Description
These Caramel Rice Krispie Treats elevate the classic marshmallow cereal bars with a rich caramel addition for a deeper, softer, and delightfully gooey dessert. Perfectly chewy with that iconic marshmallow pull, they make a crowd-pleasing sweet treat for any occasion.
Ingredients
Caramel Mixture
- 1 (11 oz) bag wrapped caramel squares, unwrapped
- 1/2 cup unsalted butter
- 16 oz mini marshmallows
- 1/4 teaspoon salt
Cereal
- 7 cups Rice Krispies or puffed rice cereal
Instructions
- Prepare the baking dish: Spray a 9×13-inch baking dish with nonstick cooking spray or rub with butter. Set it aside to use later for setting the treats.
- Melt butter and caramels: In a large pot or Dutch oven, gently melt the butter over medium-low heat. Add the unwrapped caramel squares and stir constantly until the caramels are mostly melted, creating a smooth caramel base.
- Add marshmallows and salt: Add the mini marshmallows to the pot and continue stirring until they fully melt and combine with the caramel. Stir in the 1/4 teaspoon salt to balance the sweetness.
- Incorporate the cereal: Remove the pot from heat and fold in the 7 cups of Rice Krispies cereal. Stir lightly but thoroughly to evenly coat the cereal with the caramel marshmallow mixture, ensuring every piece is well covered.
- Press and set: Immediately pour the mixture into the prepared 9×13-inch baking dish. Lightly press the mixture into an even layer without compacting it too much to maintain the treats’ airy texture.
- Cool and slice: Let the bars sit at room temperature for at least 30 minutes to set properly. Once firm, cut into 12 squares for serving.
Notes
- Use a large pot or Dutch oven for even heating and easy stirring.
- Do not over-press the cereal into the dish to keep the treats light and crispy.
- For easier cutting, you can refrigerate the treats for an additional 10-15 minutes after setting.
- Store in an airtight container at room temperature for up to 3 days to retain freshness.
