Easy Salted Caramel Rice Krispie Treats
Soft, gooey Rice Krispie treats swirled with buttery caramel and finished with a sprinkle of flaky sea salt. No-bake, crowd-pleasing bars ready in under 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 cups crispy rice cereal
- 10 ounces mini marshmallows
- 0.25 cup unsalted butter
- 0.5 teaspoon vanilla extract
- 11 ounces soft caramel candies unwrapped
- 2 tablespoons heavy cream
- 0.5 teaspoon flaky sea salt
- 1 teaspoon unsalted butter for greasing pan
Instructions
Preparation Steps
- Line a 9x13 inch baking pan with parchment paper, leaving overhang. Lightly grease the parchment with the butter for greasing.
- In a large pot over low heat, melt 0.25 cup unsalted butter. Add mini marshmallows and stir constantly until fully melted and smooth. Remove from heat and stir in vanilla.
- Add crispy rice cereal to the pot and gently fold until evenly coated with the marshmallow mixture.
- Transfer the mixture to the prepared pan and press it into an even layer with a buttered spatula or lightly greased hands. Do not pack too firmly.
- In a small saucepan over low heat (or microwave in short bursts), melt the soft caramel candies with the heavy cream, stirring frequently until smooth and pourable.
- Pour the warm caramel evenly over the cereal layer and spread gently to cover.
- Sprinkle the flaky sea salt evenly over the caramel while it is still warm.
- Let the bars cool at room temperature until set, about 20 to 30 minutes. Lift out using the parchment and cut into 16 squares.
- Store in an airtight container at room temperature for up to 3 days.
Notes
For cleaner slices, chill for 10 minutes before cutting, but serve at room temperature for the best texture. Optional: drizzle melted chocolate over the caramel before adding the salt.