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Salted Caramel Rice Krispie Treats

Salted caramel Rice Krispie treats with thick, chewy golden bars and a stretchy marshmallow interior. Fold in extra mini marshmallows for gooey pockets, then finish with dark caramel drizzle and flaky sea salt.
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Prep Time 10 minutes
Cook Time 10 minutes
setting 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 6 tbsp butter
Mini marshmallows
  • 10 oz mini marshmallows plus 1 cup extra for stir-in
Caramel sauce
  • 0.25 cup store-bought caramel sauce plus more for drizzling
Vanilla extract
  • 0.5 tsp vanilla extract
Salt
  • 0.25 tsp salt
Rice Krispies cereal
  • 6 cup Rice Krispies cereal
Flaky sea salt
  • 0.5 flaky sea salt for topping

Equipment

  • 1 Dutch oven

Method
 

Prep the pan
  1. Line a 9x13 pan with parchment paper and spray lightly with cooking spray so the treats release cleanly.
Melt the marshmallow base
  1. Melt butter in a large pot over medium-low heat until it turns glossy.
  2. Add mini marshmallows and stir constantly until fully melted and smooth, with a thick, lump-free texture.
Flavor and combine
  1. Remove from heat and stir in caramel sauce, vanilla extract, and salt until evenly combined and glossy.
  2. Fold in Rice Krispies cereal quickly until evenly coated so no dry cereal pockets remain.
  3. Fold in the extra 1 cup mini marshmallows for gooey pockets.
Press and finish
  1. Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
  2. Drizzle generously with additional caramel sauce and immediately sprinkle flaky sea salt on top.
  3. Let set for 30 minutes before cutting into 16 bars so the center pulls apart in stretchy layers.

Notes

Pro tip: work fast after adding the cereal so it stays thick and chewy—if it cools too much, re-warm the pot gently over low heat until fluid again. Store airtight in the fridge up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy-light option, use plant-based butter and dairy-free marshmallows if you want a similar texture and sweetness.