Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just crispy rice cereal, marshmallows, and chocolate. Don’t miss her recent recipe for this bowl of autumnal goodness.
These are almost too delicious to be called “treats,” so my boyfriend has dubbed them “luxuries.” And luxurious they are, with a homemade caramel whisked in, a top surface robed in chocolate, and a decoration of the finest of flaked sea salts. But they are also, at the core, still comfort food to be passed around at a gathering of family and friends, who will unsuspectingly find their beloved childhood treat has suddenly grown up. The flaked sea salt, usually sold under the label Maldon, provides just enough saltiness to offset the caramel tones.
Keep in mind that regular Rice Krispies in the blue box contain barley extract, which may contain gluten. Kellogg’s now makes a yellow box of Rice Krispies labeled “gluten-free” that does not contain this additive. If you can’t find those, check in the health food section for a brand like Barbara’s, but make sure it is a “crispy rice cereal” and not plain puffed rice. Working quickly is the key with the sticky marshmallow topping, and getting the mixture in the pan before it cools too quickly. Salt in the caramel and on top makes the flavor really stand out. These won’t last long!
**Recipe**
Salted Caramel Chocolate Marshmallow Treats
By Natalie Wise
Adapted from Food Network
Makes 16 bars
Ingredients
6 cups gluten-free crispy rice cereal, such as gluten-free Rice Krispies or Barbara’s Bakery
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy cream
2 tablespoons light corn syrup, divided
2 teaspoons flaked sea salt, divided
One 10-oz package gluten-free mini marshmallows
One 11.5-ounce package milk chocolate chips
Coat an 8×8-inch pan with butter or line with plastic wrap. Place the cereal in a large, heatproof bowl. In a large saucepan, melt the butter. Add the brown sugar, heavy cream and 1 tablespoon of the corn syrup. Stir constantly until the sugar is melted and the mixture is thick, about 5 minutes. Stir in 1 teaspoon of the flaky salt. Working quickly now, add the marshmallows to the hot caramel and stir until they are melted and smooth. Pour over the cereal and quickly stir to coat all of the cereal. Pour into the prepared pan and flatten with the back of a spoon or your hands.
Next, melt the chocolate and 1 tablespoon of the corn syrup in a heatproof bowl in the microwave, stirring every 30 seconds until smooth. Pour over the cereal mixture. Sprinkle with the last teaspoon if flaky salt. Let set and cool completely before cutting into bars.
