Salted Caramel Rice Krispie Treats

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Salted Caramel Rice Krispie Treats

Creamy, crunchy, and irresistibly sweet with a whisper of sea salt, these Salted Caramel Rice Krispie Treats combine classic Rice Krispie treats with homemade salted caramel for a delicious upgrade.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 200kcal

Equipment

Large saucepan
9x13 inch Baking Dish
Spatula

Ingredients

Marshmallow Mixture

4 tablespoons Unsalted Butter Room temperature
10 ounces Marshmallows About 4 cups mini or 10 oz bag, unwrapped
6 cups Rice Krispies Cereal Measured and ready
1/4 teaspoon Salt Added to the marshmallow mixture

Salted Caramel Sauce

1 cup Granulated Sugar For the caramel sauce
6 tablespoons Unsalted Butter Cubed, for the caramel sauce
1/2 cup Heavy Cream Warmed slightly, for the caramel sauce
1 teaspoon Sea Salt Stirred into the caramel sauce
1/2 cup Caramel Sauce Homemade or store-bought, extra for drizzling if desired

Topping

Sea Salt For sprinkling on top, to taste

Instructions

Prepare the pan: Grease a 9×13-inch baking dish lightly with butter or nonstick spray and set nearby. Line with parchment if you prefer easier removal.
Make the Rice Krispie base: In a large saucepan over low heat, melt 4 tablespoons unsalted butter. Add 10 ounces marshmallows and stir continuously until completely melted and smooth — about 3 to 5 minutes. Remove from heat, stir in 1/4 teaspoon salt, then fold in 6 cups Rice Krispies cereal until every piece is coated. Press the mixture evenly and gently into the prepared 9×13-inch dish using a buttered spatula or wax paper. Set aside to cool while you make the caramel.
Make the salted caramel sauce: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir constantly as the sugar melts — it will clump first, then liquefy and turn a deep amber color. Once amber, add the 6 tablespoons cubed butter and stir until melted. Slowly pour in the 1/2 cup warm heavy cream while stirring; the mixture will bubble up. Stir until smooth and glossy. Remove from heat and stir in 1 teaspoon sea salt. Allow the caramel to cool for a few minutes so it thickens slightly.
Assemble and finish: Once the Rice Krispie layer has cooled to room temperature but is still slightly tacky, drizzle the salted caramel sauce evenly over the top. For extra indulgence, drizzle an additional 1/2 cup caramel sauce and finish with a light sprinkle of sea salt. Let the whole pan cool until the caramel sets, about 20 to 30 minutes, then cut into squares and serve.

Notes

Store in an airtight container at room temperature for up to 2 days. For a firmer bite, refrigerate for up to 5 days. Wrap individual squares in plastic wrap and store in a freezer bag for up to 2 months.

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