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

Scale

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