with warm spices.  Sandwiched between the layers is a marshmallow filling with toffee bits.  And the crowning glory??? Swiss Buttercream!  I was nervous about making this buttercream, because I haven't always had this best luck with non-american buttercream (American buttercream uses powdered sugar).  This time, however, the results were absolutely perfect.  Amazing. A thing of beauty.  Can you tell I'm a little proud of myself?  Anyhow, quick note on the cake layers.  I used an 8 inch round corningware baking dish, and a 6 inch corningware baking dish.  Why? Because I don't have cake pans in that size, and I had to MacGyver it.  Worked out pretty well, don't you think?


Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream


Cake:
2 large eggs
1 cup sugar
1/2 cup (1 stick) + 2 Tablespoons butter, melted and cooled
1 pound cooked, mashed sweet potato
1 teaspoon vanilla extract
1 cup (4 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger


Toffee Marshmallow Filling:
2 7-ounce containers of marshmallow fluff
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract
pinch of salt
4 teaspoons very hot water
2/3 cup toffee bits


Brown Sugar Cinnamon Swiss Buttercream:
2 large egg whites (2.5 ounces)
1/2 cup + 2 Tablespoons light brown sugar
3/4 cup (1 1/2 sticks) butter, softened and cubed
pinch of salt
dash of cinnamon, to taste
1 teaspoon vanilla extract


Preheat oven to 350F.  Grease and flour an 8 inch round baking pan and a 6 inch round baking pan (or corningware, as it were).  In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until light colored and very smooth.  Add the melted cooled butter, and the mashed sweet potato, and vanilla and mix until combined.  In a small bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.  Add to the sweet potato mixture and beat on low until just combined.  


Pour the batter into the prepared pans and smooth the tops.  Bake until a toothpick inserted in the center of each cake comes out clean, about 20-25 minutes for the small cake, 40-45 minutes for the larger cake.  Let pans cool for about 10 minuets on a cooling rack, then turn the cakes out of the pans onto the rack and cool completely.


For the marshmallow filling, in a medium bowl combine the marshmallow fluff, shortening, powdered sugar, vanilla and salt.  Using a hand mixer, beat the ingredients together until combined.  Beat in the hot water, then add the toffee bits and beat until completely combined.  Set aside.


For the Swiss Buttercream, combine the egg whites and brown sugar in the bowl of a stand mixer.  Set the bowl over a pot of simmering water (do not let the water touch the bottom of the bowl), and whisk constantly until the temperature reaches 160F, or the sugar has dissolved completely, and the egg whites are hot.  


Return the bowl to the mixer and with the whisk attachment, whip the egg/sugar mixture until it is a smooth, thick, and glossy meringue, and the bottom of the bowl feels about room temperature.  Switch to the paddle attachment and with the mixer on low speed, slowly add the butter, about a tablespoon at a time until all the butter has been incorporated and the buttercream is silky and smooth (this took me about 10 minutes, so be patient).  If the buttercream looks curdled, continue beating on low speed until it comes back together.  Add the salt, cinnamon, and vanilla, and beat on low speed until combined.


To assemble the cake, trim the domes off the top of the cakes, then slice each cake layer in half horizontally to make two large and two small layers.  Place a small spoonful of marshmallow filling on the center of a serving plate.  Place the bottom piece of the large layer on the serving plate.  Spread with the marshmallow filling, then place the other large layer upside down on top.  Spread a small amount of filling in the center of the cake, then top with the bottom of the small cake layer.  Spread with the marshmallow filling, then place the remaining layer upside down on top of the filling.  Frost the tops and sides of the cake with the swiss buttercream.  Store cake in the refrigerator, and bring to room temperature before serving.  Makes one small cake, about 8 to 10 servings.  Original recipe found here.


