These Salted Caramel Rice Krispies Treats are what happens when you take a childhood favorite and give it a grown-up twist. Classic marshmallow squares get topped with silky caramel sauce and a pinch of flake salt, turning a nostalgic snack into something that feels a little more special. They’re sweet, a little salty, and way too easy to keep eating.
The salty-sweet combo is what makes these extra special. You still get the familiar crunch and chew of traditional Rice Krispies Treats, but the caramel adds a deep, toasty flavor, and the salt keeps it from getting too sugary. It’s the kind of easy upgrade that feels fancy without being fussy.
Helpful Tips
- Use fresh marshmallows: Older ones tend to melt unevenly and can make the treats stiff instead of soft and gooey.
- Don’t skimp on the butter: It helps keep everything smooth and adds a rich flavor that balances the sweetness.
- Let the caramel set slightly before slicing: If you cut them too soon, the caramel can run and make a mess. Give it a few minutes to firm up a bit.
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Salted Caramel Rice Krispies Treats
Ingredients
- 6 cups Rice Krispies cereal
- 1 package mini marshmallows (or about 4 cups)
- 3 tablespoons unsalted butter
- 1/2 cup caramel sauce store-bought or homemade
- 1 teaspoon flake salt adjust to taste
- 1/2 teaspoon vanilla extract optional
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking pan with butter or non-stick spray. Set aside.
- In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir continuously until completely melted and smooth.
- If using, add vanilla extract and mix well.
- Remove the pan from heat. Immediately add the Rice Krispies cereal and gently fold until the cereal is fully coated with the caramel-marshmallow mixture.
- Transfer the mixture to the prepared pan. Using a buttered spatula or wax paper, press the mixture evenly into the pan. Avoid pressing too hard to keep the treats light and crispy.
- Let the treats cool at room temperature for about 1 hour or until set. Once set, pour the caramel sauce over the top and spread it out. Sprinkle with flake salt. Cut into squares.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.