Sometimes there are recipes that come really close to the real thing, but they can be hard to find… so you can imagine my delight in creating these gourmet Krispie treats. The kid in me jumped up and down in excitement and the adult in me appreciates the salty sweetness. This recipe is pretty quick and easy and we were able to enjoy them in a short period of time after they cooled down.
Low Carb Sea Salt Turtle Krispie Treats
10 oz bag of Choczero sugar free marshmallows
4 cups keto cereal, Schoolyard Cinnamon
4 tbsp butter, melted
1 tsp vanilla
1/2 cup Choczero Chocolate melting chips
6-7 Choczero sea salt caramels
1/2 cup chopped Pecans
1-2 tsp flaked sea salt
Line a 8 inch pan with parchment paper.
In a large saucepan, melt butter over medium heat then add in all the marshmallows except 1/2 cup. Reduce the heat to low and stir to prevent them from clumping or burning.
Remove from heat and stir in the vanilla. At this step, you can also add another extract if you want a flavored one: using chocolate cereal? Consider using peppermint for a wintery treat!
Be careful to move quickly here, or your marshmallows will harden. Add the cereal and the remaining 1/2 cup of marshmallows then stir.
Pour into the prepared baking dish and gently press. Do not press firmly or you will have stiff marshmallow bars.
Melt 1/2 cup of Chocolate baking chips in the microwave for 35 second increments until completely melted. Drizzle over the top.
Melt 6-7 Sea salt caramels with 1-2 tsp of heavy cream for 1 minute. Drizzle over the top.
Sprinkle Chopped pecans and flake salt before choco and caramel set.
Place in the fridge to cool and allow to set.
Warm up a large knife under hot water to make it easier to cut the Rice Krispies into squares.
Approximate Nutritional Information
Servings: 12
Serving Size: 1 bar
Calories: 167
Net Carbs: 4.5
Total Carbs: 22
Protein: 5.5
Fiber: 18.3
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