Ingredients
Equipment
Method
Step-by-Step Instructions
- Line a 9x13-inch baking pan with parchment paper, lightly grease the parchment.
- Melt ½ cup of butter over low heat, stirring gently until bubbly, about 2–3 minutes.
- Add 4 cups of miniature marshmallows to the pot; stir continuously for 3–4 minutes until fully melted.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Gently fold in 6 cups of Cocoa Krispies, along with ¼ cup of cinnamon sugar, 1 cup mini marshmallows, and ½ cup mini chocolate chips.
- Transfer the mixture to the prepared pan, pressing down gently and evenly.
- Let the mixture set for about 1 hour at room temperature.
- In a microwave-safe bowl, combine 14 caramel squares and 2 tablespoons of heavy cream. Heat in 20-second intervals until smooth, about 1–2 minutes.
- Drizzle the caramel over the set treats, then cut into squares and serve.
Nutrition
Notes
Store in an airtight container at room temperature for up to 4 days. Avoid refrigeration to maintain chewy texture.
