Salted Caramel Rice Krispie Treats are unlike any rice krispie treats you have ever had. Instead of just a melted butter and marshmallow mixture, they’re based with a melted creamy caramel + marshmallow and studded with pieces of fluffy marshmallow throughout. They are unimaginably gooey and wonderful and the flaky sea salt on top just takes them to a whole new level. They are out of this world and will definitely be in the running for your favorite Crispy treats ever!
- Rice Krispies Cereal – Any brand of puffed rice cereal will do here! Just be aware if you are serving a gluten free crowd: some brands of puffed rice cereal contain malt syrup or flavoring, which is not gluten free, so be sure to check the ingredients list. Kellogg’s Rice Krispies contain malt flavoring and are not gluten free. Ironically, Malt-O-Meal does not use malt syrup, despite what the name suggests! Store brands are often malt syrup free as well.
How to Make Salted Caramel Rice Krispie Treats
- You’re going to need Rice Krispies, mini marshmallows, butter, brown sugar, heavy whipping cream, and kosher or flaked sea salt.
- In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
- Spray an 8×8″ baking pan with non-stick cooking spray and set aside. If you want to make a 9×13 batch (like I am in these photos), simply double the recipe, or you can make it as is and instead of them being ultra thick, they will be shorter.
- In a large, heavy pot, you’ll essentially start by making a simple caramel by melting butter, brown sugar, cream and a little corn syrup. When the caramel is thick and syrupy, you’ll add in some salt and marshmallows.
Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Transfer into your pan but don’t smash them down too crazy. Just gently press and then sprinkle with sea salt.
Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
Note: These are categorized, among other things, under gluten free. As always, if you need this to be gluten free, make sure the cereal you’re buying says it is gluten free on the packaging–not all puffed rice cereal is considered gluten free.
- Can I make these ahead of time? Yes! If was making a lot of these for an event, I would prepare them a day ahead of time and keep either covered tightly in plastic wrap or individually wrapped until time to serve. At home, when they have miraculously not gotten gobbled up right after making them, I’ve had them stay delicious for several days!
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Gooey caramel rice krispie treats that will arguably be some of the best you will ever have! These are made in an 8×8 pan and are super thick. You can place the mixture in a 9×13 for thinner squares, or simply double the recipe in a 9×13 for a large, thick batch. When I make these for a crowd, I triple the recipe and use a 12×17 pan and they are extra thick!
6 cups Rice Krispies
1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
Keywords: caramel krispie treats