These start with two cans of sweetened condensed milk simmering away for a few hours. You are correct, I'm coming at you with more dulce de leche this week. I can't help myself. Its like a super easy, no stress caramel.
No stress assuming I didn't scare you the other week with warnings about cans exploding. They won't explode if you are careful, something about the water, science and the sweetened condensed milk being viscous. More importantly, it hasn't happened to me.
Use the deepest pot you have and be sure to check on the water level and all will be well. You can always buy dulce de leche at the store too, but where is the fun in that?
Other than the planning ahead on the dulce de leche, these RK treats come together really quick. Essentially the same method for making classic RK treats. Easy peasy, but with a "gourmet" twist and chocolate on top. Delicious!
I had originally planned to combine the chocolate and dulce de leche instead of swirling it. Do not attempt to combine them. Ever since sometime during my sophomore year of high school, I've had a tendency to burn chocolate.
That is what I thought happened on my first attempt at melting the chocolate and dulce de leche together, to create a smooth and cohesive topping. Fail. I tried again, this time only adding a tiny bit of dulce de leche to the melted chocolate, and boom, bam! It seized up and got all grainy and weird.
Therefore, gently swirling the dulce de leche into the chocolate already on top of the RK treats is the way to go. Anyone know why the dulce de leche would do this to chocolate? They were both the same temperature. It is lost on me. May never know. I'll survive though.
Anyways, these are pretty fantastic. Almost like a scotcharoo bar. Except it isn't. My only word of caution would be to eat them within about 24 hours. They get a bit soggy otherwise, still tasty, but soggy. Storing them in the refrigerator really helps slow this.
Lucky for you they take about 15 minutes to throw together and about an hour for the chocolate to set, but the chocolate doesn't have to be set. I know I wanted to dig in right away, but restraint is something I'm working on these days.
For dulce de leche:
2 cans sweetened condensed milk
For Rice Krispies:
1 can dulce de leche
3 tablespoons unsalted butter
1 - 10oz package mini-marshmallows
1/4 teaspoon sea salt
6 cups Rice Krispies
For chocolate topping:
1 bag dark chocolate chips
1/2 cup dulce de leche
to make the dulce de leche:
Remove the label from the sweetened condensed milk cans. Place the cans in a pot and cover completely with water. Bring the pot to a boil, lower the heat to a simmer and let simmer for about 2 ½ – 3 hours, making sure to add more water as necessary to keep the cans fully submerged in water (I have a medium saucepan and refill the water every 30-45 minutes). Remove the cans of dulce de leche from water and let cool to room temperature.
to make the Rice Krispies:
In a large saucepan melt butter over low heat. Add dulce de leche and salt, whisking until combined and smooth. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
While the Rice Krispie treats cool, using a microwave-safe container, place chocolate in microwave at medium power (50 percent) for 2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching, until smooth. In a separate microwave-safe container, put 1/2 cup dulce de leche, with a pinch of salt, in the microwave for 30 seconds; stir until smooth.
Spread the chocolate evenly over the cooled Rice Krispies, using a knife or fork, place tablespoons of dulce de leche evenly over the chocolate, and then swirl into the chocolate. Allow chocolate to set and cut into desired shape and size. Best served the same day, but will keep in the refrigerator for up to 2 days.
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