1 cup (2 sticks / 227 g) unsalted butter

3/4 cup (240 g) caramel sauce, divided

1/2 teaspoon kosher salt

1 bag (10 oz / 6 cups) mini marshmallows

10 cups (290 g) Rice Krispies cereal

Kosher salt, for garnish

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Line a 9×13-inch baking dish with parchment paper and lightly grease with butter or nonstick spray.
In a large pot over medium heat, melt butter until it begins to bubble slightly.
Stir in 1/2 cup caramel sauce and kosher salt until smooth and combined.
Add mini marshmallows and stir continuously until completely melted and creamy.
Remove from heat and quickly stir in Rice Krispies cereal until evenly coated.
Pour mixture into the prepared pan and gently press down with a greased spatula or hands until even.
Drizzle remaining 1/4 cup caramel sauce over the top and sprinkle lightly with kosher salt.
Let cool at room temperature for 30–40 minutes before cutting into squares.

Use thick, buttery caramel sauce for best results.

Don’t overcook the marshmallows—remove them as soon as they melt to keep the treats soft.

Add chocolate drizzle, chopped pretzels, or nuts for a fun variation.

Brown butter adds a nutty, rich flavor to the base.

Store in an airtight container up to 3 days at room temperature or freeze up to 2 months.