Salted Caramel Rice Krispie Treats are a grown-up take on the classic childhood snack. This version uses a simple stovetop caramel sauce, plenty of marshmallow for chewiness, and an optional chocolate drizzle with a sprinkle of flaky sea salt for contrast.
Gourmet Rice Krispie Treats
These salted caramel rice krispie treats elevate the familiar favorite with a rich caramel base and a contrasting drizzle of semisweet chocolate. They’re thick, chewy, and pleasantly crunchy from the crisped rice cereal. The caramel adds depth and a buttery sweetness while a light sprinkle of flaky sea salt brightens the flavor.
The caramel here is quick to make on the stove and does not require a candy thermometer. Unlike candy recipes that need careful boiling, this sauce is forgiving: melt, whisk, and finish with cream and vanilla. The whole process is straightforward and yields a caramel-forward coating that binds the cereal together beautifully.
Why try this recipe:
- Ready in about 25 minutes.
- Holds up well for packing in lunchboxes.
- Delivers rich, layered flavor with minimal effort.
- A satisfying no-bake dessert that’s simple to prepare.
What You Need
Just eight common ingredients create this dessert. Key items to note:
- Butter: Salted butter works well here because the caramel already contributes significant flavor. Use unsalted and add a pinch of extra salt if preferred.
- Marshmallows: Mini marshmallows melt faster and more evenly, but regular-sized will also work.
- Heavy cream: Adds silkiness to the caramel. Double cream or whipping cream can be substituted if needed.
- Chocolate: A drizzle of semisweet chocolate (chopped bar, chips, or melting wafers) finishes the bars with a pleasing contrast; this is optional but recommended.
SAM’S TIP: If you’re impatient to cut the bars, chill them briefly in the refrigerator to firm up. Don’t leave them in the fridge too long, though — it can dry them out and make them tough.
This section outlines the main ingredients and their roles. The full recipe with exact amounts and step-by-step directions appears below.
How to Make Salted Caramel Rice Krispie Treats
- Make the caramel: In a large pot, combine butter, brown sugar, and heavy cream over medium-low heat until the butter melts and the sugar dissolves. Increase heat to medium and whisk for 2 minutes, taking care not to bring the mixture to a boil.
- Finish the sauce: Reduce heat to medium-low, then stir in the vanilla extract and salt.
- Incorporate the marshmallows: Add the marshmallows and stir constantly until they are fully melted and the mixture is smooth.
- Add the cereal: Fold in the crisped rice cereal until every piece is evenly coated with the caramel-marshmallow mixture. Transfer to a buttered 13×9″ pan and press gently to create an even layer. Avoid compressing the mixture too tightly to keep the bars tender.
- Top and set: Melt semisweet chocolate in short bursts in the microwave (15 seconds at a time), stir until smooth, and drizzle over the top. Sprinkle with flaky sea salt if desired and let the chocolate harden before cutting into squares.
SAM’S TIP: Press the mixture firmly enough so the bars hold together, but don’t pack them tightly—over-compression makes the treats dense and hard.
Frequently Asked Questions
Store the squares in an airtight container at room temperature for up to 5 days. Refrigeration can dry them out and make them firm, so room temperature storage is best.
Hard bars usually result from overheating the mixture or pressing it too firmly into the pan. Keep heat moderate when melting the marshmallows and use a gentle, even pressure when pressing into the pan.
It depends on the crisped rice cereal you choose. Rice itself is gluten free, but some brands add ingredients that contain gluten. Check labels and use certified gluten-free cereal if serving to someone with gluten sensitivity.
If you enjoy these, try other caramel-inspired treats next — caramel popcorn and caramelitas are great follow-ups if you want more caramel recipes to explore.
Enjoy!
Let’s bake together! Follow the written recipe and video included below. If you make these treats, consider sharing a photo on your social channels and tagging the recipe creator.
Salted Caramel Rice Krispies
Equipment
-
13×9 pan
-
Large pot
Ingredients
- ½ cup (113 g) salted butter, (plus additional for greasing pan)
- 1 cup (200 g) brown sugar, firmly packed
- 6 Tablespoons (88 ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 10 oz (283 g) marshmallows (mini or regular-sized)
- 7 cups (205 g) crisped rice cereal
- ¼ cup semisweet chocolate chips or baking bar, for drizzle (optional)
- Additional flaky sea salt for sprinkling on top (optional)
Instructions
- Prepare a 13×9″ baking pan by lightly greasing the bottom and sides with butter. Set aside.
- In a large pot, melt together butter, brown sugar, and heavy cream over medium-low heat, stirring until the butter is melted and sugar is dissolved.
- Once the butter is melted, increase heat to medium and whisk for 2 minutes, taking care not to let the mixture boil.
- Reduce heat to medium-low.
- Stir in the salt and vanilla extract.
- Add the marshmallows and stir constantly until completely melted and smooth.
- Fold in the crisped rice cereal, ensuring every piece is coated with the caramel mixture.
- Spread the mixture into the prepared pan and press gently to create an even layer.
- Melt the chocolate in the microwave in 15-second increments, stirring between bursts, then drizzle over the top. Sprinkle with flaky sea salt if desired and allow the chocolate to harden before cutting into squares.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days. Refrigeration is not recommended as it can dry the treats out.
Nutrition
|
Calories: 181kcal
| Carbohydrates: 29g
| Protein: 1g
| Fat: 7g
| Sugar: 20g
Nutrition information is an approximation and should be used as a guideline.
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