Easy Salted Caramel Rice Krispie Treats

I made these gooey, salty-sweet bars on a day when my brain cell left the chat. We’re talking classic marshmallow Rice Krispies with a smug swirl of caramel and a glittery sprinkle of flaky salt. They’re rich but not cloying, chewy but not jawbreaker chewy, and dangerously fast. Bonus: That fancy salted caramel vibe tricks people into thinking you “made a dessert.” I browned the butter because I’m not emotionally prepared to be basic, then folded in caramel like I had my life together. Yes, this pan is too small. No, I won’t wash fewer dishes.

My husband said he’d “help” by opening the marshmallows and then disappeared to “preheat his appetite” on the couch. The kids volunteered as Quality Control and ate half the cereal straight from the box, which is how we invented the “slightly thinner but still elite” bar. I, in a moment of optimism, used a spatula to press the mixture into the pan. The spatula surrendered. I switched to buttered hands and became one with the treat, like marshmallow Spider-Man. The dog ate a rogue Krispie and now thinks we make these nightly. We do not. Usually.

Time-Saving Hacks

– Microwave the marshmallows with butter in 30-second blasts. Is it elegant? Absolutely not. Does it work? Beautifully.
– Use store-bought soft caramels melted with a splash of cream. If anyone asks, it’s “heritage caramel.”
– Line the pan with parchment and leave handles. Boom: lift-and-slice, zero chiseling.
– Butter or spray your hands before pressing. Also acceptable: a greased offset spatula that you pretend is a tiny bulldozer.
– Mix in the biggest pot you own so you’re not spreading marshmallow wall art across your kitchen. I still won’t wash fewer dishes, but I respect the attempt.
– No flaky salt? Use pretzel bits on top. Crunchy, salty, and saves you from an emergency grocery run.

Serving Ideas

– Coffee for morning “meetings,” by which I mean standing in your kitchen scrolling.
– A little espresso or cold brew to cancel the sugar. Science, don’t @ me.
– Vanilla ice cream for maximum chaos. Or whipped cream if you like edible clouds.
– Wine if the kids drove you nuts. Red pairs well with “why is there cereal in my shoe.”
– Honestly, serve it straight from the pan with a butter knife. It’s called rustic.

What to Serve It With

– Salty snacks: potato chips, pretzels, or popcorn—team sweet-and-salty forever.
– A fruit platter, if you want to pretend balance exists.
– Chocolate drizzle or a handful of mini chocolate chips, because restraint is overrated.
– Decaf tea when you’ve already had two squares and your hands are vibrating.

✔Tips & Mistakes

– Brown the butter until it smells nutty and turns amber—stop before blackened regret.
– Low heat for melting marshmallows. High heat = tough, dry bars and sadness.
– Fold cereal gently so you don’t pulverize it into sand. We’re making treats, not beach.
– Add caramel after the marshmallows are smooth. Don’t overmix if you want pretty swirls.
– Press lightly into the pan—don’t compact it like you’re paving a driveway.
– Sprinkle flaky salt at the end, when it’s warm, so it sticks but doesn’t melt.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 2–3 days in an airtight container.
– Fridge: up to 5 days, tightly wrapped so it doesn’t taste like onions you forgot existed.
– Freeze: wrap individual squares and freeze up to a month. Thaw on the counter for 20 minutes, or eat frozen if you enjoy crunchy life choices.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Peanut butter caramel: melt 2–3 tablespoons PB into the caramel for salty-nutty bliss.
– Chocolate swirl: fold in melted chocolate chips with the caramel like you’re an artist with no plan.
– Pretzel crunch: add 1 cup crushed pretzels for texture and salt.
– Gluten-free: use certified GF crispy rice cereal and marshmallows. Many are naturally GF—check labels.
– Dairy-free: use vegan butter and vegan marshmallows; add a splash of coconut milk to the caramel.
– Extra salty: mix 1/2 teaspoon fine sea salt into the marshmallow mix, then finish with flaky salt on top.

Easy Salted Caramel Rice Krispie Treats

Chewy, buttery Rice Krispie treats swirled with a silky salted caramel layer and finished with a sprinkle of flaky sea salt. A quick, crowd-pleasing no-bake dessert with the perfect sweet-salty balance.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.25 cup unsalted butter (for cereal mixture) cut into pieces
• ▢ 10 oz mini marshmallows fresh marshmallows melt best
• ▢ 6 cup crispy rice cereal such as Rice Krispies
• ▢ 1 tsp vanilla extract
• ▢ 11 oz caramel bits or soft caramel candies if using candies, unwrap before melting
• ▢ 0.25 cup heavy cream
• ▢ 1 tbsp unsalted butter (for caramel)
• ▢ 1 tsp flaky sea salt such as Maldon; adjust to taste

Instructions

Preparation Steps

• Line a 9x13 inch baking pan with parchment and lightly grease it. Set aside.
• In a large pot over medium-low heat, melt 0.25 cup unsalted butter. Add mini marshmallows and stir constantly until fully melted and smooth. Remove from heat and stir in vanilla extract.
• Add the crispy rice cereal to the pot and fold gently until the cereal is evenly coated.
• Transfer about half of the cereal mixture to the prepared pan. Lightly press into an even layer with a greased spatula or wax paper.
• Make the caramel: In a small saucepan over low heat, combine caramel bits, heavy cream, and 1 tbsp butter. Cook, stirring often, until the caramel is melted and silky, 3 to 5 minutes.
• Pour about two-thirds of the warm caramel over the cereal layer and spread gently. Sprinkle a pinch of the flaky sea salt over the caramel.
• Top with the remaining cereal mixture and press gently to adhere without compacting too much.
• Drizzle the remaining caramel over the top and finish with the remaining flaky sea salt.
• Let the pan sit at room temperature until set, about 30 minutes. Lift out using the parchment and cut into 16 squares.

Notes

For extra gooey treats, fold an additional 1.0 cup mini marshmallows in with the cereal at the end. To prevent sticking, lightly grease your spatula and hands. For a gluten-free version, use certified gluten-free crispy rice cereal.