These easy to make bars are a take on traditional Rice Crispy Treats. Instead of using marshmallow as the binder, brown sugar is cooked with condensed milk to create a thick caramel that holds these tasty treats together. The addition of sea salt in this recipe makes them perfect for adults and kids alike! Some melted semi-sweet chocolate drizzled over the top and some Halloween candy sprinkles are sure to be a crowd pleaser.
To give them a real Halloween twist I mixed in a bag of Candy Corn! Once cooled and cut, the bars can be individually wrapped in plastic wrap for giving or just pile them high on a plate for a party platter. If you are looking for a fun & easy Halloween treat give these a try!
You can find the entire recipe here. Start by lining a 9"x13" pan with aluminum foil, giving the foil a 2" over hang on two sides. Spray the foil with Pam and set aside. Using the foil makes removing the bars a snap and clean up a breeze! Spray a large mixing bowl with Pam and pour in 8 cups of puffed rice cereal and Candy Corn if you are using. Set bowl aside. In a medium saucepan over medium high heat mix together the corn syrup, condensed milk, both sugars, butter and sea salt until the mixture comes to a bubbling boil. Stir continuously until it turns a light golden brown color- around 5-6 minutes. Remove pan from heat, stir in vanilla and immediately pour over puffed rice cereal stirring well to completely coat all the cereal (and Candy Corn).
Pour mixture into prepared pan and spread evenly to fill. Place some oiled waxed paper over the top of the mixture and gently press down, this will help the bars become more compact and firm. Let the pan cool for 45 minutes then drizzle with melted semi-sweet chocolate and top with Halloween candy sprinkles if desired.
Place pan in fridge for 15 minutes to cool completely. When completely cool, remove bars from pan by lifting up the foil using the 2" overhang. Place on cutting board and cut into 15 bars. Wrap each bar in a piece of Saran Wrap or pile on a plate for serving!