Caramel Rice Krispy Treats

These were a staple to my diet when I was pregnant with my daughter. For some terrible and odd reason, when I was pregnant, I didn’t want chocolate anymore. Even the thought of cookies’n’cream ice cream made me sick because of the little bits of chocolate cookies in it. Isn’t that sad? I thought it was. Especially since losing weight isn’t really on my mind when I’m pregnant. Why couldn’t I hate chocolate during the holidays, or right after I set my new year’s goal of losing weight? Just saying.

Luckily, caramel still sounded amazing, so these caramel rice krispy treats were perfect!

I know what you’re thinking, “you can’t make rice krispies without marshmallows.” Wrong my friend, so so wrong. These are the adult version of rice krispies. Gooey caramel binding together your favorite noise making cereal is pretty hard to top. Marshmallow rice krispies are good, but if I have the option between marshmallows and caramel, the choice is always caramel.

So pretty much, these saved me and my baby whilst I was pregnant. Thanks for the recipe mom! 

Give them a try. They’re not just for hangry pregnant women!

Caramel Rice Krispy Treats

20 Cups Crisp Rice Cereal
2 Cups Brown Sugar
1 Cup Butter or Margarine
1 and ¾ Cup Corn Syrup
1 Can Sweetened Condensed Milk (14 oz.)
1 Tsp Vanilla

Put Cereal in a large bowl and set aside. Combine sugar, margarine, and corn syrup in a pot. Boil for 2 minutes, stirring constantly, and remove from heat. Add sweetened condensed milk and vanilla. Boil for an additional 2 minutes stirring constantly. Pour over cereal and mix. Let cool a little bit, then press into 2 cookie sheets.

Tip: the longer the caramel is cooked, the more it will harden, and the crunchier your rice krispy treats will be.