Double Chocolate Salted Caramel Rice Krispy Treats

If someone needs a dessert, you can often count on me to volunteer to make some version of cupcake, with a delicious buttercream frosting. Yesterday, there was a fundraiser in town and of course I said I would bring cupcakes. However, when it came time to make them, beautiful Northern California had triple digit heat and I didn't want to run my oven...or have the frosting melt on the way over. So, I rummaged through my cabinets and refrigerator to come up with a quick option without having to take time out of my day to run to the store. The solution: Double Chocolate Salted Caramel Rice Krispy Treats.

Obviously, I cannot take credit for the basic Rice Krispy Treat. So, thank you Kellogg's for the recipe. As seen on Kellogg's website:

3 tablespoons butter or margarine
1 package (10 oz., about 40) JET-PUFFED Marshmallows
OR
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg's® Rice Krispies® cereal
OR
6 cups Kellogg's® Cocoa Krispies® cereal

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool.

Ingredients for the toppings: