Salted Caramel Rice Krispie Treats

Over the past year or so, Artie and I attended a couple dozen potluck events – Supper Clubs, work events, parties, etc. And pretty much every single time, I brought Rice Krispie Treats. It is my go-to potluck item. Easy to prepare, easy to transport, sort-of homemade, relatively low-cost, enjoyed by all. All the wins.

Recently I was wondering how I became the Rice Krispie Treat lady at every function, and I remembered that while I was writing my dissertation, I had to make a dessert for a fundraiser bake-off at work. What could be easier than Rice Krispies? Nothing. And so the obsession began dessert niche was formed.

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Rice Krispie Treats are made with cereal, so they are a part of a balanced breakfast, right?

Given how many Rice Krispies I’ve made, I’ve taken to experimenting with flavors and mix-ins. Some were winners (sprinkles!) while others were not so good (candy corn). But one recipe that consistently receives rave reviews is Salted Caramel Rice Krispie Treats. So by popular request, I give you the recipe (it is so easy, I almost hesitate to call it a recipe!).

Salted Caramel Rice Krispie Treats – adapted from the recipe on the Rice Krispies cereal box + many Pinterest finds

Ingredients:

  • Stick of unsalted butter
  • Large box of Rice Krispies (generic cereal works just fine)
  • 10-ounce bag of marshmallows (Publix brand are my favorite)
  • 2/3 bag of caramel candies (I prefer the Kraft caramels pictured below)
  • Salt (sea salt or fancy salt is great, but regular salt works, too)

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Directions:

  • Rice Krispie Treats come together quickly, so start by getting all the ingredients and dishes prepped.
  • Remove the caramel candies from the bag and their individual wrappers. Using a sharp knife or kitchen shears, cut the candies into quarters. Do NOT put these in a bowl – they will end up stuck together (#learnedthehardway). Instead, lay the chopped up candies on a piece of parchment paper or wax paper.
  • Use one tablespoon of butter to grease a 9×13 baking dish. Hold onto the rest of that little pat of butter for later.
  • In a large pot, melt 7 tablespoons of butter over medium-low heat.
  • When the butter is melted, add the entire bag of marshmallows. Stir until the marshmallows are completely melted.
  • Add about 10 cups of Rice Krispies cereal and a pinch of salt.
  • Stir until everything is combined.
  • Pour about half the mixture into the 9×13 pan, pushing into an even layer with the back of the spoon. Sprinkle evenly with the chopped caramel candies. Top with the remaining Rice Krispies mixture.
  • Use the little pat of butter left over from earlier to grease a sheet of wax paper. With the greased side down, use the wax paper to gently press the Rice Krispies into the pan.
  • Sprinkle the top with just a little bit of salt. Press down to make sure the salt adheres.
  • Then comes the hardest part- allow the mixture to cool for at least an hour. The Rice Krispies will be much easier to cut if you let them sit for a while, but let’s be clear that I usually dig in right away.
  • Cut into squares with a sharp knife. Enjoy!
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Salted caramel Rice Krispie treats x 2 minus quality control bites.

This “recipe” is pretty flexible – you can experiment with less or more butter, marshmallows, or cereal to get the flavor and texture you like best. You can also experiment with other mix-ins like chocolate chips, crushed cookies, sprinkles, etc.

I have found these will keep in an airtight container on the counter for a few days (if they last that long!). I’ve also been known to freeze individually wrapped leftovers for a sweet weeknight treat. Enjoy!

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