Enjoy!  -Cardamommy

Cake Mix Cinnamon Rolls

Did I give you the impression in my last post that I was done with cake mix?  Well, I may have overstated my position on that just slightly.  I have had cinnamon rolls on my list for quite some time now, in particular, cinnamon rolls made with a funfetti cake mix.  My hungry puppies love anything with sprinkles, so I thought that it would be so fun to make them cinnamon rolls with sprinkles!  It was fun, and they loved it!  The sprinkles melted just a bit, but the rolls still had swirls of color.  These rolls are incredibly easy to put together, and are incredibly delicious. 

Cake Mix Cinnamon Rolls

Cinnamon Rolls:

1 package Funfetti cake mix

4 1/2 teaspoons yeast

1 teaspoon salt

5 cups flour, divided

2 1/4 cups hot water

1/2 cup softened butter

1/2 to 3/4 cup sugar

1 to 2 teaspoons cinnamon

Glaze:

2 Tablespoons funfetti cake mix

1 cup powdered sugar

2 Tablespoons milk 

Combine the cake mix, yeast, salt, and 2 cups of flour in the bowl of a stand mixer (or mix by hand).  With the mixer on low speed, add the hot water.  Gradually add the remaining 3 cups of flour.  The dough will be a little sticky.  Transfer the dough to a greased bowl and cover with plastic wrap.  Let dough rise until doubled, about 1 hour.

Grease 2 9x13 inch baking dishes.  Turn the dough out onto a well floured surface and roll out into a large rectangle (the dough should be about 1/2 inch thick).  Spread the softened butter over the dough, all the way to the edges.  Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.  Roll up the dough and cut into 24 slices.  Place 12 slices in each prepared baking dish.  Cover and let rise for about 30 minutes.  Preheat the oven to 350F.  Bake the cinnamon rolls for 20 minutes.

For the glaze, in a small bowl, whisk together the cake mix and powdered sugar.  Whisk in the milk, one tablespoon at a time until the glaze is drizzle consistency.  Drizzle the glaze over the warm cinnamon rolls.  Makes 24 cinnamon rolls.

Enjoy!  -Cardamommy

Cake Batter Marshmallows

Are we a little bit done with the cake batter?  I think that I am done.  Really.  Done.  But these marshmallows are so good!  Little bit of cake, little bit of sprinkles...who doesn't like cake and sprinkles?  The addition of the cake mix deflated the marshmallow mixture, so these aren't quite as fluffy as other marshmallows you may make (such as Honey Vanilla Bean Marshmallows, and Mint Marshmallows).  These marshmallows are just a bit denser.  Add these to a steaming mug of hot chocolate, and you will be in cake batter marshmallow heaven!


Cake Batter Marshmallows


3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces (1 1/2 cups) granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup white, yellow, or funfetti cake mix
Multicolored sprinkles
1/4 cup powdered sugar
1/4 cup cornstarch


In the bowl of a stand mixer (using the whisk attachment), place the gelatin along with 1/2 cup of the water.  In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt.  Bring to a boil over medium-high heat and let it continue to cook until it reaches 240F (use a candy thermometer, or monitor closely with an instant read thermometer).  Once the mixture reaches 240F, remove from heat immediately.

Turn the mixer on low speed, and slowly pour the sugar syrup (while mixer is running) down the side of the mixer bowl into the gelatin.  Once all of the syrup is added, increase the mixer speed to high.  Continue to whip on high for 12 to 15 minutes, or until the mixture becomes very thick and is just warm.  During the last minute of whipping, add the vanilla extract and cake mix.

While the marshmallows are whipping, lightly spray a 9x13 inch pan with cooking spray.  In a small bowl, combine powdered sugar and cornstarch.  Dust the bottom and sides of the pan with the cornstarch mixture to cover completely, then return any extra mixture to the bowl.  Pour the desired amount of sprinkles over the bottom of the prepared pan.  When the marshmallow is through whipping, pour into the prepared pan, using a lightly oiled spatula to spread it evenly.  Immediately sprinkle the remaining sprinkles over the top of the marshmallows..  Dust the top of the marshmallow with enough of the remaining cornstarch mixture to lightly cover, saving the rest for later.  Allow the marshmallows to sit, uncovered, for 4 hours or overnight.

