One of the treats from our at home coffee shop spread was this salted caramel twist on a classic treat. A splash of Jackson Morgan Southern Cream in Salted Caramel takes them from simple to something a little more special.
Ingredients:
1 Cup Marshmallow Creme
10 Caramel Candies
24 oz Bag of Mini Marshmallows
4 Tablespoons Butter
1 Tablespoon Jackson Morgan Southern Cream in Salted Caramel
8 Cups Rice Crisp Cereal
Directions:
Melt the butter, marshmallow creme, caramel candies, and marshmallows over low/medium heat in a large stock pot, stirring frequently. Add in the Jackson Morgan. Then add the crisp rice cereal, stirring until well coated. Lightly press into a greased 9×13 pan. Let cool then cut into squares. Cheers!
