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
Since these have cream do they have to be refrigerated? I plan on making them a day before.
No they do not, you’re making a cooked caramel base.
I have made this recipe no less than 25 times. Rave reviews every time. I have recipe requests every time I make it and have sent this link more times than I’ve made it. You won’t meet a more delicious Rice Krispie. I won’t make them any other way!
Everytime I make these and take them to a party I get asked for the recipe. Everyone loves them. I get requests to bring them. They are soft and absolutely delicious!
Someone gifted these to us last week, and they were TO-DIE-FOR! Quickly added them to my recipe saver! So SO GOOD!
I’ve made these 100x and they’re always delicious! People comment and love them but can’t quite figure out why they are so much better than the norms. 🙂
Easy and a crowd pleaser! The key is the extra unmelted marshmallows in the cereal and sprinkle of kosher salt!
I made these for a bake sale yesterday. They were a HUGE hit! The texture is amazing, and the caramel flavor is perfect. I didn’t put the extra salt on top – I felt like they had enough “salted caramel” flavor without it.
These are going to be go-to rice crispy treat recipe from now on!
I don’t usually go crazy for rice crispy treats but these ones are insane. Well done Sara! Yum!
In your pictures what kind of paper are you using underneath the Rice Krispies in the pan, and under each individually cut Rice Krispie treat?
Parchment paper! Find it near the foil and plastic wraps in the grocery store 🙂