After the marshmallows have set up, turn them out onto a large cutting board, and using a pizza cutter, cut into 1-inch squares.  Once cut, roll the marshmallows in the remaining cornstarch mixture.  Store in an airtight container for up to 3 weeks (I store mine in an airtight container in the freezer). 

Note:  You can use a hand mixer with a whisk attachment to make these marshmallows, but be prepared to hold the mixer for a long time, and it may stress your mixer quite a bit.


Enjoy!  -Cardamommy

Chocolate Covered Cherry Birthday Cake

This post is dedicated to Chemist Cuisinier PhD, who had a birthday yesterday. In an attempt to express my appreciation for everything she does for me (which is a lot), I made her this chocolate covered cherry cake, which she had mentioned a little while ago she wanted. Happy birthday to my wonderful, fabulous, gorgeous, brilliant, kind, caring, selfless, thoughtful, funny sister! She is one of the best people I know. If I can be half as amazing when I grow up as she is now, I feel I will have achieved something in my life. Happy birthday, Chemist Cuisinier PhD! I love you!

You Will Need:
1 Recipe Cake (I used cherry chip mix because I was on a time limit)
1 Jar Hot Fudge, or make your own (super easy and delicious! I used this recipe)
1 Sleeve Oreos, crumbed (is that a real word?) with a cuisinart
1 Recipe Buttercream Frosting (I used this recipe)
3 Boxes Chocolate Covered Cherries
1-3 Maraschino Cherries

*Original Post found Here

1. Prepare cake batter and split evenly between two 6 or 7-inch round cake pans. Bake, cool, and shave tops off to create a flat surface.

2. Place pieces of wax paper on a cake stand and set first layer of cake on it.

3. Put about 1/4 C frosting on the top of the first layer of cake. Cover with chocolate covered cherries. Spoon frosting over cherries and smooth out to create a flat surface. Also frost the sides of the first layer. Freeze for 30 minutes.

4. Place second layer on top of the cherries and cover both layers with frosting. Make sure it is relatively smooth. Freeze again for 30 minutes.

5. This is the part that gets messy. Slowly pour [room temp] hot fudge over the top of the cake and let drip over the sides. As it drips, spread on the sides with a knife. Cover entire cake with oreo crumbs (I did this by putting crumbs in my hand and gently smooshing them to the sides of the cake. It was messy.

6. Freeze for another 30 minutes to make sure everything is set.

7. Place a dollop of icing on the top and garnish with maraschino cherries. Serve cold or at room temperature.

Mahlzeit!
-Coriaunty

Cake Batter Rice Krispie Treats

Do you see a trend unfolding here?  Perhaps one that is cake related?  I made these little treats for my hungry puppy to share with her music academy class for her birthday.  Who doesn't love rice krispie treats?  And who doesn't like a variation on the theme?  Such as Hot Chocolate Rice Krispie Treats, Chocolate Chip Cookie Dough Rice Krispie Treats, Fluffernutter Rice Krispie Treats, and Chocolate Caramel Rice Krispie Treats.  


Cake Batter Rice Krispie Treats


3 Tablespoons butter
1 10 ounce bag marshmallows
1/2 cup funfetti cake mix
6 cups rice krispies
multicolored sprinkles


Grease a 9x13 inch baking dish.


In a large bowl, combine the  butter, marshmallows, and cake mix.  Microwave in 30 second intervals, stirring after each one, until butter and marshmallows are completely  melted and smooth.  Add the rice krispie treats and stir until the marshmallow is evenly distributed on the rice krispies.  Press into the prepared pan (I find that greased hands work very well).  Immediately top the treats with sprinkles and press in with your hands.  Makes 18 treats.


