Emily Laurae

Homemade Caramel 
14 Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Swirl around the pan or use a spatula to ensure that the sugar cooks evenly.
19 Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.
20 Pour caramel into a glass container and allow to cool completely before adding to the marshmallow fluff and garnishing. You can always place the caramel in the fridge to help it cool more rapidly!
Chocolate Rice Krispie Treats
0 Set oven to warm, or to 150°F. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process!
1 In a small bowl, mix gelatin, 2 tbsp water, and vanilla with a fork.
9 Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250°F. 
3 Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes. 
4 Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing. 
5 Add caramel and softened butter to the marshmallow fluff and whisk to combine. 
6 Grab the warmed cereal from the oven and pour your caramel marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined.
7 Transfer the mixture into your prepared pan, gently pressing to the top of the rice krispie treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours. 
Chocolate Ganache 
15 Add cream & corn syrup to a saucepan and bring to a slight boil. 
16 Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. 
17 Add the butter into your warm chocolate mixture, using an immersion blender or spatula, mixing ganache until the butter has fully incorporated and your mixture is smooth. 
18 Allow the chocolate ganache to cool slightly before pouring it onto the top of your rice Krispie treats that have been setting in their pan. Place in the fridge to cool for about 15 minutes before continuing! 
Garnish
8 Cut into square bit sized bars using a serrated knife. Add a swipe of caramel and flaky sea salt before enjoying!