Easy Salted Caramel Rice Krispie Treats
Chewy, gooey Rice Krispie treats layered with a silky salted caramel and a touch of chocolate. These no-bake bars come together fast with pantry staples and deliver the perfect sweet-salty crunch for parties, bake sales, or an effortless weeknight dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 cups crispy rice cereal
- 4 cups mini marshmallows
- 0.25 cups unsalted butter
- 11 ounces soft caramels or caramel bits unwrapped if using soft caramels
- 0.25 cups heavy cream
- 1 teaspoons vanilla extract
- 0.75 teaspoons flaky sea salt divided
- 4 ounces semisweet chocolate melted, optional drizzle
Instructions
Preparation Steps
- Line a 9x13 inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
- In a large pot over medium-low heat, melt the butter. Add mini marshmallows and stir until fully melted and smooth. Remove from heat.
- Immediately fold in the crispy rice cereal until evenly coated. Transfer to the prepared pan and press gently into an even layer without compacting too firmly.
- Make the caramel: In a small saucepan over low heat, combine caramels and heavy cream. Cook, stirring often, until completely smooth. Remove from heat and stir in vanilla and 0.5 teaspoons flaky sea salt.
- Pour warm caramel over the cereal layer and spread to the edges. If using, drizzle melted chocolate over the caramel.
- Sprinkle the remaining 0.25 teaspoons flaky sea salt on top. Let set at room temperature for 30 minutes, then lift out and cut into 24 squares.
Notes
For cleaner cuts, chill the pan for 10 minutes before slicing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer bite.