Salted Caramel Rice Krispie Treats Recipe
Imagine biting into a bar that’s perfectly crisp, chewy, and soaked in buttery caramel — finished with a whisper of flaky sea salt that makes your taste buds sing. That’s exactly what this Salted Caramel Rice Krispie Treats Recipe delivers: the kid-friendly nostalgia of marshmallow cereal treats upgraded into an adult-friendly, irresistible dessert. As a professional chef who’s spent years tinkering with texture and flavor balance, I’ll walk you through every detail so your batch comes out spectacular every time.
This post is long and thorough on purpose: you’ll get the full ingredient breakdown, step-by-step technique, pro tips to avoid common pitfalls, variations (including vegan and chocolate versions), serving and gifting ideas, storage advice, and troubleshooting. Let’s go!
Why this Salted Caramel Rice Krispie Treats Recipe works
At its heart, a Rice Krispie treat is about two things: structure and flavor. Rice cereal provides crunchy structure, while melted marshmallows act as the glue. Introducing salted caramel does three important things:
- Adds a deep, toasty sweetness that goes beyond plain marshmallows.
- Introduces moisture and chewiness that contrast with the crisp cereal.
- A light sprinkling of flaky sea salt cuts the sweetness and highlights the caramel’s complexity.
Balancing those elements — cereal-to-binder ratio, temperature during cooking, and when to add salt — is the key to a perfect bar. This recipe prioritizes glossy, buttery caramel and a marshmallow mixture that’s hot enough to bind but not so hot that it burns the cereal.
Yield, timing, and difficulty
- Yield: About 12 large bars or 20–24 snack-sized squares (9×13-inch pan).
- Active time: 20–30 minutes.
- Total time (including cooling): ~1 hour.
- Difficulty: Easy–medium. The only technical bit is making a quick caramel; I give a stove-top method that’s reliable even for home cooks.
Ingredients
For the Rice Krispie treats
- 4 tablespoons (56 g) unsalted butter
- 10–12 ounces (approx. 2 ½–3 cups or one standard 10 oz bag + extra marshmallows) large marshmallows OR 8 cups mini marshmallows (about 10–12 oz total)
- 6 cups crisp rice cereal (Rice Krispies or store brand)
- ½ teaspoon pure vanilla extract (optional, but recommended)
- ¼ teaspoon fine sea salt (helps balance sweetness)
For the salted caramel sauce (enough to swirl & drizzle)
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- ½ cup (120 ml) heavy cream, warmed slightly
- ½–¾ teaspoon coarse/flaky sea salt (Maldon or fleur de sel work nicely)
- 1 teaspoon vanilla extract (optional)
Finishing
- Flaky sea salt for sprinkling (to taste)
- Optional: 4 ounces chopped dark chocolate or ½ cup chocolate chips for drizzling or swirls
Notes on ingredients: Use fresh marshmallows (stale marshmallows won’t melt properly). For cereal, use a fresh bag for maximum snap. For caramel, choose a heavy cream with at least 30% fat for the best texture.
Equipment you’ll want
- 9×13-inch baking pan (for thicker bars you can use an 8×8)
- Large heavy-bottomed saucepan (for caramel) and separate large pot for marshmallow step (or use one pot and make caramel first and set aside)
- Wooden spoon or heatproof silicone spatula
- Candy thermometer (optional) — helpful for caramel but not mandatory if you watch color and timing
- Spatula and bench scraper (to press the mixture into the pan)
- Parchment paper (for lining the pan) or butter and flour the pan lightly
- Small microwave-safe bowl if melting chocolate for drizzle
Step-by-step method
I break these steps into three parts: make the caramel, make the marshmallow rice cereal mixture, and assemble + finish. You can make the caramel in advance; warm it slightly if it thickens.
1) Make the salted caramel sauce (stovetop method)
- Place 1 cup granulated sugar in a clean, dry heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon for even melting. The sugar will clump, then dissolve into an amber liquid — be patient and keep scraping the bottom.
- Once the sugar is a smooth amber color (watch carefully — it can go from amber to burnt quickly), reduce heat slightly and add the butter pieces. The mixture will bubble vigorously; stir until the butter is fully incorporated.
