Salted Caramel Rice Krispie Treats
Classic Rice Krispie treats elevated with melted caramel and a sprinkle of flaky salt for a sweet-salty finish.
Servings: 12 squares
Ingredients
Ingredients
- 6 tablespoonssalted butter
- 16 ouncesmini marshmallows (1 large bag)
- 8 ouncessoft caramel candies
- 1 teaspoonvanilla extract
- 7 cupsRice Krispies cereal
- 1/8 teaspoonflakey salt or more to taste
Instructions
Instructions
- Spray an 8×8-inch baking dish with cooking spray or line it with parchment paper; set aside.
- In a large pot over medium heat, melt 6 tablespoons salted butter.
- Add 16 ounces mini marshmallows to the melted butter, reduce heat to low, and stir constantly until the marshmallows are completely melted and smooth.
- Add 8 ounces soft caramel candies to the melted marshmallow mixture and stir over low heat until the caramels are fully melted and evenly combined.
- Remove the pot from heat and stir in 1 teaspoon vanilla extract until incorporated.
- Immediately add 7 cups Rice Krispies cereal and gently fold with a spatula until the cereal is evenly coated with the marshmallow–caramel mixture.
- Transfer the mixture to the prepared 8×8 dish. Using greased hands or a greased spatula (spray your hands or tool with cooking spray to prevent sticking), press the mixture firmly and evenly into the dish.
- Sprinkle 1/8 teaspoon flaky salt evenly over the top, or more to taste.
- Let the bars set at room temperature for 1 hour, or chill in the refrigerator for 20–30 minutes to speed setting.
- Cut into 12 squares (or 9 larger squares) and serve.
Equipment
- 8x8-inch Baking Dish
- Large Pot
- Spatula
- Measuring Cups
- Measuring Spoons
- Cooking Spray
- Parchment Paper
Notes
Butter– Unsalted butter will work, also.
Marshmallows– Regular size marshmallows will work, too, but they’ll take longer to melt. Just keep stirring, low and slow.
How to Store:To save leftovers, place in an airtight container and store:
in the refrigerator for up to a week
on the counter for 3-4 days
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If you double the recipe, use a 9×13 pan which will yield a couple dozen thick Rice Krispie treats.
Marshmallows– Regular size marshmallows will work, too, but they’ll take longer to melt. Just keep stirring, low and slow.
How to Store:To save leftovers, place in an airtight container and store:
in the refrigerator for up to a week
on the counter for 3-4 days
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If you double the recipe, use a 9×13 pan which will yield a couple dozen thick Rice Krispie treats.