Salted Caramel Rice Krispie Treats

These salted caramel Rice Krispie treats are one of my favorite no-bake desserts—sweet, buttery, and perfectly chewy with a hint of salt that makes every bite irresistible. The rich caramel flavor adds a touch of decadence to the classic marshmallow treat, turning a simple childhood favorite into something special enough for any occasion.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and always a crowd-pleaser. The combination of gooey marshmallows, crispy cereal, and salted caramel gives the perfect balance of sweet and salty. I don’t need an oven, just a stovetop and a few minutes of stirring. It’s also a great recipe for parties, holidays, or when I want to make a treat that everyone—from kids to adults—will love.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (2 sticks / 227 g) unsalted butter
¾ cup (240 g) caramel sauce, divided
½ teaspoon kosher salt
1 bag (10 ounces) mini marshmallows, about 6 cups
10 cups (290 g) Rice Krispies cereal
Kosher salt, for garnish

Directions

1. I start by lining a 9×13-inch baking dish with parchment paper and lightly greasing it with butter or nonstick spray.
2. In a large pot over medium heat, I melt the butter until it begins to bubble slightly.
3. I stir in ½ cup of the caramel sauce and the kosher salt, mixing until smooth and combined.
4. I add the mini marshmallows to the pot and stir continuously until they are completely melted and the mixture is creamy.
5. I remove the pot from the heat and quickly stir in the Rice Krispies cereal, mixing until every piece is coated with the caramel-marshmallow mixture.
6. I pour the mixture into the prepared pan and gently press it down with a spatula or my hands (lightly greased to prevent sticking) until even.
7. I drizzle the remaining ¼ cup caramel sauce over the top and sprinkle a pinch of kosher salt for garnish.
8. I let the treats cool completely at room temperature for about 30–40 minutes before cutting them into squares.

Servings and Timing

This recipe makes about 16–20 bars, depending on how large I cut them. It takes around 10 minutes to prepare and about 30 minutes to cool, so I can have them ready in roughly 40 minutes total.

Variations

Sometimes I swirl in a bit of melted chocolate with the caramel for a rich twist. When I want extra crunch, I add chopped pretzels or toasted nuts before pressing the mixture into the pan. For a gourmet touch, I use homemade salted caramel sauce instead of store-bought. I’ve also made a version with brown butter, which adds a deep nutty flavor that’s absolutely delicious.

Storage/Reheating

I store these treats in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week—though I like letting them come back to room temperature before serving for the best texture. They can also be frozen for up to 2 months; I separate the squares with parchment paper and thaw them at room temperature before enjoying.

FAQs

Can I use store-bought caramel sauce?

Yes, I usually do! I just make sure it’s thick and rich, not too runny.

Can I make these with salted butter?

Yes, but I reduce or skip the added kosher salt to avoid making them too salty.

Can I use large marshmallows instead of mini ones?

Yes, about 40 large marshmallows equals one 10-ounce bag of mini marshmallows.

How do I keep the treats soft and chewy?

I avoid overpacking the mixture into the pan and don’t overcook the marshmallows—they should just melt smoothly.

Can I make them ahead of time?

Yes, they stay fresh for several days when stored in an airtight container.

What kind of caramel sauce works best?

A thick, buttery caramel sauce works best since it helps bind and flavor the treats.

Can I use other cereals?

Yes, I’ve made these with Cocoa Krispies and they turned out wonderfully chocolatey.

Can I add chocolate on top?

Definitely—I sometimes drizzle melted chocolate over the cooled bars for an extra indulgent touch.

How do I cut clean squares?

I let the bars cool completely, then use a sharp knife greased with butter or nonstick spray for smooth cuts.

Why did my Rice Krispie treats turn hard?

If the marshmallows or caramel cook too long, they harden as they cool. I remove them from heat as soon as they melt.

Conclusion

These salted caramel Rice Krispie treats are one of my favorite easy desserts when I want something nostalgic with a modern twist. I love how the buttery caramel and hint of salt elevate the classic crispy treat into a gourmet snack. They’re quick, delicious, and always a hit—perfect for sharing or enjoying with a cup of coffee all to myself.

Print