Enjoy!  -Cardamommy

Cake Batter Ice Cream with a Fudge Frosting Ribbon

I am going to start off this post with my sincerest apologies for eating all of this ice cream before I took a picture to share with you.  So, the next best thing.  Close your eyes with me.  Think of creamy, white ice cream with ribbons of dark, chocolatey, fudgy, luscious frosting running through it.  I loved this ice cream, especially when paired with the White Cake with White Chocolate Cinnamon Spice Frosting.  Actually, this ice cream and that cake disappeared simultaneously.  Every piece of cake came with a scoop (or two) of ice cream.  So delicious. So if you are thinking of making this ice cream, do yourself a favor and make the cake with it. 


Cake Batter Ice Cream with a Fudge Frosting Ribbon


Ice Cream:
4 cups half and half 
3/4 cup sugar
1 cup white cake mix
1 teaspoon vanilla extract


Fudge Frosting Ribbon:
1 Tablespoon butter
2 teaspoons milk
2 Tablespoons cocoa powder (I used Ghirardelli Sweet Ground Chocolate and Cocoa)
dash salt
3/4 cup powdered sugar


In a large bowl, combine 1 cup half and half, sugar, cake mix, and vanilla extract.  Whisk together until well blended and no longer lumpy.  Add the remaining 3 cups half and half and whisk well until thoroughly combined.  Cover and place in the refrigerator for two to four hours.  When you are ready to make the ice cream, pour the ice cream base into the bowl of your ice cream maker and freeze according to the manufacturer's instructions.


While the ice cream is freezing, make the fudge frosting ribbon.  Combine the butter, milk, and cocoa powder in a medium size microwave safe bowl.  Heat in the microwave for about 30 seconds, or until butter is just melted.  Stir to combine.  Add the powdered sugar and salt, and stir until smooth.  Spoon the frosting into a plastic ziplock bag and snip off one corner.


When the ice cream is ready, simultaneously spoon the ice cream and pipe the frosting into  a freezeable storage container.  This will give you ribbons of frosting throughout the ice cream.  Cover the ice cream and freeze until ready to serve.  Makes about 6 cups of ice cream.


Enjoy!  -Cardamommy

Pumpkin Pie Ice Cream

I decided to make this ice cream on a Sunday, and was absolutely ready to go!  I had all of the ingredients, so let's get started!  And then I realized that I didn't have any vanilla wafers. Stink!  So what do I do?  I don't shop on Sunday, so do I wait until Monday and go buy some?  Yeah, right.  I find a recipe and make them myself.  Which I did, and I felt pretty good about it.  Until my husband said, "You know, Dairy Queen uses real vanilla wafers."  I know!  But since I don't have any....hello, would I let a little thing like no vanilla wafers deter me from my pumpkin pie ice cream?  Heck no.  


This ice cream is so delicious.  I am a little bit surprised that it wasn't devoured before it came out of the ice cream maker.  Yeah, it was that good.  I think that this recipe will be repeated in the very near future.  Perhaps I will try substituting gingersnaps for the vanilla wafers...or actually using real vanilla wafers.


Pumpkin Pie Ice Cream


10 ounces (about 1 heaping cup) pumpkin puree (home made or store bought)
1/3 cup granulated sugar
1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups half and half
1/2 cup vanilla wafers, chopped


In a medium bowl, whisk together the pumpkin puree, sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and cloves.  Slowly whisk in the half and half and continue stirring until the mixture is well combined.  Cover and chill for 2 to 4 hours.


Remove the ice cream mixture from the refrigerator.  Pour into the ice cream maker and freeze according to the manufacturer's directions.  About five minutes before the ice cream is done churning, add the chopped cookies.  When the ice cream is finished, transfer to a container with a lid and store in the freezer until ready to serve.  Makes about 1 quart.


Enjoy!  -Cardamommy

Pretzel Dogs

It is an exciting day at my house when I make these pretzel dogs.  They are such a fun food for my hungry puppies to enjoy, and me too for that matter!  Simply wrap hot dogs (or sausage for those of us who can't stomach hot dogs...) in pretzel dough, boil them, then bake them!  If you are wondering about boiling in baking soda water, it gives the pretzels that wonderful chewiness.  So delicious, and so easy to put together.  Paired with a vegetable side, this makes a perfect meal.


