Millionaire Rice Krispie Treats

1

Place the pitted dates in a bowl and cover with boiling water. Let sit for 15–20 minutes, until tender. Drain well.

2

Blend the softened dates with 2 tbsp butter and ½ tsp vanilla until smooth. For a richer, deeper flavor, you can cook the caramel in a small pan for 10-15 minutes, stirring often, until thickened and glossy. Set aside.

3

In a large pot, melt the ¼ cup butter over low heat. Add the marshmallows, ½ tsp vanilla, and kosher salt, stirring until fully melted and smooth. Remove from heat and fold in the rice cereal until evenly coated. Quickly press the mixture into an even layer in a parchment-lined 8x8 pan.

4

Spread the date caramel evenly over the rice cereal layer.

5

Melt the chocolate chips and coconut oil together in the microwave (in 20-second bursts) or over a double boiler until smooth. Pour over the caramel layer and spread evenly. Sprinkle the bars with flaky sea salt.

6

Refrigerate for at least 30 minutes, or until firm. Slice into squares and enjoy!

7

Notes: Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. To make these bars dairy-free simply substitute the butter with your favourite non-dairy alternative. To make these bars plant based, substitute the butter and make sure to use plant based marshmallows.