Rice Crispy Bars with Rodelle Vanilla Caramel Sauce

Ooey gooey deliciousness! The vanilla caramel sauce adds an extra dimension of flavor to this all-time favorite treat.

  • 20 mins
  • 12 servings
Finished product of the crispy treats
Ingredients

Crispy bars

  • 3 tablespoons butter
  • 1 10-oz package marshmallow puffs
  • 1 teaspoon Rodelle Gourmet Vanilla Extract
  • 6 cups crispy rice cereal

Caramel sauce

  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 1/2 cup heavy cream
  • 1 tablespoon Rodelle Gourmet Vanilla extract
  • Pinch of salt
  • Pinch of cinnamon (if desired)

Note: any Rodelle Vanilla extract can be used in place of extract in the crispy rice bars. If you prefer to use a vanilla bean (beautiful flecks of vanilla) in your caramel sauce, use the inside of one bean.

Uses
Directions

Crispy Rice Bars

  1. In a large saucepan, melt butter over low heat
  2. Add marshmallows and Rodelle Gourmet Vanilla Extract
  3. Stir until completely melted
  4. Remove from heat, add the rice cereal and incorporate until cereal is well-coated, evenly
  5. Using a buttered spatula, or wax paper, evenly press the mixture into a 13x9x2 inch pan coated with cooking spray.
  6. When cool, cut into 2-inch squares

Caramel Sauce

  1. Mix all ingredients in a medium saucepan over medium low to medium heat while whisking gently for 5-7 minutes until bubbly and thickened

Turn off heat and cool

  1. Drizzle the caramel sauce over the crispy rice bars. Remove form the pan, plate and serve. Store in an air-tight container for up to 2 days. Freeze any leftovers, and refrigerate unused caramel sauce.