Coconut Caramel Cashew Krispie Treats

It's 3 o'clock on a Wednesday afternoon and I am most likely at my desk sipping on something well-sugared and highly caffeinated.  This is my bewitching hour, where sleep seems ever so tempting and motivation illusive. 

Nonetheless, the promise of welcoming Mr. Pedantic back home in several hours brings a smile to my face and inspiration to my giddy heart. 

I decide to make him a snack.  Sure, it is not long before dinner, but my husband is never opposed to having dessert first. 

Being that this is my afternoon brain, my creativity is not exactly rampant, so I decide to simply throw an assortment of his favorite things into a classic, childhood treat. 

Coconut, caramel, cashews, and white chocolate are just a few of his favorite things, and, when they are enveloped in a sticky, marshmallow-y mixture of crispy rice cereal very good things happen. 

Sabine is racing to the door ready to devour her daddy's appendages in her signature form of painful affection and the oven timer is buzzing. 

He's home.  Snacks are ready.  And I might have entirely forgotten about our dinner. 

I think a bowl of popcorn and a couple handfuls of berries would round out this meal quite nicely, don't you think?

After all, we can't all be June Cleaver.

Sincerely, 

Pedantic Foodie

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Coconut Caramel Cashew Krispie Treats

makes 12

• 3/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon water
• 1/2 cup coconut cream 
• 1 teaspoon vanilla extract 
• 10 ounces marshmallows
• 6 cups kripsie rice cereal 
• 1 heaping cup roasted, salted cashews, roughly chopped 
• 1/3 cup white chocolate chips 
• 1 teaspoon kosher salt 

Place sugar, butter, and water in a heavy-bottomed 4-quart saucepan and set over medium heat. 

Keep a close eye on the mixture, stirring it now and then, until the sugar has dissolved and begins to bubble.  Swirl the pan, every so often, so that the caramel browns evenly.  Once the caramel is an even, amber gold, remove from heat and pour in coconut cream and vanilla extract. 

The caramel will bubble furiously, so be careful that it does not splatter on your hands or arms!  Once the bubbling begins to die down, return the caramel to the burner and stir until smooth.  

Remove the pan from the heat and pour in marshmallows.  Stir until the marshmallows have melted and the mixture is smooth and well combined.  Then, fold in rice cereal, cashews, and white chocolate. 

Coat a 9x13 pan with nonstick spray and fold the cereal mixture into the pan.  Spray the palms of your hands with a bit of nonstick spray and gently pat down the mixture, forming an even surface.  Sprinkle with salt and allow to cool for two hours before slicing and serving. 

Enjoy!

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