Caramel Rice Krispie Treats
These Caramel Rice Krispie Treats offer a luxurious twist on the classic no-bake dessert. Instead of relying only on marshmallows for sweetness, this version melts soft caramel squares with butter to create a rich, velvety base. The result is a deeper caramel flavor, an irresistibly chewy texture, and a glossy finish that makes each bar both beautiful and delicious.
This recipe is wonderfully simple—no oven required, minimal ingredients, and just a few minutes of hands-on work. Yet, the flavor is elevated enough to serve at gatherings, pack in lunchboxes, or bring to potlucks where they always disappear quickly. Whether you prefer your Rice Krispie treats ultra soft or slightly firmer, these bars strike the perfect balance: tender, gooey, and full of warm caramel richness.
Ingredients
- 1 (11 oz) bag soft caramel squares, unwrapped
- 1/2 cup unsalted butter
- 16 oz mini marshmallows
- 1/4 teaspoon fine salt
- 7 cups Rice Krispies or puffed rice cereal
Instructions
1. Prepare your pan
Lightly grease a 9×13-inch baking dish with butter or a thin layer of neutral oil. Greasing the pan helps the mixture release easily once cooled and makes slicing much cleaner.
2. Melt the butter and caramels
Place a large, heavy-bottomed pot over medium-low heat. Add the butter and allow it to melt slowly.
Once melted, add the unwrapped caramel squares. Stir frequently with a heatproof spatula to ensure the caramel melts evenly and does not settle or scorch at the bottom. This stage takes a few minutes, but patience is key: gently melting the caramel ensures a smoother texture and richer flavor.
3. Add the marshmallows
When the caramel mixture is smooth and glossy, add the mini marshmallows. Continue stirring until the marshmallows collapse and blend completely into the caramel. The mixture should be thick, creamy, and uniform, with no visible streaks of unmelted marshmallow.
Stir in the salt to balance the sweetness and enhance the caramel flavor.
4. Fold in the cereal
Remove the pot from the heat. Immediately add the Rice Krispies and work quickly to fold the cereal into the warm caramel-marshmallow mixture. Continue mixing gently but thoroughly until every piece of cereal is coated.
Avoid crushing the cereal; using sweeping, folding motions helps maintain the light texture that makes these treats so satisfying.
5. Press the mixture into the dish
Transfer the coated cereal into your prepared baking dish. Lightly butter your fingertips or the back of a spoon, then gently press the mixture into an even layer.
Be careful not to compact it too firmly. Pressing too much can make the bars tough, while a light, even touch keeps them soft, airy, and perfectly chewy.
6. Cool, slice, and serve
Allow the treats to rest at room temperature for 30 minutes to 1 hour, or until fully set. Once firm enough to handle, slice into squares or rectangles using a sharp knife.
Store them in an airtight container at room temperature to keep them soft and fresh for several days.
Helpful Tips
- Use fresh marshmallows: Older marshmallows don’t melt as smoothly and can affect the final texture.
- Melt low and slow: Caramel can scorch quickly. Keeping the heat low ensures a silky-smooth mixture.
- Grease your hands: Lightly buttering your fingers prevents sticking and helps you shape the mixture effortlessly.
- Do not refrigerate: These treats stay softer and more tender at room temperature. Refrigeration can make them firm and sticky.
Variations and Customizations
- Salted caramel version: Sprinkle a small pinch of flaky sea salt over the bars before they set for a sophisticated flavor twist.
- Extra gooey treats: Stir in an additional cup of mini marshmallows just before adding the cereal for melty marshmallow pockets throughout.
- Swirled version: Drizzle a thin ribbon of caramel sauce over the top before pressing the mixture down for a layered presentation.
- Mixed cereal: Combine Rice Krispies with cornflakes or crushed crisp cereal for added texture and crunch.