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Salted Caramel Rice Krispie Treats

Salted caramel Rice Krispie treats with a thick, chewy texture and a stretchy marshmallow interior. A quick no-bake caramel melt is folded with Rice Krispies, pressed into bars, then finished with dark caramel drizzle and flaky sea salt.
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Prep Time 10 minutes
Cook Time 10 minutes
setting 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Salted caramel Rice Krispie treats
  • 6 tbsp butter
  • 1 can (10 oz) mini marshmallows plus 1 cup extra for stir-in
  • 0.25 cup store-bought caramel sauce plus more for drizzling
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 6 cup Rice Krispies cereal
  • 1 cup mini marshmallows extra for stir-in
  • 1 flaky sea salt for topping

Equipment

  • 1 large pot
  • 1 9x13 pan

Method
 

Prep the pan
  1. Line a 9x13 pan with parchment paper and spray lightly with cooking spray so the bars release cleanly.
Melt and combine
  1. Melt butter in a large pot over medium-low heat.
  2. Add mini marshmallows and stir constantly until fully melted and smooth, keeping the mixture glossy.
  3. Remove from heat, then stir in caramel sauce, vanilla extract, and salt until evenly combined and thick.
Fold and press
  1. Fold in Rice Krispies cereal quickly until evenly coated.
  2. Fold in the extra 1 cup mini marshmallows for gooey pockets that stay stretchy.
  3. Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
Finish and set
  1. Drizzle generously with additional caramel sauce, letting some pool slightly on top.
  2. Immediately sprinkle with flaky sea salt while the top is still glossy.
  3. Let set at room temperature for 30 minutes before cutting into 16 bars.

Notes

For the stretchiest, chewiest bars, press firmly but avoid compacting too hard—any extra force can make them more firm. Store covered in the refrigerator up to 5 days; freeze up to 2 months. For a gluten-free swap, use a gluten-free crispy rice cereal while keeping the caramel sauce and marshmallows the same.