Salted Caramel Rice Krispie Treats
Buttery marshmallow bars drizzled with silky salted caramel, offering a sweet-and-salty treat that sets firm and cracks satisfyingly.
Ingredients
Treat Base
- 1 tablespoon unsalted butter for pan
- 4 tablespoons unsalted butter for marshmallows
- 10 ounces mini marshmallows
- 6 cups Rice Krispies cereal
Caramel & Salt
- 2 (14-ounce) packages Kraft caramels unwrapped
- 0.25 cup heavy whipping cream
- flaky sea salt for sprinkling
Instructions
Treat Base
- Butter a 9×13-inch baking pan with 1 tablespoon butter. Set aside.
- In a large saucepan over low heat, melt 4 tablespoons butter. Once foamy, add mini marshmallows and stir constantly until smooth, about 3 minutes.
- Remove from heat and stir in Rice Krispies cereal until evenly coated, about 1 minute.
- Press mixture evenly into prepared pan using a buttered spatula.
Caramel & Salt
- In a microwave-safe bowl, combine unwrapped caramels and heavy whipping cream. Microwave on high for 1 minute, stir, then continue in 30-second intervals until caramel is soft bubbling and smooth.
- Drizzle the hot caramel over the pressed treats and immediately sprinkle with flaky sea salt.
- Allow to cool at room temperature for at least 30 minutes before slicing into squares.
Notes
To ensure clean cuts, chill the pan briefly after pressing the treats.
If caramel becomes too thick, stir in a teaspoon of warm cream.
Store in an airtight container at room temperature for up to 3 days.