Caramel Rice Krispies Treats Recipe
Introduction
Caramel Rice Krispies Treats take the classic snack to a whole new level with rich, buttery caramel sauce binding the crispy cereal together. This easy-to-make treat combines sweet, salty, and gooey textures that everyone will love. Perfect for parties or a cozy afternoon snack.
Ingredients
- 6 cups Rice Krispies cereal (or any crisp rice cereal, gluten-free if desired)
- 10 ounces mini marshmallows (about 4 cups), high quality recommended
- 1¼ cups caramel sauce (store-bought or homemade)
- 4 tablespoons unsalted butter, plus extra for greasing
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (optional)
Instructions
- Step 1: Lightly butter a 9×9-inch pan for thick bars or a 9×13-inch pan for thinner squares. Optional: line with parchment paper for clean edges.
- Step 2: In a medium pot over medium heat, melt 4 tablespoons of butter. Stir in the caramel sauce and sea salt until smooth and bubbling, about 1–2 minutes. Remove from heat and stir in vanilla extract if using.
- Step 3: Optional but recommended: add the marshmallows in batches, stirring until they are half melted. Return the pot to low heat for 30 seconds to finish melting the marshmallows.
- Step 4: In a large heatproof bowl, pour the caramel and marshmallow mixture over the Rice Krispies cereal. Use a rubber spatula to gently fold and coat the cereal evenly without crushing it.
- Step 5: Quickly transfer the mixture into the prepared pan. Using a lightly buttered spatula or damp hands, press the mixture gently and evenly into the pan, being careful not to squash the cereal.
- Step 6: Let the pan rest at room temperature for about 15 minutes, then chill in the refrigerator for 30 minutes or until set.
- Step 7: Lift the treats out using the parchment (if used) and cut into 16 or 24 squares using a sharp knife warmed under hot water and dried for smooth slicing.
Tips & Variations
- For extra flavor, swirl in ¼ cup creamy peanut butter when you add the vanilla extract for a nutty, caramel twist.
- You can toast the Rice Krispies cereal in a 300°F oven for 5 minutes for added crunch—watch carefully to avoid browning.
- Use salted butter and skip the sea salt if you prefer a saltier edge.
- If making homemade caramel, save any leftovers to drizzle over ice cream or your morning coffee.
Storage
Store the treats in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator up to 1 week. Reheat briefly in the microwave if you want them soft and gooey again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cereal instead of Rice Krispies?
Yes, any crisp rice cereal works well, including gluten-free options. Just avoid cereals that are too fragile or sticky.
How can I make my treats less sticky and easier to handle?
Press the mixture gently when transferring to the pan to keep the cereal airy. Chilling the bars well before cutting also helps them firm up and reduces stickiness.
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Caramel Rice Krispies Treats Recipe
- Total Time: 50 minutes
- Yield: 16 to 24 squares 1x
Description
These Caramel Rice Krispies Treats are a delectable twist on the classic snack, combining the crispy crunch of Rice Krispies cereal with a luscious, buttery caramel and marshmallow coating. Perfectly balanced with a touch of sea salt and an optional hint of vanilla, these treats are easy to make and irresistibly sticky-sweet, ideal for any dessert or snack craving.
Ingredients
Main Ingredients
- 6 cups Rice Krispies cereal (any crisp rice cereal, gluten-free options work too)
- 10 ounces mini marshmallows (about 4 cups)
- 1¼ cups caramel sauce (store-bought thick, pourable or homemade)
- 4 tablespoons unsalted butter (plus extra for greasing the pan)
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract (optional)
For Quick Homemade Caramel Sauce (optional)
- ½ cup granulated sugar
- 3 tablespoons cubed unsalted butter
- ¼ cup heavy cream (room temperature)
Instructions
- Prep your pan: Lightly butter a 9×9-inch baking pan for thick bars or a 9×13-inch pan for thinner squares. Optionally, line the pan with parchment paper for cleaner edges.
- Melt butter & caramel: In a medium pot over medium heat, melt 4 tablespoons of butter. Stir in the caramel sauce and ¼ teaspoon salt until smooth and just bubbling (about 1–2 minutes). Remove from heat and stir in 1 teaspoon vanilla extract if using.
- Toast marshmallows (optional): Add marshmallows in batches to the caramel mixture, stirring until they are half melted. Return the pot to low heat for 30 seconds to fully melt and incorporate the marshmallows, enhancing stickiness and flavor.
- Combine with cereal: Pour the hot caramel-marshmallow mixture over the Rice Krispies cereal in a large heatproof bowl. Use a rubber spatula to fold and toss gently until every flake is coated with the golden mixture.
- Transfer & press: Quickly scrape the mixture into the prepared pan. Using a lightly buttered spatula or damp hands, press gently and evenly. Avoid pressing too hard to maintain the cereal’s crispness.
- Chill & cut: Let the pan sit at room temperature for about 15 minutes, then refrigerate for at least 30 minutes or until fully set. Lift the treats out using the parchment and slice into 16 or 24 squares using a sharp knife warmed under hot water and dried for smooth cuts.
Notes
- For extra crunch, toast the Rice Krispies cereal in a 300°F oven for 5 minutes, watching closely to avoid browning.
- Use high-quality marshmallows for best melting and flavor results.
- If you want a nutty twist, swirl in ¼ cup creamy peanut butter when stirring in vanilla extract.
- If making homemade caramel, any leftover sauce can be used as a delicious topping for coffee or ice cream.
- Pressing too hard can compress the treats and reduce their crispy texture; be gentle for optimal results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Caramel Rice Krispies Treats, caramel marshmallow bars, crispy caramel treats, easy no-bake dessert, sweet snack bars
