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!
Ingredient Notes
- 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.
FAQs
- 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!
Love Rice Krispie Treats? Try these!
Large Batch Rice Krispie Treats
Peanut Butter Cup Rice Krispie Treats
Toasted Coconut Lime Rice Krispie Treats
Strawberry Rice Krispie Treats
Did You Make This?
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Salted Caramel Rice Krispie Treats
Ingredients
- 6 cups Rice Krispies
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ¼ cup heavy whipping cream
- 1 tbsp light corn syrup
- 1 tsp kosher salt or flaked sea salt, plus more for sprinkling on top
- 10 oz (plus 1 cup) mini marshmallows
Instructions
- In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
- Spray an 8x8" 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.
Questions & Reviews
I did not think that rice krispie treats could get much better than Smitten Kitchen’s browned butter rice krispie treats from Deb’s book, but these are making me drool. What a great idea and I love how some of the marshmallows do not look totally melted. I have got to try this! Thank you.
We must be kindred spirits.
Oh, these sound gooood! I’ll make these for back to school!
Can not wait to make these!
Get them hence, Satan!
It’s funny that you should mention the bangkok curry. I went to Noodles and Co. and ordered that because I love your copycat recipe so much, but I was majorly disappointed. It just wasn’t very good at all. I’ll stick with the recipe you posted here because THAT one is amazing.
ps these looks good too.
I’m with you on the rice krispie treats – can’t make ’em if I’m home alone. I never thought to freeze them though – darn you!!
These look divine! If I’m going to freeze them do I cut them up first or freeze the whole pan?
unfortunately almost all rice cereals contain “barley malt” making the full of gluten. The good news is that there are so many gluten free rice cereals out there now – especially from our favorite peeps at Kellogs!!! 🙂
will definitely make a GF version of this soon! and I love that it’s in a 8×8 pan. my kids only like to eat the same thing a few times – not for a week.
You are the best!
Oh thank heavens! I, too am a Rice Krispie addict ( that’s my pregnancy must have first thing in the morning…. Bowl of Rice Krispies, not a rice Krispy bar haha). I have all the ingredients for this on hand. Always always always have a huge family size box of rice Krispy cereal. But salted caramel?!? Ahhhhh this is going to be magnificent!
Ithank you!!!!!
I hope you made this Bc its heaven!!! My sister in law made this and this IS the best Rice Krispies I’ve ever had!!!