Rice Krispies Treats with Dulce de Leche and Chocolate Drizzle

I like using David Leibovitz’s method of making dulce de leche. He suggests pouring a can of sweetened condensed milk in a pie pan, sprinkling a bit of sea salt over the top, covering the pan with aluminum foil, then placing it in a larger baking dish filled halfway with water and baking at 425 F for about an hour to an hour and fifteen minutes. Stir the mixture occasionally while it bakes, and add more water the the bottom pan if it evaporates during the process. You want the mixture to have a nice brown color. But feel free to use whatever method works for you. When done, set it aside.

Grease a 9×13 pan, or line one with parchment paper. Melt butter over medium-low heat in large pot. Add the marshmallows and stir until they have melted. Mix in salt and vanilla extract and take it off the heat.

Stir rice cereal into the melted marshmallow mixture and then press it into the prepared pan. Let it cool.

Using a double boiler or microwave, carefully melt the chocolate chips with the heavy cream. Stir the mixture until the chocolate chips have all melted. Take off heat and brush onto the Rice Krispies Treats.

Drizzle the dulce de leche over the layer of chocolate.

Assembly note: If you are feeling really indulgent, you can press half of the Rice Krispies mixture into the pan, then pile on a layer of chocolate and a layer of dulce de leche, then put the remaining Rice Krispies mixture into the pan.