Pretzel Dogs


Dough:
3/4 cup warm water
1/2 Tablespoon sugar
1 teaspoon salt
1 1/2 teaspons yeast
2 1/4 cups all purpose flour
1 Tablespoon melted, cooled butter


4 hot dogs (or sausages) 
5 cups water
1/3 cup baking soda
Kosher salt


Combine the dough ingredients in your bread machine and set for a dough cycle, or combine the water, sugar, and salt in a bowl, and sprinkle the yeast on top.  Let stand for five minutes, then add the flour and butter, and mix and knead until the dough is shiny an elastic.  Place in a greased bowl, cover, and let rise for one hour.


Preheat oven to 450F.  In a non reactive saucepan, bring the water and baking soda to a boil.  While the water is heating, punch down the dough and divide into four pieces.  Roll each piece into a rope about 12 to 18 inches long.  Dry each hot dog (or sausage) with a paper towel (or the dough will not stick) and wrap a rope of dough around each hot dog, taking care to seal completely.


Boil each pretzel dog in the baking soda/water mixture for one minute.  Remove from the water and place on a greased baking sheet.  While the pretzel dogs are still wet, sprinkle with kosher salt.  Repeat with remaining pretzels.  Bake for about 14 minutes, or until a deep golden brown.  Makes 4 generous servings.


Enjoy!  -Cardamommy

Spicy Cajun Potato Wedges

I love homemade fries. Simple as that. These potato wedges are certainly no exception. The thing I love about fries/wedges is that I can use whichever spices I'm in the mood for and the outcome is always delicious. My mood this time: spicy and cajun. Don't ask me where it came from; these things just happen. But these potato wedges hit it spot on and were a cinch to make! If you want to spice up your potato wedges, this is definitely the way to go.

2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Paprika
1/2 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1/2 tsp Salt
1/4 tsp Chili Powder
1/4 tsp Garlic Powder
2 Egg Whites
2 lbs Potatoes, peeled and cut into wedges

1. Preheat oven to 375. Spray a large baking pan with cooking spray.

2. Mix together, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a small bowl. Place the egg whites in a separate large bowl and whisk until very frothy.

3. Fill a large pot with water and bring to a boil. When water reaches a boil, place wedges in the pot. Boil for 10 minutes. Drain potatoes and let cool, so as not to cook the egg whites.

4. Gently toss wedges in the egg whites then sprinkle with spice mixture. Toss until evenly coated.

5. Spread on pan and bake in preheated oven until crispy, about 40 minutes.

Mahlzeit!
-Coriaunty

Peanut Butter Caramel Apples

Since it is the season for caramel apples, I decided to try something a little bit different with this batch.  How delicious is peanut butter with apple?  So put that peanut butter in a caramel apple and top with honey roasted peanuts!  Although I don't like peanuts, I love me some peanut butter.  Of the creamy variety only.  Weird, I know, I have been through it before.  I only like creamy because it has no peanuts.  What do you think peanut butter is made out of?  Peanuts.  Then how can you not like peanuts?  Because I said so?  Anyway, these apples are good.  Caramely, peanut buttery, yumminess.  And I left the peanuts off of one...for the record.

Peanut Butter Caramel Apples

6 Medium Granny Smith apples, washed and with sticks inserted

1 pkg (14 ounces) caramels, unwrapped

2 Tablespoons water

1/2 cup creamy peanut butter

1/2 to 1 cup chopped honey roasted peanuts

Line a baking sheet with wax paper, and grease the paper lightly.

In a medium bowl, combine the caramels, water, and peanut butter.  Heat in the microwave at 30 second intervals, stirring after each until completely melted and smooth.  Place the chopped peanuts in a bowl.   Hold an apple by the stick and dip in the caramel mixture until completely coated.  Let excess caramel drip off, then immediately dip in the honey roasted peanuts.  Place the apple on the prepared baking sheet.  Repeat with remaining apples, then chill until set.  Makes 6 caramel apples.

