Caramel Rice Krispies Treats Recipe
Introduction
Caramel Rice Krispies Treats take the classic marshmallow snack to the next level with rich, buttery caramel and a touch of sea salt. These gooey, crunchy bars are easy to make and perfect for satisfying any sweet tooth.
Ingredients
- 6 cups Rice Krispies cereal (or any crisp rice cereal)
- 10 ounces mini marshmallows (about 4 cups)
- 1¼ cups caramel sauce
- 4 tablespoons unsalted butter, plus extra for greasing
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (optional)
Quick Homemade Caramel Option
- ½ cup granulated sugar
- 3 tablespoons cubed unsalted butter
- ¼ cup heavy cream (room temperature)
Instructions
- Step 1: Lightly butter a 9×9-inch pan (or 9×13 for thinner treats). Line with parchment paper for cleaner edges, if desired.
- Step 2: Over medium heat, melt 4 tablespoons butter in a medium pot. Stir in caramel sauce and sea salt until smooth and bubbling, about 1–2 minutes. Remove from heat and stir in vanilla extract, if using.
- Step 3: Optional: Add marshmallows in batches, stirring until half melted. Return to low heat for 30 seconds to finish melting.
- Step 4: In a large heatproof bowl, combine the caramel-marshmallow mixture with the Rice Krispies cereal. Fold gently with a rubber spatula until all cereal is coated.
- Step 5: Quickly scrape mixture into prepared pan. Press gently and evenly with a buttered spatula or damp hands—avoid pressing too hard to keep treats light.
- Step 6: Let sit at room temperature for 15 minutes, then chill in the fridge for 30 minutes or until set. Lift out using the parchment and slice into 16 or 24 squares with a warm, sharp knife.
Tips & Variations
- For a peanut butter twist, swirl in ¼ cup creamy peanut butter when adding vanilla.
- Drizzle melted semisweet chocolate over cooled bars for extra decadence.
- Add ½ cup chopped dried cranberries or cherries for a fruity crunch.
- Make it vegan by using dairy-free butter, vegan marshmallows, and coconut cream in place of heavy cream.
- Try different cereals like Fruity Pebbles or Cocoa Krispies for fun flavor and color variations.
Storage
Store the treats in an airtight container at room temperature for up to 3 days to keep them chewy and fresh. For longer storage, refrigerate up to a week—allow them to come to room temperature before serving. Avoid microwaving as it may make them too soft or sticky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can chop regular marshmallows into smaller pieces for even melting, though mini marshmallows will melt more evenly and quickly.
How do I make homemade caramel sauce?
Heat ½ cup granulated sugar over medium heat until it melts and turns amber, then stir in 3 tablespoons cubed butter until smooth. Slowly add ¼ cup room-temperature heavy cream while stirring. Remove from heat when smooth and allow to cool slightly before using.
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Caramel Rice Krispies Treats Recipe
- Total Time: 50 minutes
- Yield: 16 to 24 squares 1x
Description
This recipe for Caramel Rice Krispies Treats elevates the classic snack by incorporating rich caramel sauce for a gooey, flavorful twist. Combining toasted marshmallows and luscious caramel with crispy rice cereal creates irresistibly chewy and sweet bars perfect for any occasion. Easy to make and customizable with variations like peanut butter, chocolate drizzle, or fruit, these treats promise delightful bites of nostalgia with an indulgent upgrade.
Ingredients
Main Ingredients
- 6 cups Rice Krispies cereal (or any crisp rice cereal, gluten-free if preferred)
- 10 ounces mini marshmallows (about 4 cups)
- 1¼ cups caramel sauce (store-bought thick pourable or homemade)
- 4 tablespoons unsalted butter (plus extra for greasing the pan)
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (optional)
Quick Homemade Caramel (Optional)
- ½ cup granulated sugar
- 3 tablespoons cubed unsalted butter
- ¼ cup heavy cream (room temperature)
Instructions
- Prep your pan: Lightly butter a 9×9-inch baking pan for thick bars or a 9×13-inch pan for thinner squares. Optionally, line with parchment paper for clean edges.
- Melt butter and caramel: In a medium pot over medium heat, melt 4 tablespoons of butter. Stir in 1¼ cups caramel sauce and ¼ teaspoon sea salt until smooth and bubbling, about 1–2 minutes. Remove from heat and stir in 1 teaspoon vanilla extract if using.
- Toast your marshmallows (optional): Add mini marshmallows in batches, stirring until half melted. Return pot to low heat for 30 seconds to finish melting, enhancing the sticky-sweet flavor.
- Combine with cereal: Pour the caramel-marshmallow mixture over 6 cups of Rice Krispies in a large heatproof bowl. Use a rubber spatula to fold and toss until each flake is evenly coated and slightly softened.
- Transfer and press: Quickly scrape the mixture into the prepared pan. Using a lightly buttered spatula or damp hands, press gently and evenly to maintain some airiness.
- Chill and cut: Let the pan rest at room temperature for 15 minutes, then refrigerate for 30 minutes or until set. Lift out using parchment if lined, and slice into 16 or 24 squares with a sharp knife warmed under hot water for clean cuts.
Notes
- Toast the rice cereal at 300°F for 5 minutes for extra crispiness, watching carefully to avoid browning.
- Use high-quality marshmallows for the best melt and texture.
- Swirl in ¼ cup creamy peanut butter with vanilla for a nutty variation.
- Melt ½ cup semisweet chocolate chips for a drizzle topping after bars have cooled.
- Add ½ cup chopped dried cranberries or cherries to the cereal for a fruity crunch.
- For a vegan version, substitute dairy-free butter, vegan marshmallows, and coconut cream in the caramel.
- Store treats in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Caramel Rice Krispies Treats, Rice Krispies, Caramel, Marshmallow Treats, Easy Dessert, Snack Bars, Homemade Caramel
