Salted Caramel Rice Krispie Treats: A Sweet & Salty Indulgence

Classic Rice Krispie treats are nostalgic, comforting, and always a crowd-pleaser. But when you swirl in creamy salted caramel and top it with flaky sea salt? You’ve just upgraded the game. These bars are extra soft and gooey, with caramel notes running through every bite and a toasty butter flavor that’ll make them taste like they came from a fancy bakery.

I first made these for a bake sale and watched a full tray disappear in minutes. They’re easy to slice, easy to wrap, and totally irresistible—whether you’re making them for a party, picnic, or a “just because” treat at home.

Why You’ll Love This Recipe

• No baking required – Just melt, mix, press, and chill.
• Sweet meets salty – A perfect balance of rich caramel and flaky salt.
• Extra gooey texture – Thanks to a mix of marshmallows and real caramel sauce.
• Make-ahead friendly – Great for parties, lunchboxes, or gifting.
• Customizable – Add chocolate, drizzle more caramel, or toss in crushed pretzels for extra crunch.

Prep Time and Servings

Total Time: 20 minutes (plus 30 minutes to set)
Servings: 16 squares
Calories per square: ~230
Protein: 1g | Carbs: 30g | Fat: 10g

Ingredients

• 6 cups Rice Krispies cereal
• 1 (10 oz) bag mini marshmallows (about 5½ cups)
• 1 (11 oz) bag soft caramels (about 30 caramels), unwrapped
• 3 tablespoons heavy cream or milk
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt (plus extra flaky sea salt for topping)

Optional Add-ins:

• ½ cup mini chocolate chips (press into top while warm)
• ¼ cup crushed pretzels
• Extra caramel drizzle for topping

Step-by-Step Instructions

1. Prep your pan

Lightly grease or line a 9×9-inch or 9×13-inch pan with parchment paper, leaving a little overhang for easy removal.

Tip: Use a larger pan for thinner treats, or a smaller one for thicker squares.

2. Melt the caramels

In a small saucepan, melt the caramels with the heavy cream over low heat, stirring constantly until smooth and creamy. Set aside.

3. Melt butter and marshmallows

In a large pot, melt the butter over medium heat. Add the marshmallows and stir until fully melted and smooth.

Remove from heat, stir in vanilla extract and salt, then pour in the melted caramel and stir to combine.

4. Mix in cereal

Add the Rice Krispies cereal to the pot and gently fold until fully coated in the gooey caramel-marshmallow mix.

Optional: Fold in crushed pretzels now for extra crunch.

5. Press into pan

Transfer the mixture to your prepared pan. Use a greased spatula or lightly buttered hands to gently press the mixture down evenly—don’t pack it too tightly, or your treats will be hard.

Sprinkle the top with flaky sea salt while still warm.

6. Cool and cut

Let the treats cool at room temperature for about 30 minutes, or chill in the fridge to set faster. Once firm, cut into squares and enjoy!

How to Serve

These bars are perfect just as they are, but here’s how to make them even more fun:

• Drizzle with melted chocolate or extra caramel
• Serve with a scoop of vanilla ice cream for a full dessert plate
• Cut into mini bites and skewer for party platters
• Wrap individually in parchment or wax paper for gifting or lunchboxes
• Sprinkle with cocoa powder or cinnamon for a flavor twist

Pro Tips for Perfect Treats

1. Use fresh marshmallows – They melt more smoothly and give a softer texture.
2. Don’t overheat – Low and slow is key to gooey, chewy bars (not hard bricks!).
3. Lightly grease everything – Spatulas, hands, and the pan to prevent sticking.
4. Add salt while warm – So it sticks beautifully to the top for that perfect salty crunch.
5. Don’t press too firmly – Gently press the mixture into the pan to keep them soft and chewy.

Variations

• Chocolate-Caramel Krispies: Add ¼ cup cocoa powder to the marshmallow mix for a chocolate base.
• Peanut Butter Salted Caramel: Stir ¼ cup peanut butter into the melted marshmallow mix before adding cereal.
• S’mores Treats: Add mini chocolate chips and crushed graham crackers.
• Holiday Version: Stir in crushed candy canes or festive sprinkles.

Storage

Room Temp:
Store in an airtight container at room temperature for up to 3–4 days.

Fridge:
Keep in the fridge for up to a week if you want a firmer texture (just bring to room temp before serving).

Freezer:
Wrap individual squares and freeze in an airtight container for up to 2 months. Thaw at room temp when ready to serve.

FAQ

Can I use homemade caramel sauce?
Yes! Just make sure it’s thick and rich, not too runny. You’ll need about ½–⅔ cup.

What kind of salt should I use on top?
Flaky sea salt (like Maldon) is perfect—it gives great texture and dissolves slowly on your tongue.

Can I make these dairy-free?
Use plant-based butter and marshmallows, and skip the caramel or use a dairy-free version.

How do I keep them soft?
Store in a sealed container and avoid overcooking the marshmallow mixture.

Can I double the recipe?
Totally—just use a larger pan (like a 9×13-inch for a double batch) and adjust the cooling time.

Conclusion

These Salted Caramel Rice Krispie Treats are a sweet-salty dream come true. With buttery caramel flavor, gooey marshmallow magic, and a pop of sea salt to balance it all out, they’re an easy no-bake treat that feels just a little bit fancy.

Whether you’re serving them at a party, gifting them to friends, or just sneaking one with your afternoon coffee, they’re guaranteed to bring smiles. Try them once—and watch them disappear.

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