To begin with this recipe, you’ll need to grab a big mixing bowl and a baking dish. Apply a generous layer of non-stick cooking spray to the interior of both, the bowl and the dish.
Follow that up by pouring your Rice Krispies into the big mixing bowl. Once you’ve done that, simply place that bowl to the side for the time being.
Now, you’ll need to work on your caramel. To do that, you’ll want to place a saucepan over “Low” heat. Next, toss in your caramel, along with your cannabis-infused butter. Keep stirring them together for about 5 minutes, until they have fully melted into one another.
When that happens, toss in your marshmallows.
Keep stirring and cooking these contents, until you can see that the marshmallows have fully melted, as well, and the entire mixture is nice and smooth. This, in my experience, doesn’t take longer than another 5 minutes or so.
When you achieve that consistency, stir in your desired amount of sea salt, before transferring it into your waiting bowl of Rice Krispies from before. Once added, proceed to stir everything up to the best of your ability, to ensure that the flavors (and the potency) are being evenly distributed.
As soon as you feel like you’ve done an adequate job of mixing everything together, and all the cereal is sporting a similar level of caramel coating, you’ll want to spread that cereal into your previously-sprayed baking dish.
With the back of an equally-sprayed spoon, press down on the cereal contents in the dish, to even out the top.
Let the cereal cool all the way back down to room temperature, before cutting it into 24 similarly-sized squares.