Delish Salted Caramel Rice Krispie Treats

I make these Delish Salted Caramel Rice Krispie Treats because sometimes you want a candy bar that doubles as a childhood memory and a midlife crisis snack. They’re chewy, crunchy, sticky in the best possible way, and the salted caramel takes that humble marshmallow-and-cereal combo from PTA bake sale to dessert-table flex. Try them because they’re fast, comforting, and an acceptable excuse to lick your fingers in public.

One time my husband tried to help by “improving” the recipe. He decided more caramel = better, which is true until your pan becomes a sticky, molten river and you realize you bought the tiniest pan possible because who reads dimensions, anyway? The kids watched the marshmallow meltdown like it was a science experiment and then blamed me when the dog stole a corner piece. I blame the dog. Also my measuring cup and I are on a break.

Time-Saving Hacks

– Use store-bought salted caramel sauce instead of making it from scratch. Yes, I judge you slightly, but I still eat it.
– Microwave the butter + marshmallows in a big microwave-safe bowl in 30-second bursts and stir—less babysitting.
– Line the pan with parchment and push the treats in using the bottom of a buttered measuring cup. One bowl, one spatula, fewer dishes. Practically lazy genius.
– Buy already-toasted rice cereal if you want that nutty edge without pretending you toasted anything yourself.
– Skip fancy drizzling—spread the caramel on top and call it artisanal chaos.

Serving Ideas

– With cold milk, like you’re eight again but with better taste in podcasts.
– Crumble over vanilla ice cream for instant sundae-level prestige.
– Serve with coffee for brunch; bring wine if the kids were particularly dramatic that morning.
– Cut small and stash on a snack platter with pretzels and chocolate for game night—no napkins left behind.
– Honestly? Hand them out at the door and suddenly you’re the neighborhood legend.

What to Serve It With

– Ice cream, a glass of milk, or a stealthy cup of coffee that you sip while pretending to be calm.

✔Tips & Mistakes

Pro Tip: Work fast. Melted marshmallow waits for no one and will seize up into an uncooperative mass while you scroll through your phone.
– Don’t overheat the marshmallows—burnt marshmallows taste like regret. If they get grainy, start over or add more butter.
– Use a big pot so the cereal has room to stay crunchy. Crowded cereal = mushy life choices.
– Press gently when packing into the pan. Over-compressing = hockey-puck treats. Under-compressing = crumbly chaos. Aim for “stays together but doesn’t sue you.”
– Use flaky sea salt on top. Salt is the fairy dust that makes caramel sing and makes people ask for the recipe.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered at room temp for up to 2 days in an airtight container to preserve chewiness.
– Fridge keeps them firmer for several days, but hey, softer is not a crime.
– Freeze individually wrapped pieces for up to a month—thaw at room temp and pretend you made them that morning.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped nuts, chocolate chips, or pretzel pieces for texture and drama.
– Use vegan marshmallows and dairy-free butter for a plant-based treat that fools nobody—and everyone.
– Mix in cocoa krispies for chocolate lovers or swap in gluten-free cereal if needed.

Delish Salted Caramel Rice Krispie Treats

A delicious twist on the classic Rice Krispie Treats with a salted caramel flavor.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups Rice Krispies
• ▢ 0.5 cups Unsalted Butter
• ▢ 10 oz Mini Marshmallows
• ▢ 0.25 cups Salted Caramel Sauce For drizzling

Instructions

Preparation Steps

• Melt the butter in a large pot over low heat.
• Add the mini marshmallows and stir until completely melted.
• Remove from heat and stir in the Rice Krispies until evenly coated.
• Press the mixture into a greased 9x13 inch pan and drizzle with salted caramel sauce.

Notes

Store in an airtight container for freshness.