- Remove from heat briefly, then slowly pour in the warm heavy cream while stirring. Again, it will bubble hard — keep stirring until smooth and silky.
- Return to low heat and simmer for 30–60 seconds to thicken slightly. Remove from heat, stir in the vanilla (if using) and ½–¾ teaspoon flaky sea salt. Taste and adjust: you want a clear salty lift, not an overt saltiness.
- Transfer to a heatproof bowl and let cool until slightly thickened but still pourable. If it gets very thick, warm briefly to loosen.
Chef’s tip: If you have a candy thermometer, aim for about 340°F (170°C) when caramelizing the sugar — that gives a rich amber flavor without bitter notes. But color and aroma are just as reliable: stop when the sugar smells deeply toasty and has a medium-amber hue.
2) Make the marshmallow Rice Krispie base
- Line your 9×13-inch pan with parchment paper, leaving an overhang for easy removal, or grease lightly with butter.
- In a large pot over low–medium heat, melt 4 tablespoons butter. Add the marshmallows and stir constantly until they’ve melted into a glossy, smooth mass. Remove from heat immediately once melted.
- Stir in the vanilla extract and the ¼ teaspoon fine sea salt.
- Add the cereal to the melted marshmallow in two batches, folding gently but quickly with a spatula to coat the cereal evenly. Work fast — marshmallow will start to set.
- Reserve about ½ cup cereal (optional) for topping or mixing with caramel later.
Texture tip: You want every flake of cereal coated but still airy. If you press too hard when packing into the pan, bars become dense. Use gentle, even pressure.
3) Assemble: combine, swirl, and finish
- Spoon about two-thirds of the cereal-marshmallow mixture into the prepared pan and spread to an even layer.
- Spoon dollops or ribbons of the warm salted caramel across the surface (use a spoon or a small piping bag). If your caramel is very hot it may sink — that’s OK; you want layers and pockets of caramel.
- Top with the remaining cereal mixture and press very gently with an oiled spatula or parchment to even the surface.
- Optional: Melt the chopped dark chocolate or chocolate chips briefly (30 seconds in microwave, stir) and drizzle over the top, then immediately use a knife or skewer to create decorative swirls in the caramel.
- Sprinkle a light pinch of flaky sea salt across the top while caramel/chocolate are still tacky.
- Let the pan cool at room temperature for at least 30–45 minutes to set. For cleaner cuts, refrigerate for 20–30 minutes before slicing — but avoid leaving them too cold, as they become very firm.
Pro tips for famous Rice Krispie texture and great caramel
- Freshness matters. Over-stale cereal will be limp; stale marshmallows don’t melt smoothly.
- Low and slow for marshmallows. Melt marshmallows on low heat and remove from stove just as they’re glossy — overheating makes them grainy.
- Don’t over-press. Pressing too hard compresses air pockets in the cereal and gives a dense brick. Aim for firm, not compacted.
- Caramel temperature. If you overcook the sugar, caramel will be bitter. If it doesn’t color, it will taste sugary and lack depth. Aim for medium amber.
- Salt is your friend. Sprinkle flaky sea salt after drizzling to maintain crunch and visual appeal. Too much salt in the sauce will make the whole treat salty — balance is key.
- Make-ahead caramel. Caramel stores in the fridge for up to 2 weeks. Warm gently before using.
- If your caramel seizes (sugar crystallizes), don’t panic — heat it gently with a splash of water, then strain to smooth; or start again with a small batch for topping.
Variations and flavor ideas
Make the base your canvas — here are tasty twists.
Chocolate Salted Caramel Rice Krispie Treats
- Fold 4 ounces chopped dark chocolate into the still-warm cereal mixture so it melts into ribbons, or drizzle melted chocolate on top after adding caramel.
Browned-Butter Rice Krispie Treats
- Brown the butter before adding marshmallows for a toasty, nutty depth that complements caramel. Use the same quantity but watch closely when browning.
Nutty Salted Caramel
- Stir ¾ cup toasted pecans, almonds, or hazelnuts into the cereal before pressing. Toast nuts in a dry pan until fragrant.
Vegan Salted Caramel Rice Krispie Treats Recipe (dairy-free & gelatin-free)
- Use vegan marshmallows (brands like Dandies in the U.S.) and vegan butter or coconut oil.
