Salted Caramel Rice Krispies Treats with Dark Chocolate

 Ingredients:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup salted caramel sauce
7 cups Rice Krispies cereal
12 ounces dark chocolate, finely chopped (about 2 cups)
Fleur de sel, for sprinkling

Directions:

1. Grease a 9x13-inch baking dish; set aside.
2. Melt the butter, marshmallows and salted caramel sauce together in a large pot over low heat.
3. Add the Rice Krispies and stir together until evenly moistened. Transfer the mixture into the prepared pan and, using oiled hands, press the mixture into an even layer. Set aside.
4. Melt the chocolate in the microwave on 50% power in 30-second increments, stirring after each, until completely smooth and melted. Pour over the Rice Krispies mixture and spread into an even layer with an offset spatula. Sprinkle fleur de sel over top. Place the pan in the refrigerator to set, about 30 minutes. Cut into squares and serve. Leftovers can be stored in an airtight container at cool room temperature, or in the refrigerator. (If it's particularly warm in your kitchen, the chocolate topping may melt.)

Caramel Sauce

Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.  Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
5. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
6. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

Recipe + Photo:  http://www.browneyedbaker.com/2013/10/14/salted-caramel-rice-krispies-treats-with-dark-chocolate/
http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/