So, when thinking back to some of my favorite childhood treats Rice Krispie Treats are pretty close to the top of the list. I loved eating them. Helping make them. And you know, there wasn’t a whole lot of things that were better than opening up my lunch box and seeing one of those marshmallow-y, gooey, crunchy treats.
Sinking my teeth into one of those was shear joy.
I still enjoy those crunchy, krispie treats. I enjoy their taste, gooey-ness and all and I also love whipping up a batch with my little man.
Another thing that both my little guy and I love. Popcorn. Buttery, salty, airy popcorn. I don’t think there’s a week that goes by that my little guy doesn’t request popcorn at least once. He loves the stuff. Throw some marshmallows in the mix, another one of his favorites, and well you’ve just got a match made in heave and he’s in his happy place.
Popcorn is delicious, but caramel corn. Well, sometimes I get a hankering for it and it’s just downright awesome.
In honor of school starting I decided to combine one of my childhood favorites and some of my little guy’s favorites. And that, my friends, is how these caramel popcorn crispy treats were born.
Imagine freshly popped, lightly salted popcorn tossed in a gooey, caramel marshmallow mixture, toss a few whole marshmallows folded in to add extra gooeyness and you’ve got one amazing treat. Just as easy to make as the traditional treats but with some added texture and flavor.
Lightly salty, buttery caramel and gooey marshmallows. This mixture will make those kiddos light up when they open their lunchbox and see this awesomeness starring them in the face. Go ahead, make these and make your kids day! Heck, sinking your teeth into one will make your day!
Caramel Popcorn Crispy Treats
Ingredients:
9- 9 1/2 Cups popped popcorn, kernels removed and salted
6 Tbsp unsalted butter
1/4 Cup + 2 Tbsp brown sugar
7 Cups mini marshmallows, divided
Directions:
Line an 8×8 pan with parchment paper, spray with non-stick cooking spray and set aside.
Pour the popcorn in a large bowl and set aside.
Place butter in a pot over medium-low heat and allow to melt. Once the butter is almost completely melted add the brown sugar and stir to combine. Reduce heat to low and continue stirring to combine. Once the mixture begins to bubble and the sugar has dissolved remove from heat. Add 6 cups of marshmallows to the butter and sugar mixture and stir until the marshmallows are melted.
Pour the marshmallow mixture over the popcorn, gently stir until all the popcorn is coated. Add the remaining marshmallows and stir to incorporate.
Pour in the prepared pan and spread into an even layer. Place a piece of parchment paper over the mixture, very gently press to evenly distribute the mixture in the pan. Place in the refrigerate for about an hour to allow them to set.
Cut and serve. Store in an airtight container.
Recipe source: A Lynsey Original