- For vegan caramel: replace heavy cream with full-fat canned coconut milk and use a pat of vegan butter. The texture will be slightly different but delicious.
- Confirm the cereal is vegan (some brands use vitamin D from animal sources).
Gluten-free option
- Most puffed rice cereals are gluten-free, but always check packaging for cross-contamination. Use certified GF Rice Krispies or other puffed rice.
Boozy caramel (adults only)
- Stir 1–2 tablespoons bourbon into the caramel off heat. Do not heat alcohol to high temperatures; add after removing caramel from heat.
Serving suggestions and presentation
- Cut into squares and serve on a slate or wooden board with extra caramel in a small ramekin for dipping.
- For a party, make bite-sized mini bars using a muffin tin lined with parchment.
- Pair with a cold brew coffee, a glass of milk, or a salted caramel latte for maximum indulgence.
- For a fancy dessert plate, serve a single bar with a scoop of vanilla bean ice cream and an extra drizzle of warm caramel.
Packaging and gifting
These treats make excellent gifts. Wrap in parchment and tie with twine, or place stacked in a cellophane bag with a personalized tag. If including a drizzle or extra caramel, add a small sealed jar so the recipient can refresh the bar before serving.
Storage and make-ahead
- Room temperature: Store in an airtight container for up to 3 days. The edges will soften slightly but remain delightful.
- Refrigeration: Keeps for up to 1 week in an airtight container—texture will be firmer.
- Freezing: Wrap individual bars in plastic wrap and freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
- Reheating: Warm in the microwave for 8–12 seconds to restore chewiness. Don’t overheat.
Troubleshooting: common problems and fixes
- Treats are too hard or crumbly. Likely overcooked marshmallows or too much cereal. Try a slightly smaller cereal ratio next time or use one less cup.
- Treats are too soft and fall apart. Not enough binder — add an extra 1–2 ounces of marshmallows (or a few tablespoons of caramel) into the mixture.
- Caramel too runny. Cool it slightly until it thickens before drizzling, or simmer longer to reduce. Remember it will thicken as it cools.
- Caramel too thick or grainy. Reheat gently with a tablespoon or two of cream to smooth. If grainy due to crystallization, strain and reheat carefully; if irredeemable, make a fresh small batch.
- Marshmallows won’t melt smoothly. Heat was too high or marshmallows are stale. Lower heat and stir until glossy; add a teaspoon of light corn syrup to improve melt if needed.
Nutrition note
These are an indulgent treat — rich in sugar, butter, and calories. Enjoy in moderation, and consider smaller portion sizes if serving to a crowd. If dietary restrictions apply, follow the vegan or GF variations above.
FAQ (quick answers)
Q: Can I use mini marshmallows?
A: Yes — they melt more quickly and evenly, making the process slightly easier.
Q: Can I skip making homemade caramel and use store-bought?
A: Absolutely. Use a high-quality salted caramel sauce warmed until pourable. Homemade gives better control over salt and depth of flavor but store-bought is convenient.
Q: Will the caramel make the cereal soggy?
A: If you add very hot, liquid caramel directly into the center of the warm cereal mixture, it may sink and create denser pockets. To avoid sogginess, cool caramel until slightly syrupy before adding, and keep the cereal mixture warm so it binds quickly.
Q: Can I double the recipe?
A: Yes — double everything and use a larger pan or two 9×13 pans. Make the caramel in a larger pot to prevent boil-overs.
Final thoughts from the chef
This Salted Caramel Rice Krispie Treats Recipe is one of those desserts that bridges generations — children love the sticky-sweet crunch, and adults appreciate the sophisticated caramel and salt contrast. What I love most about it is how forgiving it is: a little more caramel here, a swirl of chocolate there, and you can tailor the bars to suit taste and occasion. The small extra step of making the salted caramel is worth it — that nutty amber depth lifts these treats from everyday to memorable.
