Dreamy Krispie Toffee Squares


  1. 1/2 C all-purpose flour
  2. 1/4 tsp baking soda
  3. pinch of salt
  4. 1/3 C butter, melted
  5. 1/3 C packed brown sugar
  6. 3/4 C crispy rice cereal

  1. 1/2 C butter
  2. 1 can (about 1 1/4 C) sweetened condensed milk
  3. 1/2 C packed brown sugar
  4. 1/2 tsp vanilla

  1. 1/2 C semi-sweet chocolate chips
  2. 1 1/4 C crispy rice cereal
  3. 1/8 tsp kosher salt (not table salt)


  1. Preheat the oven to 350°. Line an 8-inch square pan with aluminum foil (longer at two ends to lift out after done) and lightly spray the bottom and sides.
  2. For the Base: Mix together the flour, baking soda and salt in a medium bowl. Make a well in the center and add the melted butter, brown sugar, and rice cereal. Stir together until well combined. Press into the prepared pan and bake for 10-11 minutes until very lightly browned. Set pan on a rack to cool slightly while you're making the filling.
  3. For the Filling: In a non-stick saucepan over low heat, stir together the butter, condensed milk and brown sugar until sugar feels dissolved. Increase the heat to medium and bring to a boil, stirring constantly, and boil for about 5 minutes. Remove from the heat and stir in the vanilla. Pour the filling over the crust and let sit for 20-30 minutes on the rack until the filling firms up a bit.
  4. For the Topping: In a saucepan over low heat, melt the chocolate chips. Stir in the cereal and stir together until well combined. Spread evenly over the filling and slightly press with your fingertips to help adhere a little to the filling. Sprinkle the kosher salt over the topping. Cover the pan with aluminum foil and set in the refrigerator for at least 3 hours. When ready to serve, cut into 32, 1-inch squares.
  5. Store in the refrigerator for 3-4 days if needed.

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