1½cupscaramel treatcaramelised condensed milk/dulce de leche
2tablespoonslemon juice
2large handfuls mini marshmallows
Instructions
Grease and line a 25cmx25cm square cake pan with parchment paper.
To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
When the mixture is smooth, add the rice krispies and quickly mix well.
Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
Place in the fridge to set for 30 minutes.
When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
Store in the fridge on a sheet of parchment paper.