Salted Caramel Rice Krispie Treats Recipe
Ingredients
For the Rice Krispie base:
- 4 tablespoons 56 g unsalted butter
- 10 –12 ounces ≈283 g large marshmallows OR 8 cups mini marshmallows (about 10–12 oz total)
- 6 cups crisp rice cereal Rice Krispies — about 174 g
- ½ teaspoon pure vanilla extract optional
- ¼ teaspoon fine sea salt
For the Salted Caramel Sauce (enough to swirl/drizzle):
- 1 cup 200 g granulated sugar
- 6 tablespoons 85 g unsalted butter, cut into pieces
- ½ cup 120 ml heavy cream, warmed slightly
- ½ –¾ teaspoon coarse/flaky sea salt Maldon or fleur de sel
- 1 teaspoon vanilla extract optional
Finishing (optional):
- 4 ounces 113 g chopped dark chocolate or ½ cup chocolate chips (for drizzle or swirls)
- Extra flaky sea salt for sprinkling
Instructions
Make the caramel (stovetop)
- Set a heavy-bottomed saucepan over medium heat and add 1 cup (200 g) granulated sugar in an even layer. Using a heatproof spatula or wooden spoon, stir constantly as the sugar melts — it will clump, then liquefy and turn amber. Be patient and keep the sugar moving so it doesn’t burn.
- When the sugar reaches a medium-amber color and smells toasty, reduce heat slightly and add the 6 tablespoons (85 g) butter pieces. The mixture will bubble vigorously — stir until butter is fully incorporated.
- Remove pan from heat briefly and slowly pour in the warm heavy cream (120 ml), stirring continually (it will steam and bubble). Return to low heat and simmer 30–60 seconds until silky and slightly thickened.
- Stir in vanilla (if using) and ½–¾ teaspoon flaky sea salt. Taste and adjust for balance. Transfer caramel to a heatproof bowl and let cool until still-pourable but not piping hot.
Prepare the marshmallow rice cereal base
- Line a 9×13-inch pan with parchment paper (leave an overhang) or grease lightly. This ensures easy removal.
- In a large pot over low–medium heat, melt 4 tablespoons (56 g) butter. Add the marshmallows and stir constantly until they melt into a glossy, smooth mass. Remove from heat as soon as melted to avoid graininess.
- Stir in ½ teaspoon vanilla extract and ¼ teaspoon fine sea salt.
- Add the rice cereal to the melted marshmallow in two batches, folding gently but thoroughly so each flake is coated. Reserve about ½ cup cereal if you’d like extra texture for topping.
Assemble and finish
- Spread about two-thirds of the cereal-marshmallow mixture into the prepared pan to form an even base layer.
- Spoon ribbons or dollops of the warm (but not scalding) salted caramel over the layer. Use a spoon or small piping bag to place caramel in lines or dollops for swirling. If using chocolate, drizzle melted chocolate over the caramel now or after the top layer is added.
- Gently top with the remaining cereal-marshmallow mixture and press lightly with an oiled spatula or parchment to achieve an even surface — be careful not to over-press (aim to compact, not squash).
- Immediately sprinkle a light pinch of flaky sea salt over the top while caramel/chocolate are still tacky.
- Let cool at room temperature for 30–45 minutes to set. For cleaner slices, refrigerate 20–30 minutes before cutting, but avoid chilling so long that bars become rock-hard.
- Using the parchment overhang, lift the slab from the pan and cut into 12 large bars or 20–24 snack squares with a sharp knife (wipe blade between cuts for neat edges).
Notes
- Texture tips: Use fresh cereal and marshmallows — staleness affects crispness and melting. Melt marshmallows low and slow; overheating makes them grainy.
- Caramel control: Watch the color closely — medium-amber yields deep flavor without bitterness. If caramel thickens in the fridge, warm gently before using.
- Pressing: Press firmly but gently. Over-pressing compresses air pockets and creates dense bars.
- Chocolate: If you prefer plain salted caramel, omit the chocolate. If using chocolate, drizzle shortly after adding caramel so swirls form.
- Vegan/dairy-free: Use vegan marshmallows and swap butter for vegan butter; replace heavy cream with full-fat canned coconut milk for the caramel (texture differs slightly).
- Storage: Store in an airtight container at room temperature up to 3 days for best texture; refrigerate up to 1 week (firmer). Freeze individually wrapped bars up to 3 months; thaw at room temperature before serving.
- Make-ahead: Caramel keeps in a sealed jar in the refrigerator for up to 2 weeks — warm gently before using.