Enjoy!  -Cardamommy

Apple Rice Pudding

I absolutely love when apples are in season.  I love to eat them (and do so everyday) and I love to bake with them.  I have been making this rice pudding for several years, and still love it.  When I told my hungry puppies that we would be having this for dinner, they went a little crazy with excitement.  Yes, I said dinner, not dessert.  It is full of healthy ingredients...rice, apples, raisins, cheese, milk...totally suitable for dinner!  


Apple Rice Pudding


Rice Pudding:
2 eggs
1/2 cup granulated sugar
1/2 sour cream
1 cup evaporated milk (or use regular milk)
1/4 teaspoon salt
2 medium size tart apples, peeled and chopped
2 1/2 cups cooked rice (2/3 cup uncooked rice will cook into about 2 1/2 cups)
1 cup (4 ounces) grated cheddar cheese
1/3 cup raisins


Topping:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted


Preheat the oven to 350F.  Lightly grease a 2 quart baking dish.


In a large bowl, combine the eggs, sugar, sour cream, evaporated milk, and salt.  Stir in the apples, rice, cheese, and raisins.  Pour mixture into the prepared baking dish, and smooth the top.


in a small bowl, combine the brown sugar, flour, and cinnamon.  Pour in the melted butter and toss together with a fork.  Sprinkle the brown sugar mixture evenly over the unbaked rice pudding.  Bake for about 45 minutes, or until it is set in the center.  Makes 8 servings.


Enjoy!  -Cardamommy

Rice Krispie Critters

I know Halloween is already over, but these rice krispie critters are just too darn cute to not share! They were quick to make and delicious as well. Cardamommy's Chocolate Caramel Rice Krispie Treats (yummy!!) would be the perfect recipe to use for this, or you can use the following basic recipe. I gave my critters away as little gifts, because--honestly--who doesn't love rice krispie treats?

Original idea found here.

6 C Cocoa Krispies
1 (10 oz) Bag Mini Marshmallows, plus extra for decorating
1/4 C Butter
Orange Slice Candies
Mini Pretzel Sticks
Red Ribbon

1. Spray a 9x9 pan with non-stick spray.
2. Melt butter completely in a large saucepan over low heat
3. Stir in Marshmallows until melted
4. Remove from heat and stir in rice krispies
5. Press into prepared pan and let cool for 15 minutes
6. Cut out circles (I used a Mason jar) for the bodies.
7. Cut orange slices into thirds to form triangles for the owl beaks. Place, sticky side down, on rice krispie.
8. Cut a marshmallow in half for the eyes and place sticky side down. Use black food dye for the pupils. Also use slices of marshmallow for spider fangs.
9, Insert pretzels for spider legs and owl ears.
10. Stick on kabob skewers and tie owl bows.

Mahlzeit!
-Coriaunty

Chocolate Caramel Rice Krispies Treats

These rice krispies treats are so incredibly delicious.  They have a good  chocolate flavor and are studded with caramel.  They came together in about 5 minutes, and were so easy to make.  Well, duh, huh?  They are rice krispies treats.  For something a little bit different, these are a nice alternative to the regular treats.


Chocolate Caramel Rice Krispies Treats


3 Tablespoons butter
1 (10 ounce) bag marshmallows
1/2 cup semi sweet chocolate chips
dash salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies
15 caramel candies, quartered
1/2 cup semi sweet chocolate chips, melted


Grease a 9x13 inch baking dish.  In a large, microwave safe bowl, place the butter, marshmallows, and chocolate chips. Microwave at 30 second intervals, stirring after each, until the mixture is melted and smooth.  Quickly add the salt, vanilla, rice krispies, and caramels, and stir well until incorporated.  Press the cereal mixture into the prepared pan.  Drizzle the melted chocolate chips over the treats.  Let cool completely before cutting.  Makes 18 rice krispies treats.


Enjoy!  -Cardamommy