Salted Caramel Rice Krispie Treats: A Sweet & Salty Indulgence

Classic Rice Krispie treats are always a win. But when you add salted caramel into the mix? Game. Over. These upgraded bars strike that chef’s kiss balance between rich and gooey and crispy and light. The caramel adds deep, buttery flavor while the salt gives just enough contrast to keep them from being too sweet.

I made these on a whim after a salty caramel craving hit hard—and let’s just say, they didn’t last long. I brought a batch to a party, and they were the first thing to disappear. Even the grown-ups (you know, the ones who “don’t really like sweets”) were coming back for seconds.

These are great for bake sales, birthdays, movie nights, or just because you want to treat yourself without turning on the oven.

Why You’ll Love These

• No baking required – Just melt, mix, and set.
• Caramel + sea salt = flavor perfection.
• Ultra gooey and chewy – No dry bars here.
• Party-perfect – A total crowd-pleaser.
• Freezer-friendly – Make ahead and stash for sweet cravings later.

Prep Time and Yield

Prep Time: 15 minutes
Set Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 16 squares (9×9 pan)
Calories per square: ~220
Carbs: 30g | Fat: 9g | Sugar: 20g | Protein: 1g

Ingredients

For the Rice Krispie Base

• 6 cups Rice Krispies cereal
• 10 oz (1 standard bag) mini marshmallows
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Salted Caramel

• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• ¼ cup heavy cream (room temp)
• ¼ teaspoon sea salt (plus more for sprinkling)

Shortcut option: Use ½ cup store-bought caramel sauce and stir in sea salt to taste!

Step-by-Step Instructions

1. Prepare Your Pan

• Line a 9×9-inch baking dish with parchment paper or foil. Lightly grease with butter or nonstick spray.

2. Make the Caramel

(Skip this step if using store-bought salted caramel!)

• In a medium saucepan over medium heat, melt the sugar, stirring frequently with a silicone spatula or whisk.
• Once the sugar melts into a deep amber color, add the butter and stir to combine (it will bubble—this is normal).
• Carefully whisk in the heavy cream and cook for another 1–2 minutes, until smooth.
• Stir in sea salt. Set aside to cool slightly.

3. Make the Rice Krispie Mixture

• In a large pot, melt the butter over low heat.
• Add the mini marshmallows and stir constantly until completely melted.
• Stir in vanilla and a pinch of salt.
• Remove from heat and quickly fold in the Rice Krispies cereal. Stir until evenly coated.

4. Assemble

• Pour half the cereal mixture into the prepared pan and press down gently with a buttered spatula or wax paper.
• Drizzle half of the caramel over the layer and swirl with a knife.
• Add the remaining Rice Krispie mixture and gently press it down.
• Drizzle the rest of the caramel on top and swirl again.
• Sprinkle the top with flaky sea salt (like Maldon or kosher salt) while still warm.

5. Let Set & Slice

• Let the bars cool at room temperature for about 1 hour, or chill for 30 minutes to speed things up.
• Slice into squares and serve!

How to Serve

• As a dessert board star – Cut into bite-sized pieces and serve with chocolate truffles and fruit.
• For bake sales or lunchboxes – Wrap in wax paper or plastic wrap for grab-and-go treats.
• With coffee or tea – The salty caramel pairs beautifully with a warm drink.
• For movie night – These go fast when popcorn and Netflix are involved.

Extra Tips for Success

1. Don’t overheat the marshmallows – Low and slow = gooey perfection.
2. Work quickly – The mixture sets fast, so have your pan and caramel ready.
3. Use parchment paper – It makes lifting and slicing the bars way easier.
4. Lightly butter your hands or spatula – To prevent sticking when pressing the mixture into the pan.
5. Store at room temp – These taste best within 3 days of making (but good luck having leftovers).

Recipe Variations

• Chocolate Drizzle – Melt ¼ cup chocolate chips and drizzle over the top before sprinkling with salt.
• Nutty Caramel – Add ½ cup chopped pecans or almonds into the mix.
• Caramel Apple – Add ½ teaspoon cinnamon and ⅓ cup dried apple pieces.
• Brown Butter Base – Brown the butter before adding marshmallows for a deeper, nutty flavor.
• Gluten-Free – Use certified gluten-free crisp rice cereal.

Storage & Freezing

• Store: In an airtight container at room temp for up to 3 days.
• Fridge: Optional if you like a firmer bar (great for hot days!).
• Freeze: Wrap individual bars in plastic wrap and freeze in a zip-top bag for up to 1 month. Thaw at room temp for 30 minutes before enjoying.

FAQ

Can I use large marshmallows?
Yes—just chop them up or use 40 large ones in place of the 10 oz bag of minis.

Can I use marshmallow fluff instead?
You can, but the texture will be a bit softer and stickier. Use about 2 ½ cups.

What’s the best caramel for this?
Homemade is best for richness, but a good-quality store-bought caramel sauce (like Ghirardelli or Trader Joe’s) works great too.

Can I double the recipe?
Yes! Use a 9×13 pan and double all ingredients.

Conclusion

These Salted Caramel Rice Krispie Treats are what happen when your favorite childhood treat grows up just a little. They’re gooey, crispy, sweet and salty, and 100% addictive. Whether you’re making them for a party, gifting them to a friend, or just keeping them all for yourself (no judgment), this recipe is guaranteed to become a go-to.

Give it a try, and don’t forget to snap a photo before they disappear.

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